Apple Crostata. For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.
This simple crostata is a perfect way to enjoy apples of the season. The crust is on the thin side, meaning you get mostly apples with a serving. He tops it with heavy cream that he has whipped up with some powdered sugar and vanilla. We've included directions for making a simple butter crust.
Combine 1 tablespoon sugar and cinnamon in a small bowl. Sprinkle over apples. Bake crostata in the preheated oven until crust is golden brown, 30 to 40 minutes. Do not substitute margarine for the butter. You can add cinnamon to the apple mixture if desired.
Use this Crostata Dough in our Lattice-Topped Vanilla Bean Pineapple Tart. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream until mixture just begins to hold together.