It’s Autumn and officially apple harvest season. I am no pastry chef and have trouble making pretty pies. Making a crostata doesn’t require excellent pastry skills but tastes as good as a pie. I added some summer berries we had left in the fridge to add extra flavor to this delicious apple desert. Don’t forget to click here to visit my storefront to get all the kitchen supplies needed to make this recipe.
You Will Need:
1½ cups plain flour
½ cup almond meal
10 Tbsp unsalted butter, chilled, chopped
1/3 cup confectioners sugar
1½ Tbsp milk
4 small pink lady apples, peeled, cored, cut into thin wedges
½ cup mixed berries
Finely grated zest of 1 lemon
1 egg, lightly beaten
1 tsp granulated sugar
Extra confectioners sugar to dust
What to Do:
1. Place flour, almond meal, butter and ¼ cup of the icing sugar in a large bowl.
2. Rub together with fingertips until mixture resembles coarse breadcrumbs.Add milk and mix until a smooth dough forms. Turn out, wrap in plastic wrap and refrigerate for 20 minutes.
3. Preheat oven to 180°C. Heat a large oven tray. Roll out dough between 2 sheets of baking paper to 3mm thick and 30cm round. Transfer to a baking tray.
4. Place apple, blueberries, lemon zest and remaining icing sugar in a bowl and mix to combine. Remove top sheet of paper from dough and spoon apple mixture into centre, leaving a 6cm border.
5. Fold in edges of dough to partially cover fruit, allowing it to overlap slightly.
6. Brush dough with a little of the egg and
sprinkle with granulated sugar.
7. Bake for 40 minutes or until pastry is golden. Dust with extra granulated sugar.
8. Allow to chill for 20 minutes.
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