Apple Crostata recipe.
A crostata is like an open pie without the dish and it’s easier to make. This video includes the dough, the filling, and an optional marzipan layer. The same spices are in the dough and the filling. It’s an easy recipe to make and delicious to serve to guests during the holidays. You can make it as large, or as small as you want.
For the dough:
1 1/2 cups (192 grams) flour, sifted
1 tablespoon (15 grams) sugar
1 egg yolk
1/4 cup (60ml) milk
8 tablespoons (115 grams) butter, diced
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon nutmeg
In a large bowl combine the flour, spices, and butter. Work the butter into the flour with your hands until it feels like wet sand. This will take 5 minutes. In a small measuring cup combine the milk and the egg and beat until the milk turns a pale yellow. Add to the dough and gently combine until it comes together into a ball. Put the dough onto some plastic wrap. Shape it into a disc with your hands and the plastic wrap. This will help make it easier to roll out later. Chill the dough for about 20 minutes.
Marzipan
1/2 cup (48 grams) almond flour, sifted
1/2 cup (60 grams) powdered/icing sugar, sifted
1 egg white
1/2 teaspoon almond extract
Sift the almond flour and powdered/icing sugar together into a small bowl to get rid of any lumps. Add the egg white and almond extract. Mix until everything is wet. Chill for 15 minutes.
Apple filling
3 to 4 granny smith, or green apples, peeled, cored, and sliced.
1/ 4 cup (50 grams) brown sugar
1/4 cup (50 grams) sugar
2 teaspoons cornflour
1 teaspoon cinnamon
1/2 teaspoon mace
1/4 teaspoon nutmeg
Peel and core the apples. Rub a lemon around the flesh to keep it from turning brown. Cut around the core to make it easier. Cut into thin slices (or thick ones if you prefer). In a medium bowl add the apple, sugar, spices, and cornflour. Massage the sugar and spices into the apples until everything is combined.
Pre-heat the oven to 400°F/200°C
Take the dough out about 10 minutes before you’re going to use it and the same with the marzipan. Flour your work surface, a rolling pin, the pastry, and your hands. Roll the dough out as large, or small as you want, but give yourself room for the filling and a little extra. Move the dough to a lined baking sheet. Add the marzipan in a layer until it reaches where you think you’ll fold the dough over the filling. Add the apples. You can make a pattern, or just dump the apples onto the dough. Fold the dough over the apples and close any gaps with your fingers. Add an egg wash to the outside of the crostata and sprinkle with sugar.
Bake for 30-35 minutes. While it’s still warm brush with an apricot glaze.
In a small bowl add a few spoons of apricot jam and 2 teaspoons of water. Heat the jam and water in the microwave for about 20 seconds. Brush it onto the crostata and let it firm up. You can also put it back into the warm oven for a few minutes.
You can let it cool or serve it warm.
Chapters:
00:00-00:10 Intro
00:11-03:09 Crostata dough
03:10-05:56 Apples & marzipan
05:57-08:28 Rolling & baking
08:29-09:00 Brushing
09:01-09:54 Tasing & recipe
09:55-10:18 Fin. L, S, C. 🍏🥧
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@MarcoMangiare
1 Comment
Looks so tasty ❤❤❤❤