Crostata

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CrostataCrostata: 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.

Ingredients

(serves 10-12):
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

Method:

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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Crostata
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