dolce / dessert recipes

apple crostata

October 28, 2016


can you believe it’s almost november? i honestly don’t know where this year went. fall will be over in a few weeks once we get our first snowfall – it already dropped below zero last night *shivers/cries*. for now at least, i’m still loving the fall produce, i can’t get enough squash, sweet potato and turnips. there are also beautiful ontario pears and apples on the grocery store shelves, which are my favourite dessert fruits.

these apples were from my perfect autumn day a couple of weekends ago, picked from an apple orchard in stouffville! crunchy macintosh are my favourite kind, laced with warm spices that make the house smell like one of those country home candles but better. i would honestly pick up a bag of apples from my farmers market with the sole reason of having the scent of apples, cardamom, cinnamon and melted butter waft through the house again (and because this tart topped with melty vanilla ice cream is bliss).

apple crostada
recipe adapted from food and wine

1 1/2 cups plus 1 tablespoon all-purpose flour
pinch of salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
1/3 cup ice water
3 1/2 tablespoons sugar
4 large macintosh or golden delicious apples, peeled, cored and cut into 1/4 inch slices
1 teaspoon cardamom
1 teaspoon cinnamon
1 tablespoon sugar

in a food processor, pulse 1 1/2 cups of the flour with the salt. add the cold butter and process just until the butter is the size of peas, about 5 seconds. sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. pat the dough into a disk and on a lightly floured work surface, roll out the dough to fit a 9 inch tart pan. gently fold in half, then fold in half again and place in tart pan, unfolding and gently pressing into sides.

preheat oven to 400 degrees. toss the apples with the sugar, spices, and remaining 1 tablespoon of flour. arrange the apples in the uncooked crust, brush with melted butter and chill for about 10 minutes.

bake in preheated oven for about 45 minutes, until apples are cooked through, brushing with melted butter once again about halfway through cooking. remove from oven and let cool on wire rack. serve slightly warm with vanilla ice cream.

apple-tart3 apple-tart4 apple-tart

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