Caramel Apple Crostata
Whether called a crostata or galette this is in a word scrumptious! In our family nothing’s like an apple dessert. We all seem to agree about apples anyway! This free form makes a star out of the crust for sure … buttery delicious. For an added treat a little caramel sauce drizzle or maybe you’ll want to stick with ice cream or whipping cream. Or no additional topping at all. Enjoy this rustic imperfection which is a perfectly amazing dessert.
Recipe
CRUST
1 Cup all purpose flour + more for rolling out dough
1/2 Teaspoon salt (1/4 teaspoon if using salted butter)
2 Tablespoons of granulated sugar
1/2 Cup cold butter
1/4 Cup ice water
Whisk the salt & sugar throughout the flour.
Cut the cold butter throughout the flour mixture until the butter or crumb is the size of a pea.
Add the water and bring the dough together making sure not to over mix.
Form an eight inch disk. Wrap in waxed paper or parchment paper and refrigerate an hour up to 24 hours.
FILLING
5 Large Granny Smith Apples-cored, peeled and sliced thin
2 Tablespoons butter
1/8 Teaspoon nutmeg
1/4 Teaspoon cinnamon
1/2 Cup sugar
Pinch of salt
1/2 Cup whipping cream
In a large skillet melt butter over medium heat and layer the sliced apples to sauté to a golden brown & al dente. You may have to do this in two batches. If so, divide the butter among batches. Any juices should be saved for later use. Remove apples to a large bowl. Sprinkle with spices, fold and set aside.
In a heavily bottomed small saucepan add salt and two tablespoons of juice from sautéing apples. Water in a pinch. Add the sugar and heat over medium/high heat. Stir sugar until dissolved. Once dissolved allow the mixture to cook without a stir to a golden amber color. Please do not leave unattended. The mixture changes color quickly. Turn heat to medium/low.
Add the whipping cream slowly stirring constantly. You may need to adjust heat down to avoid scorching as this simmers. Simmer until thickens to a gravy-like consistency and has reduced by almost half. Remove from heat. Let cool.
PUTTING IT TOGETHER
Preheat oven to 400 degrees F.
Roll out crust on a well floured surface until diameter reaches 12-13 inches.
Remove the crust/pastry to a large low edge cookie sheet that has been covered with parchment paper.
Arrange the apples either in a rustic manner with no pattern or in a swirl of slices within the center of the crust … leaving a 2-3 inch free edge all the way around. Fold up the edges around the apples. You can either pinch the crust going around to ease the edge or you can overlap the edge as you move around the crostata.
Pour the cooled (to a tepid temperature) caramel sauce over the arranged apples. This can be done in layers if needed. Avoid over saturating. The remainder can be used on the side when serving.
Place into preheated oven of 400 degrees for the first five minutes. Then turn temperature of oven to 350 degrees. Bake until crust is a golden brown, about 20-30 minutes. To avoid soggy bottomed crust I typically place the pie on the second from bottom rack for the first 10-15 minutes. This works especially well in ovens with heating elements at the bottom of the oven. I then place on the middle rack for the completion.
Remove from the oven and allow to cool before sliding the crostata onto a serving plate.
Serve with the side of caramel, or ice cream, or a dollop of whipped cream.