Apple Crumb Crostata
Source: www.epicurious.com/recipes/food/views/apple-crumb-crostata-389681
Ingredients
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 cup granulated sugar, plus more for sprinkling
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) plus 1 tablespoon cold unsalted butter, cut into small pieces
- 4 large egg yolks, plus 1 large whole egg, lightly beaten, for egg wash
- 3 tablespoons ice water
- Fine sanding sugar, for sprinkling
- 6 tablespoons unsalted butter
- 3 pounds tart, firm apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch cubes
- 1 teaspoon finely grated orange zest
- 1 1/2 teaspoons finely grated lemon zest
- 1/4 teaspoon coarse salt
- 1/2 cup granulated 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 ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- Vanilla ice cream, for serving
Directions
- Make the crust: With an electric mixer on medium speed, beat flour, sugar, salt, and butter until mixture resembles coarse meal.
- Add egg yolks, and beat slightly.
- Drizzle ice water over mixture, and beat until just combined.
- Form dough into a disk; wrap in plastic.
- Refrigerate until firm, 1 hour or up to 3 days.
- Make the filling: Melt butter in a large saucepan over medium-high heat.
- Add apples, zests, and salt, stirring until coated.
- Sprinkle sugar over mixture, and cook, stirring, until sugar is dissolved, liquid has thickened, and apples are almost golden, about 5 minutes.
- Transfer to a rimmed baking sheet, and let cool to room temperature.
- Make the topping: In a food processor, pulse flour, sugars, salt, cinnamon, allspice, and butter just until mixture resembles coarse meal.
- Refrigerate until ready to use.
- Preheat oven to 375F.
- On a lightly floured piece of parchment, roll out dough to a 14-inch round, 1/4 inch thick.
- Place dough and parchment on a rimmed baking sheet.
- Pile cooled apple mixture in center, leaving a 3-inch border.
- Sprinkle crumb mixture evenly over apples.
- Fold edges of dough over apples, overlapping and leaving an opening in the center.
- Refrigerate or freeze until dough is firm, about 30 minutes.
- Lightly brush dough with beaten egg, and sprinkle dough with fine sanding sugar.
- Bake until pastry is golden brown and apples are tender, 40 to 50 minutes.
- Serve warm or at room temperature, with vanilla ice cream.