Apple Crostata with Caramel Sauce

Apple Crostata with Caramel Sauce
Apple Crostata with Caramel Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 1 1/4

    cups Gold Medal® all-purpose flour

  • 2

    tablespoons sugar

  • 1/4

    teaspoon salt

  • 1/2

    cup firm butter or margarine, cut into 1/2-inch pieces

  • 3

    tablespoons cold water

  • 1/4

    teaspoon vanilla

  • Filling and Topping

  • 1/2

    cup sugar

  • 3

    tablespoons Gold Medal® all-purpose flour

  • 4

    cups chopped peeled apples (4 medium)

  • 1

    tablespoon sugar

  • 1/2

    teaspoon ground cinnamon

  • 1

    cup caramel topping

Directions

1. In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary). 2. Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm. 3. Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet. 4. In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough. 5. Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping.

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