Apple Crostata Recipe
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Scrumptious Italian specialty using autumn's bounty of apples.
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1 1/2 cups flour - all purpose
2 tablespoons sugar, granulated
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into pieces
1/2 teaspoon salt salt
3 tablespoons ice water
3 apples of your choice, peeled, halved, cored and sliced into 1/8 inch thick slices
1/4 cup plus 1 tablespoon sugar
1 teaspoon lemon juice lemon juice
1 large egg white beaten with 1 tablespoon water - egg wash
2 tablespoons almonds - sliced, toasted
:large bowl, large baking sheet
Preheat oven to 400Â°.
Mix flour and sugar in processor.
Pulse until mixture resembles coarse meal.
Pulse in ice water, 1 tablespoon at a time until moist ball forms.
Gather dough into a ball, flatten into a disk.
Wrap in plastic wrap and refrigerate for one hour.
Position rack in center of oven and preheat to 400Â°.
Roll out dough on a floured surface to an 11 inch round.
Transfer dough onto a heavy baking sheet that is lined with parchment paper or a silpat.
Combine apples, 1/4 cup sugar and lemon juice in a large bowl.
Toss to blend and set aside for 10 minutes.
Spoon the apple mixture over dough, leaving a 2 inch border.
Fold dough border over filling to form an 8 inch round leaving apples exposed in the middle.
Pleat all around the edges.
Brush crust with an egg wash and sprinkle with remaining 1 tablespoon of sugar.
Bake crostini until crust is golden brown (approximately 40 minutes.
Cool on a wire rack for 10 minutes.
Toast almonds on medium heat in a frying pan, stirring continuously until lightly browned.
Slide a metal spatual under crust to free it from the pan.
Sprinkle with almonds and serve.
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