Apple Crostata for TwoYum
We went apple picking and we have A LOT of apples around here so I’ve been thinking of ways to use them up but keep it simple at the same time. I just don’t want to go to the trouble of baking a whole pie for two people. These mini apple crostatas are easy and quick to throw together with their fold-over crust. The apples are spiced with a little cinnamon and cardamom, one spice that is comfortingly familiar and the other is appealingly different. These crostatas are rustic and elegant and just the thing to treat yourself without over-doing it as you only get one. You have to share the other! 🙂
Using a mix of sweet and tart apples offers a perfect balance of flavors. I used Stayman Winesap and Red Delicious as that is what we picked on our apple picking trip to Terhune Orchards.
You don’t want the filling to be dry so to remedy this, sprinkle a teaspoon of sugar and dotted butter over the crostatas.
Allowing the tarts to cool on a wire rack is the last small but significant step toward a crisp crust. This keeps the crust from steaming itself as it cools.
For the effort used to throw together these crostatas, the reward was amazing!
- 3/4 cup (3 3/4 ounces) all purpose flour
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, cut into 1/4 inch pieces and chilled
- 2/3 tablespoons ice water
- 1 small tart apple like Granny Smith, peeled, cored, halved and sliced 1/4 inch thick
- 1 small sweet apple like Macintosh, peeled, cored, halved and sliced 1/4 inch thick
- 1 tablespoon brown sugar, lightly packed
- 2 tablespoons white sugar (plus one teaspoon for sprinkling over crostata before baking)
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 large egg white, lightly beaten
- 1 tablespoon butter cut into 1/4 inch pieces
- Process the flour and salt in a food processor until combined, about 5 seconds.
- Scatter butter over the top and pulse until the mixture resembles coarse cornmeal, about 15 pulses. Continue to pulse, adding 1 tablespoon ice water at a time until the dough forms a ball, about 10 pulses.
- Transfer the dough to the counter.
- Divide dough in half, then form each half into a 3-inch disk. Wrap disks tightly in plastic wrap and refrigerate for 1 hour. Let chilled dough sit on the counter to soften slightly for about 10 minutes before rolling.
- Roll each disk of dough into a 7-inch circle between 2 small sheets of floured parchment paper. If the dough sticks, gently loosen and lift sticky area and dust parchment with more flour. Slide dough circles, still between the parchment onto baking sheet and refrigerate until firm, 15 to 30 minutes. If refrigerated longer and the dough is hard and brittle, let it sit at room temperature until pliant.
- Adjust the oven rack to the middle position and heat the oven to 400 degrees. Toss apples, brown sugar, 2 tablespoons white sugar, lemon juice, and cinnamon and cardamom together in a medium bowl. Remove top sheet of parchment from each dough round. Stack half of apples onto circle, leaving 1 1/2 inch border of dough around edge and reserving a few apple slices to fill in the the middle of the crostata.
- Fill in the middle of the crostata with the reserved apple slices. Fold outermost 1 inch of dough over the apples, pleating it every 1 or 2 inches as needed. Be careful to leave a 1/2 inch border of dough around edge of apples as this will help to keep the apple juices from leaking. Repeat with remaining apples and dough round.
- Lightly brush the top and sides of dough with the egg white and sprinkle crostata with remaining 1 teaspoon sugar. Dot crostatas evenly with the butter.
- Bake crostatas until the crust is golden and crisp and the apples are tender, 35-40 minutes, rotating sheet halfway through baking.
- Transfer the baking sheet with the crostatas to a wire rack and let cool for 5 minutes, then use the parchment to gently transfer the crostatas to a wire rack. Use a spatula to loosen crostatas from parchment and remove parchment paper. Let cool on the rack until apple juice has thickened, about 10 minutes.
- Wrapped dough can be refrigerated for up to 2 days or frozen for up to 2 months. If frozen, let dough thaw completely on counter before rolling.
We saw this cute dog on our way out of Terhune Orchards and I had to get a pic of him. <3