Trying Out Fall Desserts
To get ready for several holiday and dinner parties that we’re hosting in the next few weeks, I decided to try a new dessert recipe with my little helper, Ines, over the weekend. This particular dish, Apple Crostata from Ina Garten, is a nice change from the traditional apple pie and relatively healthy in contrast to other desserts. Plus, the recipe is easy to follow and the actual crostata only needs to bake in the oven for 20 to 25 minutes.
I do have a confession to make….I did cheat on Ina’s recipe a bit. Instead of making my dough, I just used a store-bought puff pastry sheet. While I’m sure that making your own dough is well worth it, I think the ready-made wasn’t too bad either.
So, here’s the recipe:
Pastry Dough – I used Pepperidge Farm’s Puffed Pastry Dough. We rolled out one sheet and cut it to the size of a dinner plate.
For the Filling:
1 1/2 pounds Macintosh Apples
1/4 teaspoon grated orange zest
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold unsalted butter (1/2 stick), diced
Preheat the oven to 450 degrees.
Roll the pastry dough into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet lined with parchment paper.
For the filling, peel, core and quarter the apples. Cut each quarter into three chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2 inch border.
Combine the flour, sugar, salt, cinnamon and allspice in the bowl of food processor fitted with a steel blade. Add the butter and pulse until mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apple, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes or until the crust is golden and the apples are tender. Let the tart cool for five minutes, then use two large spatulas to transfer it to a wire rack.