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Apple Crostata

Source of Recipe


Adapted from Bon Appetit






List of Ingredients



• -- Crust --
  
• 1 cup all-purpose flour
  
• 1 tsp sugar
  
• 1/4 tsp salt
  
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
  
• 1 large egg yolk
  
• 1 Tbsp (or more) ice water
  
• 1/2 tsp vanilla extract
  
• *
  
• -- Filling --
  
• 1/4 cup sugar
  
• 1/4 tsp ground cinnamon
  
• 1/4 tsp ground ginger
  
• 1-1/2 lbs. Fuji apples (about 3 large), peeled, quartered, cored, cut into 1/4-inch-thick slices
  
• 1 Tbsp unsalted butter, cut into small pieces
  






Instructions



1. For Crust: Mix flour, sugar and salt in processor. Cut in butter, using on/off turns, until mixture resembles coarse meal. Whisk yolk, 1 tablespoon ice water, and vanilla extract in small bowl to blend. Add egg mixture to processor; blend until dough clumps together, adding more ice water by teaspoonfuls, if dough is dry. Form dough into a ball; flatten into a disk. Wrap in plastic wrap; chill for at least 1 hour.
   
   
2. Roll out dough on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim dough overhang to 1 inch; fold dough overhang in and press onto sides of pan. Pierce crust all over with a fork. Refrigerate crust for 1 hour.
   
   
3. Position rack in bottom third of oven and preheat to 400 degrees (F).
   
   
4. For Filling: Mix first 3 filling ingredients in bowl. Arrange apple slices in concentric circles in crust, overlapping and fitting tightly together. Sprinkle with sugar mixture. Dot with butter. Bake until apples are tender and beginning to brown and crust is golden, about 55 minutes.
   
   
5. Cool tart in pan on rack for at least 45 minutes. (Can be made 6 hours ahead. Let stand at room temperature.) Serve tart slightly warm or at room temperature.
   
   Makes 8 servings.