apple crostata

apple crostata, originally uploaded by cabanagirl.

A crostata is a rustic form of an apple pie. The pate sucre or sweet pastry dough is rolled out into a 11-12 inch circle and transferred to a parchment lined baking pan. Then a filling of apple wedges ( about a pound and a half or 2 cups), 1/2 cup raisins, 1 TBS flour, 1 Tbs sugar, zest of 1 orange or lemon, 2 Tbs of the same juice and a healthy tsp of cinnamon is mixed and added to the center of the pastry circle leaving about a 1 1/2 inch border free to roll up and over the fruit to form a baking vessel. Then a softer dough of 1/4 cup flour, 1/4 cup sugar, 4 Tbs butter and enough cold water to make a dough is mixed in the Cuisinart and then added in pieces on top of the fruit. Bake at 425 degrees for 20-25 minutes. Remove from oven. Rest for 5 minutes. Transfer to a rack and cool at least 10 minutes. For the original recipe from Ina Garten here is the link.
Bon Appetit!