City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Apple Cinnamon Crostata
From Nicole Kammerer

Nov/Dec 2011

For the dough:

1 c. all-purpose flour

2 T. granulated sugar

1/4 t. salt

1/2 c. cold, unsalted butter, diced

3 T. cold water

For the filling:

5 granny smith apples, peeled and cut into 1-inch dice

1/4 c. butter

1/4 c. sugar

1 T. cinnamon

lightly beaten egg and sugar

To prepare the dough, pulse the flour, sugar, salt and butter in a food processor until it resembles coarse meal. Add the water and mix just until the mixture holds together when pressed together. Turn out onto a work surface and, kneading as little as possible, form the dough into a disc, wrap in plastic wrap and chill for about an hour before using.

To prepare the filling, in a large sauté pan on high heat, sauté the apples in the butter for
2 minutes, tossing frequently. Add the sugar and cinnamon and sauté for another 3 to 5 minutes until the apples are cooked but still slightly firm. Chill in the fridge.

Preheat the oven to 375°F. To assemble the crostata, roll out the dough on a lightly floured surface to about 1/8-inch thickness, then place the pastry on a piece of parchment paper. Using a 6-inch plate as a template, cut out 6 circles. (or you can roll out one single 11-inch circle to create one large crostata). Place the apples in the centre of the pastry, leaving a border of approximately 1-1/2 inches. Fold the edges up and around the apples, pressing the dough gently into the top of apples. Like a galette, the dough won’t cover all the apples, giving an appealing rustic look. Brush the top and sides of the pastry with a lightly beaten egg and sprinkle with sugar. Bake individual crostata 15 to 18 minutes, checking after 12 minutes to ensure nothing is burning. Bake one large crostata for 30 to 35 minutes. Bake until the crostata are a golden brown. Makes one large or six individual crostata. Serve as is or tart up the crostata with vanilla ice cream or whipped cream. ✤