Apple Crumb Crostata
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I really enjoyed the crust of this recipe.

Ingredients

Crust
2.5 cups all purpose flour, plus more for dusting
1/4 cups granulated sugar, plus more for sprinkling
1/2 tsp coarse salt
1 cup plus 1 tbsp cold unsalted butter, cut into small pieces
4 large egg yolks, plus 1 large whole egg, lightly beaten, for egg wash
3 tbsp ice water
fine sanding sugar, for sprinkling

Filling
6 Tbsp unsalted butter
3 pounds green apples
1 tsp finely grated orange zest
1.5 tsp finely grated lemon zest
1/4 tsp coarse salt
1/2 cup granulated sugar

Topping
3/4 cup all purpose flour
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 tsp coarse salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup cold unsalted butter cut into cubes
Vanilla ice cream, for serving.

Instructions
1. 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 disc; wrap in plastic. Refrigerate until firm, about 1 hour or up to 3 days.

2. Filling: melt butter in 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.

3. Topping: In a food processor, pulse flour, sugars, salt, cinnamon, allspice, and buyerr just until mixture resembles coarse meal. Refrigerate until ready to use.

4. Preheat oven to 170 degC. 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 centre, leaving a 3 inch border. Sprinkle crumb mixture evenly over apples. Fold edges of dough over apples, overlapping and leaving an opening in the centre.

5. 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 tender, 40 to 50 minutes. Serve warm or at room temperature, with vanilla ice cream

Credit: Pies and Tarts Martha Stewart

Labels: Pastries, Recipe