Ingredients
- 1 cup all purpose flour
- 2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 pound cold unsalted butter, diced
- 2 tablespoon ice water
- 1 cup all purpose flour
- 2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 pound cold unsalted butter, diced
- 2 tablespoon ice water
- 1 1/2 pound apples, about 3 large, peeled and cored
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoon cold unsalted butter, diced
Preparation
Baking Directions:
For the pastry:Place the flour, sugar and salt in a food processor and pulse to blend, then add the butter and pulse just until the mixture starts to form pea-sized crumbs.
Add the ice water while the motor is running and pulse until the dough starts to come together, then remove the dough from the food processor to a clean work surface dusted with flour and form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 450 degrees.
Using a floured rolling pin roll the pastry on a lightly floured surface into an 11-inch circle and transfer to a baking sheet.
For the filling, cut the apples into eighths and cut each wedge into 3 pieces.
In a large mixing bowl, toss the apples with the orange zest.
Cover the tart dough with the apples leaving a 1 ½-inch border.
Combine the flour, sugar, salt, cinnamon and allspice in a food processor, add the butter and pulse until the mixture is crumbly.
Pour into a medium mixing bowl and rub with your fingers until the mix starts to hold together.
Sprinkle the mixture evenly over the apples, gently fold the border over the apples and pleat the dough to make a circle.
Bake the crostata for 20 to 25 minutes — the crust should be golden and the apples should be tender.
Remove from the oven and allow to cool.
Serve warm or at room temperature with some natural yogurt.
