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Apple raspberry crostata
Considered one of Italy's most popular recipes, crostatas are made with a delicate homemade pastry dough and filled with a simple jam filling. Mary Berg puts her own spin on this Italian dessert with tart sliced apples, sweet raspberry jam, and almonds.
YIELDS
6
TO
8
Ingredients
- 1/2 cup (112 g) butter, room temperature
- 1/2 cup (100 g) sugar
- 1/2 teaspoon almond extract
- 1 egg
- 2 egg yolks, divided
- 1 1/2 cups (195 g) flour
- 1/4 cup (30 g) almond flour or all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 sweet baking apple, such as Braeburn, Cortland, or Golden Delicious
- 1 orange, zested
- 1 cup (250 g) raspberry jam
- 2 to 3 tablespoons sliced almonds
Directions
- Lightly grease a 10-inch removable bottom tart pan with non-stick cooking spray. Place on a sheet pan and set aside.
- In a large bowl, beat together the butter and sugar with a rubber spatula or a hand mixer on medium speed. Add in the almond extract, egg, and one egg yolk and beat together until smooth. Stir in the flour, almond flour (or more all-purpose flour), baking powder, and salt until the dough holds together. Turn the dough out onto a work surface and lightly knead it into a smooth dough. Set aside to rest for 20 minutes at room temperature.
- Meanwhile, peel and very thinly slice the apple and set aside.
- Add about two-thirds of the dough into the tart pan and press along the bottom and up the sides. Layer on the apple and zest over the orange. Spread over the raspberry jam and set aside.
- On a lightly floured work surface, roll the remaining dough out to a scant half a centimetre (about one-quarter inch) thick. Cut the dough into eight one-centimetre (half an inch) thick strips and lay in a lattice pattern over the tart. Trim the edges and transfer to the fridge for 30 minutes to rest and chill.
- Heat your oven to 350°F. Beat together the remaining egg yolk with one tablespoon of water and brush over the lattice top of the tart. Scatter with the sliced almonds and bake for 30 to 35 minutes or until golden brown.
- Allow the tart to cool completely before slicing and serving.
TIP: If you do not have a removable bottom tart pan, you can use a standard (not deep-dish) nine-inch pie plate.
