A crostata (Italian) or galette (French) is a free-form tart baked on a cookie sheet rather than a pie or tart pan.
2 cups all-purpose flour
2-3 Tablespoons sugar
¼ teaspoon salt
1 ½ sticks (6 oz) cold, unsalted butter, cut into small pieces
¼ cup ice water
¼ cup sugar + ¼ cup brown sugar
1 teaspoon cinnamon
3 large Golden Delicious Apples, peeled and thinly sliced
1 Tablespoon butter, cut into pieces
1-2 teaspoons fresh lemon juice
1 egg, separated
Sanding sugar, if available
In food processor, pulse the flour, sugar and salt. Add the cold butter and pulse until the mixer resembles small peas. Empty contents into a bowl. Drizzle the water over the flour and combine using a fork. Gather into a ball, shape into a disk, wrap in plastic and refrigerate 1 hour.
- In small bowl, combine the sugars, cinnamon, and corn starch. Place the sliced apples in a large mixing bow.
- On a lightly floured piece of parchment paper, roll out the pastry to a 13-14” round, about 1/8” thick. (If pastry was refrigerated for longer than an hour, let rest out of refrigerator for 10 minutes before rolling out.) Place on baking sheet and refrigerate for 15 minutes. Preheat oven to 350F.
- Brush pastry with a lightly beaten egg white. Combine the apples with the sugar/cinnamon mixture. Scoop the apples into a 10” circle of the inner dough, leaving a border all around. Place small pieces of the butter around the apples and sprinkle on a few drops of the fresh lemon juice. Fold the border up over the apples, leaving the center exposed. Pinch the crust so it overlaps and contains the filling. Add the remaining egg white to the yolk, and beat lightly. Brush the pastry with the egg wash.
- Bake for 40-50 minutes or until golden on top and bottom, check the pastry after 30-35 minutes to see if baking evenly, rotate in oven if necessary.
- Let cool slightly and serve with vanilla ice cream.
Inspired by Kathleen Sanderson