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Gallery Apple Crumb Crostata Credit: JOHN KERNICK Recipe Summary Servings: 10

Ingredients For the Apple Filling 6 tablespoons unsalted butter 3 pounds Granny Smith apples peeled, cored, and cut into 3/4-inch cubes 1 teaspoon orange zest 1 1/2 teaspoons lemon zest 1/4 teaspoon coarse salt 1/2 cup sugar For the Crumb Topping 3/4 cup all-purpose flour 1/4 cup packed dark-brown sugar 1/4 cup granulated sugar 1/2 teaspoon coarse salt 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1 stick cold unsalted butter, cut into cubes For the Crust 2 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon coarse salt 2 sticks, plus 1 tablespoon, cold unsalted butter, cut into small pieces 4 large egg yolks 3 tablespoons ice water To Assemble Flour, for parchment 1 large egg, beaten Granulated sugar, for sprinkling

Gallery Apple Crumb Crostata Credit: JOHN KERNICK

Recipe Summary Servings: 10

Apple Crumb Crostata      Credit: JOHN KERNICK

Apple Crumb Crostata

Credit: JOHN KERNICK

Apple Crumb Crostata

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

Ingredients

Ingredients

  • 6 tablespoons unsalted butter 3 pounds Granny Smith apples peeled, cored, and cut into 3/4-inch cubes 1 teaspoon orange zest 1 1/2 teaspoons lemon zest 1/4 teaspoon coarse salt 1/2 cup sugar

  • 3/4 cup all-purpose flour 1/4 cup packed dark-brown sugar 1/4 cup granulated sugar 1/2 teaspoon coarse salt 1/2 teaspoon cinnamon 1/4 teaspoon allspice 1 stick cold unsalted butter, cut into cubes

  • 2 1/2 cups all-purpose flour 1/2 cup sugar 1/2 teaspoon coarse salt 2 sticks, plus 1 tablespoon, cold unsalted butter, cut into small pieces 4 large egg yolks 3 tablespoons ice water

  • Flour, for parchment 1 large egg, beaten Granulated sugar, for sprinkling

Directions

To make the crust, mix flour, sugar, salt, and butter on medium speed until mixture resembles coarse sand. Add the yolks; mix slightly. Add ice water. Mix until just combined. Form dough into disk; wrap in plastic. Chill for 1 hour or up to 3 days.

To make the filling, melt butter in a large pan on high heat. Add apples, zests, and salt, stirring until coated. Sprinkle sugar, and saute, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes. Transfer to a baking sheet, and let cool to room temperature.

To make the crumb topping, combine flour, dark-brown sugar, granulated sugar, salt, cinnamon, allspice, and butter in a food processor, and pulse until mixture resembles coarse sand. Refrigerate until ready to use.

To assemble, preheat oven to 375 degrees and flour a piece of parchment paper. Roll chilled dough into a 1/4-inch-thick, 14-inch circle on parchment (trim excess). Place dough and parchment on cookie sheet. Mound cooled apple mixture in center, leaving a 3-inch border. Sprinkle crumb mixture on top of apples. Fold edges of the dough on top of apples, overlapping and leaving about a 6-inch round opening. Refrigerate until dough is firm, about 30 minutes. Brush edge of crust with egg, and sprinkle with sugar. Bake until pastry is golden brown and apples are tender, about 40 to 50 minutes. Serve warm or at room temperature, with vanilla ice cream.

Reviews (3)

 Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        6    3 star values:        4    2 star values:        2    1 star values:        0

Reviews (3)

Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        6    3 star values:        4    2 star values:        2    1 star values:        0

Add Rating & Review

16 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 0

16 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 0

16 Ratings 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 0

  • 5 star values: 4 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       01/15/2012   Excellent recipe! This was the first time I sautéed the fruit before topping the crust with it, but the results were excellent. The dough was very light and flaky--best pie/tart crust I've ever made! The resulting tart is very big, though, so serve it when you're feeding 8 hungry people or more. Will definitely make this again.  

Martha Stewart Member     Rating: Unrated       01/20/2008   I made this for thanksgiving. It has a hit.It turn out to be very big. It took up the whole cookis sheet and it was the biggest one i have. I had a little trouble with the crust sticking but fixed it easily. I bakes it at 375 degrees. I would make this again.  

Martha Stewart Member     Rating: Unrated       11/21/2007   What temperature should the oven be?

    Martha Stewart Member

    Rating: 5 stars 01/15/2012

Excellent recipe! This was the first time I sautéed the fruit before topping the crust with it, but the results were excellent. The dough was very light and flaky–best pie/tart crust I’ve ever made! The resulting tart is very big, though, so serve it when you’re feeding 8 hungry people or more. Will definitely make this again.

Rating: 5 stars

Rating: Unrated 01/20/2008

I made this for thanksgiving. It has a hit.It turn out to be very big. It took up the whole cookis sheet and it was the biggest one i have. I had a little trouble with the crust sticking but fixed it easily. I bakes it at 375 degrees. I would make this again.

Rating: Unrated

Rating: Unrated 11/21/2007

What temperature should the oven be?

All Reviews for Apple Crumb Crostata

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apple Crumb Crostata

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest