Servings: 6 servings
Ingredients
Crostata Dough
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon Kosher salt
- 1 stick plus 2 tablespoons (8 tablespoons) cold unsalted butter cut up into cubes
- 1/3 cup ice cold water
Apple Filling
- 4-6 large apples Braeburn, Gala, Honey Crisp, Granny Smith, Golden Delicious
- 2 tablespoons brown sugar
- 1 teaspoon cinammon
- Pinch of nutmeg
- Pinch of ground cloves
- zest of 1/2 a lemon
- Squeeze of fresh lemon juice
- drizzle of honey
- 1 tablespoon unsalted butter cut into cubes (optional)
Instructions
- In a large bowl or the bowl of a food processor, combine the flour, sugar, salt, and cold butter. Mix the ingredients, breaking the butter into small pieces. Gradually sprinkle the ice water over the flour mixture, blending or processing until the dough comes together. You should still see small chunks of butter throughout. Transfer the dough to a work surface and pat into a flat disk. Wrap the dough in plastic and refrigerate until chilled, about 20 minutes.
- Peel, halve and core the apples and slice them crosswise into 1/4 inch thick pieces. Place the apple slices in a large bowl and sprinkle the sugar, cinnamon, nutmeg and cloves over the apples. Add the lemon zest and lemon juice. Toss to coat the apples evenly.
- Preheat the oven to 400°F. Cover a rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a 12-inch circle and transfer to the baking sheet. Arrange the apples slices on top of the dough in circles or in slightly overlapping rows, to within 1 inch of the edge. Drizzle the honey over the chopped apples. Dot with the pieces of butter, if using. Fold the dough edges up and over the apples to create a 1-inch border.
- Bake the crostata for about 45 minutes or so, or until the crust is nicely browned and crisp and the apples are tender. Let the crostata cool. Serve warm or at room temperature with fresh whipped cream or your favorite ice cream.
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