Crostata: A crostata is an Italian baked tart and a form of pie. It has been known by various names throughout Italy, including coppi in Naples and sfogliate in Lombardy. Historically, it also referred to an “open-faced sandwich or canapé” because of its crusted appearance. Similar to the French galette, a crostata is a “rustic free-form version of an open fruit tart” that may also be baked in a pie plate.
For the Crust:
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 1/3 cup ice cold water, more as needed
- 1 egg, beaten
- Granulated sugar, for garnish
For the Filling:
- 6 to 8 Granny Smith apples, peeled and cut into 16 slices each
- 1/4 cup brown sugar
- 1 tsp cornstarch
- 1/4 tsp ground cinnamon
- 1/4 tsp lemon zest
- 1/4 tsp vanilla extract
Make the crust:
- Combine flour, sugar, and salt in a food processor and blend for 5 seconds.
- Add in the butter.
- Pulse the food processor, until mixture resembles small peas.
- Add in the ice water.
- Continue to pulse until mixture comes together in moist clumps.
- If mixture is too dry, add a bit more water a tablespoon at a time.
- Gather the dough into a ball.
- Flatten the dough into a disc, wrap in plastic.
- Chill the dough for at least 1 hour.
Note: The dough can be frozen for up to a month.
Make the filling:
- In a large bowl toss together sliced apples, brown sugar, cornstarch, cinnamon, zest and vanilla.
- Set aside.
- Heat the oven to 375 degrees.
- Line a baking tray with parchment paper.
- Remove the dough from refrigerator.
- Let the dough sit at room temperature for 10 to 15 minutes.
- On a lightly floured surface, roll the dough into a 14-inch circle.
- Transfer to baking tray and chill until firm, takes about 15 minutes.
- Remove the baking tray from refrigerator and let soften for 1 to 2 minutes.
- Arrange filling evenly in the center of the dough, leaving a 4-inch border all around.
- Reserve the juices.
- Brush the exposed dough border with beaten egg.
- Fold the dough edges in up over fruit, making pleats every 2 inches.
- Pour remaining juices over exposed fruit.
- Brush the folded outer edge with beaten egg, and sprinkle with granulated sugar.
- Bake crostata until crust is golden brown and the filling is bubbling, takes about 40 to 50 minutes.
- Remove the crostata from the oven.
- Let the crostata cool before serving.
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