Cook 'N' Tell Cooking School

Cookin' up fun since '91

732.577.8484

Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.

 

 

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APPLE CROSTATA

A  crostata (Italian) or galette (French)  is a free-form tart baked on a cookie sheet rather than a pie or tart pan.

Pastry
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

Filling

¼ cup sugar + ¼ cup brown sugar

1 teaspoon cinnamon

1Tablespoon cornstarch

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.

Filling –

  1. In small bowl, combine the sugars, cinnamon, and corn starch. Place the sliced apples in a large mixing bow.
  2. 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.
  3. 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.
  4. 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.
  5. Let cool slightly and serve with vanilla ice cream.

Inspired by Kathleen Sanderson

Printer Friendly Recipe

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