Apple Crostata tastes as wonderful as pie, however with half the trouble! An attractive swirl of apples tops a buttery crust for a picture-perfect tart.
This Apple Tart Recipe eliminates the dreaded process of rolling out a double pie crust, then praying it’s going to maintain collectively nicely sufficient to be crimped and baked into one thing that appears pretty much as good because it tastes. A crostata removes all these worries as there’s just one crust, and it’s principally lined in fruit!
Why You’ll Love this Apple Tart Recipe
- This crostata recipe has the identical parts as an apple pie, however with only one crust!
- It’s a lot simpler than making a pie. Plus, it’s alleged to look rustic, so no worries if the crust cracks, and so on.
- Until you add a scoop of ice cream and a wholesome drizzle of caramel sauce, every serving could have so much fewer energy than a comparable slice of pie.
Ingredient Notes:
- Pantry Substances – Sugar, All-purpose Flour, Salt
- Butter – Have to be very chilly. Salted butter is okay.
- Ice Water – Utilizing very chilly water helps make a flakier crust. Use ice cubes to relax the water, however take away earlier than measuring.
- Apples – Tart agency apples like Granny Smith work nicely. Different choices are listed under.
- Heavy Cream – 36% Butterfat really helpful
- Lemon Zest – Have to be freshly zested lemon peel. Don’t use any dry, jarred model.
- Apricot Preserves – Might substitute apple jelly or one other neutral-colored jelly or preserves to glaze the apples.
Find out how to Make a Crostata
An apple crostata or galette is an excellent simple pastry to make. It solely entails one crust, which makes it lighter in energy and less complicated to make.
- Roll the pastry dough into a big circle.
- Unfold the perserves over the crust earlier than including the apples as a barrier to any moisture together with some taste enhancement.
- Layer the apple slices in concentric circles over the pastry then fold the sides over simply an inch or so to retain the apples and their juices.
- Brush the crust with cream and sprinkle with sugar to finish the method.
- Bake till the apples are tender.
The apple lovers in your life will take pleasure in this lovely apple crostata. And also you gained’t break a sweat making it!
Regularly Requested Questions
They’re each flat tarts baked on a baking or cookie sheet. Crostata is the Italian model and a Galette is the French model. Mainly, they’re the identical kind of dessert with completely different names.
The phrase crostata is derived from the Italian phrase for “encrust.”
Apples for a crostata must be agency and tart. I used Granny Smith apples, however Pink Girl would have labored nicely, too, with out being fairly as tart. Jonagold, Honeycrisp, Braeburn, and Mutsu are additionally good choices.
Pierce the apples with a pointy knife to see in the event that they’re cooked. If it goes in simply, the apples are executed. The crust must be properly browned, too.
This crostata could be saved at room temperature for a day or two. After that, it’s greatest to maintain it lined within the fridge for one more couple of days to stop the apples from deteriorating.
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Substances
Crust:
- 1 ¾ cups flour
- ¼ teaspoon salt
- 1 tablespoon sugar
- ¾ cup (1 ½ sticks) chilly butter, minimize into ½ inch cubes
- 4 tablespoons ice water (roughly)
Filling:
- 1 ½ kilos Granny Smith apples (about 3-4 apples), peeled, cored and minimize into 1/8 inch slices
- 5 tablespoons sugar, divided
- 1 teaspoon finely grated lemon peel
- ¼ cup apricot preserves, peach jam, or in my case some selfmade peach-apricot jam
- Cream, to glaze
Directions
- Put flour, salt, and sugar in a meals processor. Pulse a few occasions to combine. Add butter and pulse until the combination resembles coarse cornmeal.
- Add 2 tablespoons of ice water and pulse until mixed. Pinch dough to see if it holds collectively. If dry, add as much as 3 extra tablespoons of water a teaspoon at a time until a cohesive dough varieties. Wrap in plastic and refrigerate for about an hour.
- Toss apples in 3 tablespoons of sugar and lemon peel. Put aside and let the chilly dough soften at room temperature barely.
- Roll dough right into a 14-inch circle between 2 sheets of parchment, place on a rimless baking sheet, then chill for 10 minutes.
- Preheat oven to 450º. Take away the highest sheet of parchment. Unfold preserves over the middle of the dough, leaving the outer 1 1/2-2 inches of crust plain.
- Prepare apples in concentric circles over preserves, overlapping barely. Use the underside sheet of parchment to fold the apple-free edges of the dough excessive of the tart.
- The dough is sort of fragile, so enable the dough to heat up at room temperature if cracking happens. Pinch collectively any cracks. Brush the uncovered crust with cream and sprinkle the crust and apples with the remaining 2 tablespoons of sugar.
- Bake for 20 minutes, then cut back oven temperature to 375º and bake for one more half-hour or until the crust is golden and the apples are tender.
- Take away to rack and run a knife between galette and parchment to permit for simpler launch when cooled.
- Serve in wedges dusted with powdered sugar or with vanilla ice cream.
Notes
In case your apples are tremendous tart, be at liberty to toss them with some additional sugar.
Diet Data:
Yield:
8
Serving Measurement:
1 slice
Quantity Per Serving:
Energy: 262Complete Fats: 3gSaturated Fats: 2gTrans Fats: 0gUnsaturated Fats: 1gLdl cholesterol: 7mgSodium: 84mgCarbohydrates: 56gFiber: 4gSugar: 28gProtein: 4g
