Apple Crostata with Caramel Sauce

Crust Ingredients
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup firm butter, cut into 1/2-inch pieces
6 tablespoons cold water
1/4 teaspoon vanilla

Filling and Topping Ingredients
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 cups chopped, peeled apples (4 medium)
1 egg white
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/2 cup caramel topping

1. For crust, place flour, sugar and salt in a medium bowl. Cut in the butter using a pastry blender until the particles are the size of small peas.
2. In a small bowl, mix water and vanilla; sprinkle over the flour mixture, one tablespoon at a time, tossing with a fork until all flour is moistened and dough almost cleans the sides of the bowl (as much as 2 more tablespoons of water may be added if necessary).
3. Gather dough into a ball; shape into a flattened 5-inch disk on a lightly floured surface. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 400º.
5. Roll dough into a 12-inch circle. Place on an ungreased baking sheet.
6. In a large bowl, mix 1/2 cup sugar, 3 tablespoons of flour and 1/2 teaspoon cinnamon. Add apples and stir until coated.
7. Mound apple mixture on center of dough circle to within 2 inches of the edge. Fold edge of dough over apple mixture.
8. In a small bowl, beat egg white until foamy.
9. In another small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon.
10. Brush the crust with egg white and sprinkle with the sugar/cinnamon mixture.
11. Bake about 30 minutes (start checking at 27 minutes) or until crust is golden brown.
12. Cool slightly. Drizzle with caramel sauce. Serve.

Yield: 6 servings

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s