Apple Crostata - Barefoot Contessa

By norsegal8

Ingredients

• FOR THE PASTRY (2 tarts):
• 2 cups all-purpose flour
• 1/4 cup granulated or superfine sugar
• 1/2 tsp. kosher salt
• 1/2 pound very cold unsalted butter, diced
• FOR THE FILLING (1 tart):
• 1 1/2 lbs. McIntosh, Macoun, or Empire apples
• 1/4 tsp. orange zest
• 1/4 cup all-purpose flour
• 1/4 tsp. kosher salt
• 1/4 tsp. cinnamon
• 1/8 tsp. allspice
• 4 Tbsp. cold, unsalted butter, diced

Preparation

Step 1

For the pastry, place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter, and toss quickly in the flour to coat each piece of butter with the flour mixture. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate one of the disks for at least one hour, freeze the other disk.

Preheat the oven to 450 degrees.


Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.

For the filling, peel, core and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border.

Combine the flour, salt, cinnamon, sugar and allspice in the bowl of a food processor fitted with a steel blade. Add the butter, and pulse until the mixture is crumbly. Pour into a bowl and rub with your fingers until it starts holding together. Sprinkle evenly over the apples. Gently fold the border over the apples, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, or until the crust is golden brown and the apples are tender. Let the tart cool for 5 minutes, then transfer it to a wire rack.