Apple Crostata

By fsilver4

Ingredients

• Pastry:
• 2 cups flour
• 1/4 cup sugar
• 1/2 pound very cold butter, diced
• Filling:
• 1 1/2 pounds Mcintosh, Macoun, or Empire apples
• 1/4 teaspoon grated orange zest
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 4 tablespoons cold butter, diced

Preparation

Step 1

Pastry:

Place flour and sugar in a bowl of a food processor and pulse a few times to combine, add butter and toss quickly with your fingers to coat each cube of butter with the flour. 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 feeder 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 to 2 disks. Wrap in plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry for later.

Preheat oven to 450*

Roll pastry into an 11 inch circle on a floured surface. Transfer to a baking sheet lined with parchment paper or on a silpat.

For the filling, peel, core and slice apples into chuncky wedges. Toss the apples with orange zest. Cover the tart dough with the apple chunks, leaving a 2 inch border.

Combine the flour, sugar and cinnamon in the bowl of a food processor. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly on the apples. Gently fold the border over the apples.

Bake the crostata for 20 to 25 minutes or until it's golden. Let it cool for 5 minutes.