A tip. For those folks who are not blessed with cool hands. Make this
pasty because it is fabulous but after refrigerating it don't try to
roll out the dough but get out our grater and grate the pastry into
your pie or [censored] pan. Then just use the tips of your finger to push
the dough into place. Since your hands don't really warm up the dough
it stays tender and flakey for you. I learned this from the two chefs
at London's River Cafe who always grate their pasty dough.
terry
Apple Crostata
Serves 6
Recipe By: Ina Garten
Published in: Barefoot Contessa Parties, page 176
For the pastry - Two [censored]
2 cups Flour -- all-purpose
1/4 cup Sugar
1/2 teaspoons Kosher salt
2 sticks Butter -- diced & very cold
For the Filling - One [censored]
1 1/2 pounds McIntosh, Macoun, or Empire apples
1/4 teaspoons Grated Orange Zest
1/2 cup Flour -- all-purpose
1/4 cup Sugar
1/4 teaspoons Kosher salt
1/4 teaspoons Cinnamon, Ground
1/8 teaspoons Allspice
4 tablespoons Butter -- cold and diced
For the pastry place the flour, sugar, and salt in the bowl of a food
processor fitted with a steel blade. Pulse a few times to combine.
Add the butter and toss quickly with your fingers to coat each cube
of cutter with the flour. Be careful; the blades are sharp. Pulse 12
to 15 times, or until the butter is the size of peas. With the motor
running, add 1/4 cup ice water all at once through the feed tube.
Keep hitting the pulse button to combine, but stop the machine just
before the dough comes together. Turn the dough out onto a well
floured board and form into 2 disks. Wrap with plastic and
refrigerate one of the disks for at least an hours. Freeze the rest
of the pastry.
Preheat the oven to 450F Roll the pastry into an 11" circle on a lightly
floured surface. Transfer it to a baking sheet lined with parchment
paper. For the filling, peel, core, and quarter the apples. Cut each
quarter into 3 chunks. Toss the chunks with the orange zest. Cover the
[censored] dough with the apple chunks, loeaving a 1 1/2 inch border. Combine
the flour, sugar, salt, cinnamon, and allspice in the bowl of a food
processor fitted with a steel blade. Add the butter and pulse until the
mixture is crumbly. Pour into a bowl and rub it with your fingers until
it starts holding together. Sprinkle evenly on the apples. Gently fold
the border over the apples, pleating it to make a circle. Bake the
crostata for 20 to 25 minutes, then use 2 large spatulas to transfer it to
a wire rack.
Recipe Notes
This is my absolute, all time favorite dessert. I've made it so often
that I'm sure my friends are saying behind my back, " No not the
apple crostata again," but there's never a crumb left.
Try it with any good fresh fruit. I made with fresh cherries and it
was wonderful.. It's the pastry that I especially love. I make
a one crust version and roll it into two individual crostata.
terry
http://www. terrypogue. com
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