Apple Crostata~

Adapted from Simona/Cook's Illustrated for Daring Bakers November Challenge


Pasta Frolla (Sweet Tart Crust)

1/2 cup minus 1 tablespoon superfine sugar (just whiz granulated sugar in your food processor)

1 3/4 cups flour

1 stick cold butter, cut into small pieces

1 large egg

1 egg yolk

1/4 teaspoon vanilla paste


Put dry ingredients into food processor and pulse to mix.  Add butter and pulse a few times till mixture resembles corn meal.  Pulse in vanilla paste.


Empty bowl on to work surface.  Lightly beat together egg and yolk.  Make a well in the dry ingredients and pour eggs into well.  Use a fork to incorporated the wet ingredients into the dry, then use your fingertips.  Lightly knead till dough comes together into a ball.


Shape the dough into a flat disk and refrigerate from 2 hours to overnight.


Apple Filling

2-3 Granny Smith apples, peeled, cored and cut into thin slices

Juice of one lemon

1/4 cup sugar 

1/4 teaspoon ground cinnamon

Apricot jam

Calvados or other brandy

Preheat oven to 375º.


In bowl, gently mix apples with sugar, cinnamon and lemon juice.  Roll out tart crust and gently place in 9 inch tart pan.  Trim edges.  Dock crust by poking the bottom of the crust with the tines of a fork. 


Paint bottom of crust with a couple tablespoons of apricot jam.  Arrange apples in concentric circles on top of jam.  You may want to put a bottom layer of apples on first to bring filling up a bit higher.  Heat a couple tablespoons of jam with a tablespoon or so of Calvadoes.  Brush apples with glaze. 


Bake 25-35 minutes or till apples are tender.  Cool to serve.