Apple crostatas and pies are the true signs of autumn. For a full tutorial on making crostatas, check out the blueberry crostata entry.
For the tart dough:
- 1 1/4 cups (160 g) all-purpose flour
- 1 tablespoon (14 g) sugar
- 1/4 teaspoon table or kosher salt
- 8 tablespoons (114 g) cold, cubed unsalted butter
- 1/4 cup + 1-2 tablespoons (71 g) ice water
- 1/4-1/3 cup maple syrup
For the frangipane (optional):
- 1/2 cup (60 g) almond flour
- 2 tablespoons (28 g) sugar
- pinch salt
- 2 tablespoons (28 g) butter at room temperature
- 1 egg (small if possible)
- 2 teaspoons vanilla, rum, brandy or bourbon
For the filling
4 apples (1 ¼ lb yields 2 ½ c. sliced)
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 T. all-purpose flour or tapioca flour
1/8 t. salt
1 t. lemon juice
Instructions
Line a baking sheet with aluminum foil.
- In the bowl of a food processor, pulse the flour, sugar, and salt together.
- Cut the butter into small pieces, then add to the food processor.
- Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick pulses.
- Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched.
- Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center.
- Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a disk.
- Use your hands to pack and pat the disk together.
- Wrap dough with plastic wrap and transfer to fridge.
- Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor.
- Purée until smooth. Set aside
- On a lightly floured piece of parchment paper, roll out the dough into a 12- or 13-inch round, using the plastic wrap on top.
- Use as much flour as needed to prevent the dough from sticking.
- Lift parchment paper and transfer dough to prepared sheet pan.
- Brush dough with maple syrup.
- Spoon the frangipane (if using) into the center leaving a 2-inch border.
- Spread the apples evenly over the frangipane.
- Fold the edges of the dough towards the center to make a rustic enclosure.
- Drizzle the melted butter over the exposed apples.
- Brush the outer top edge of the dough with water or milk.
- Sprinkle the turbinado sugar evenly over the top.
- Refrigerate the crostata/galette for 30 minutes — this prevents the butter from seeping out of the crust as it bakes.
- Meanwhile preheat oven to 400 degrees with rack in center.
- Bake for 35 minutes or until golden.
- Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes.
- Grab the edges of the paper and slide to a cooling rack to cool further.
- Move to a cutting board and take to the table to serve.
- Cut into wedges. Serve on its own or with vanilla ice cream or whipped cream.
Adapted from Alexandra’s Kitchen
