Apple Crostada
Source: www.food.com/recipe/apple-crostada-261908
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 12 teaspoon salt
- 34 cup cold unsalted butter, cut into small pieces
- 14 cup ice water
- 12 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 14 cup walnuts, finely chopped
- 14 cup granulated sugar
- 2 tablespoons dark brown sugar
- 12 teaspoon salt
- 18 teaspoon ground cinnamon
- 7 tablespoons unsalted butter
- 1 cup pure maple syrup
- 1 vanilla bean, split and scraped
- 5 granny smith apples, peeled, cored and sliced 1/2 inch thick
- 1 large egg, beaten with 1 Tablespoon water
Directions
- PASTRY:.
- In a food processor, pulse the flour, sugar and salt.
- Add butter and pulse until it's the size of small peas.
- Add the ice water and pulse until dough forms.
- Turn out onto a work surface and gather the crumbs together.
- Shape into a disk.
- wrap in plastic and refrigerate for an hour.
- FILLING AND STREUSEL:.
- Mix flour with walnuts, both sugars, 1/4 teaspoon salt and cinnamon in a medium bowl.
- In a small skillet, cook five tablespoons butter until golden brown.
- Pour over flour mixture and toss gently until crumbly.
- Refrigerate.
- Preheat oven to 375F.
- In a large skillet, bring the maple syrup, vanilla bean and seeds to a boil.
- Cook over moderately high heat for three minutes.
- Whisk in the remaining butter and 1/4 teaspoon salt.
- Add half of the apples and cook until beginning to soften.
- Transfer apples (with slotted spoon) to a platter.
- Repeat with remaining apples.
- Let cool.
- Discard the vanilla bean and scrape pan juices into a bowl.
- On a lightly floured work surface, roll out the pastry to a 15-inch round, 1/8 inch thick.
- Transfer to a baking sheet and refrigerate 15 minutes.
- Brush the egg wash in a 2-inch band around the edge of the dough.
- Spread apples on the pastry.
- Add any pan juices.
- Fold the border up over the apples, leaving the center exposed.
- Sprinkle the streusel topping over the apples in the center and brush the pastry with the egg wash.
- Bake for 50 minutes or until golden brown.
- Let cool slightly, then serve with vanilla ice cream drizzled with reserved pan juices and maple syrup.