Apple Crostata with Spiced Caramel Sauce

Name: Apple Crostata with Spiced Caramel Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms apples (a combination of tart apples, such as Granny Smith, and sweeter apples, such as Honeycrisp and Gala), peeled and cut into 1/4-inch-thick slices; 79 milliliters apricot preserves or jam; 0 teaspoons cinnamon; 1 large egg; 473 milliliters all-purpose flour; 59 milliliters granulated sugar; 237 milliliters heavy cream; 1 teaspoons fresh lemon juice; 1 teaspoon grated fresh lemon zest; 59 milliliters packed light brown sugar; 0 teaspoons pumpkin pie spice; 0 teaspoons salt; 2 Tbsps unsalted butter, cut into small pieces; 1 teaspoon pure vanilla extract; 1 teaspoon water; 8 servings Accompaniment: Vanilla ice cream or whipped cream

Apple Crostata with Spiced Caramel Sauce might be just the dessert you are searching for. This vegetarian recipe serves 8. One portion of this dish contains about 5g of protein, 16g of fat, and a total of 392 calories. A mixture of butter, brown sugar, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

Blend together flour, sugar, salt, zest, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Blender

Bowl

Whisk together egg and vanilla in a small bowl and drizzle over flour mixture, then gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.

Ingredients you will need

Vanilla

Dough

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

Gather all dough together, then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until more firm, but not hard, about 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Melt butter in a heavy, wide 6- to 8-quart pot over medium-high heat. Stir in brown sugar, lemon juice, cinnamon, salt, and apples, and cook, uncovered, stirring and turning apples over occasionally, until apples soften and juices thicken and begin to caramelize, 10 to 15 minutes (lower heat if apple mixture browns too quickly).

Ingredients you will need

Brown Sugar

Lemon Juice

Cinnamon

Apple

Butter

Salt

Equipment you will use

Pot

Transfer to a shallow bowl and chill until cooled.

Equipment you will use

Bowl

Heat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide crostata off bottom), then lock pan. Generously butter springform pan and chill or freeze briefly to firm up butter.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Oven

Press one disk of dough evenly onto bottom and 1 inch up side of pan (use the smooth bottom of a metal measuring cup to help make it even). Chill tart shell.

Ingredients you will need

Dough

Equipment you will use

Measuring Cup

Frying Pan

Roll out remaining disk of dough between 2 sheets of wax paper into a 10-inch round (dough will be very tender). Peel off top sheet of paper, then cut dough into 10 (3/4-inch-wide) strips and slide (still on paper) onto a baking sheet. Chill until firm, about 15 minutes in refrigerator or 5 minutes in freezer.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Sheet

Wax Paper

Spoon apple filling in shell, distributing slices evenly. Arrange 5 strips of dough parallel to each other, 1 inch apart, on filling, trimming edges flush with edge of pan (dough will tear easily; patch any breaks with fingers). Arrange remaining 5 strips diagonally across first strips, 1 inch apart, to form a lattice, and trim edges.

Ingredients you will need

Apple

Dough

Equipment you will use

Frying Pan

Gather remaining dough and roll into several long, 1/4-inch-thick ropes. Press enough ropes around edge of crostata in a single layer, smoothing seams with fingers, to form an even edge (you will have a little dough left over).

Ingredients you will need

Dough

Roll

Bake crostata until pastry is pale golden, 50 minutes to 1 hour.

Equipment you will use

Oven

Near end of baking, heat apricot preserves with 1 teaspoon water in a small saucepan over medium-low heat, stirring, until melted, then strain through a sieve into a small bowl.

Ingredients you will need

Apricot Preserves

Water

Equipment you will use

Sauce Pan

Sieve

Bowl

When crostata is done, brush top with warm apricot glaze.

Ingredients you will need

Apricot

Glaze

Let cool completely in pan on a wire rack, then remove side of pan.

Equipment you will use

Wire Rack

Frying Pan

Heat cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and keep hot, covered.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Stir sugars together with 1/2 teaspoon lemon juice in a heavy 2 1/2- to 3-quart saucepan, then cook undisturbed over medium heat until mixture is partially melted (reduce heat if mixture turns dark around edge). Continue to cook, stirring occasionally with a fork, until completely melted and mixture is a deep golden caramel.

Ingredients you will need

Lemon Juice

Caramel

Equipment you will use

Sauce Pan

Carefully pour in hot cream (mixture will bubble up and caramel may harden slightly) and quickly whisk in pumpkin pie spice and salt. Reduce heat and simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup, about 5 minutes.

Ingredients you will need

Pumpkin Pie Spice

Caramel

Cream

Sauce

Salt

Equipment you will use

Whisk

Remove from heat and whisk in butter until melted.

Ingredients you will need

Butter

Equipment you will use

Whisk

Transfer to a glass measure to let cool slightly.

To serve, either slide crostata from pan bottom onto a flat serving plate or serve on pan bottom.

Equipment you will use

Frying Pan

•Dough can be made up to 3 days ahead and chilled.•Crostata can be made 1 day ahead and kept in pan at room temperature, covered with foil. Reheat, if desired, uncovered, in a 325°F oven until warm, 10 to 15 minutes, then let cool to room temperature.•Caramel sauce can be made 5 days ahead and chilled, covered. Reheat slowly in a saucepan.

Ingredients you will need

Caramel Sauce