Caramel Apple Crostata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
For the Crust:1 2/3 cups All purpose flour1/3 cup Yellow Cornmeal2 tbsp Granulated Sugar1 tsp Salt1.5 sticks Butter, unsaltedDash of Milk and Sugar for the crust coatingFor the Filling:5 large Apples ( I like granny smith because they hold up nicely)1/4 cup Brown Sugar, packed1/4 cup Granulated Sugar2 tbsp Cornstarch1/4 tsp Koser Salt1 tbsp Cinnamon, ground1 tsp Nutmeg, ground1/2 tsp Cloves, ground10 Caramels cubes
For crust:
Blend the first 4 ingredients in processor or in a bowl with a wooden spoon. Add butter a little bit at a time; using pulse, process until mixture is course. Add 3 tablespoons ice water over mixture one tablespoon at a time, pulsing till mixture forms a ball. If the mixture is dry add drops of ice water till it is doughy. Flatten dough into 6 inch disk. Chill in the fridge for at least 20 minutes wrapped tightly in plastic wrap.
While dough is chilling prep the filling:
Peel 1/2 the apples and leave the skin on the other half for texture. Slice and core all the apples into 1/4 inch thick slices. Preheat oven to 400 cover bottom with tin foil for leaks.
Mix Brown Sugar, Sugar, Cornstarch, Kosher Salt, Cinnamon, Nutmeg, and Cloves in large bowl. Add Apple slices; toss gently.
Roll dough out on lightly floured parchment till is is a 12-14inch free form circle (meaning it doesnt have to be perfect). place crust, parchment and all on a rimless cookie sheet.
Mound apple mixture with juices in center of crust, leaving 2- to 3-inch plain dough border. Fold dough up over edges of the apples, pleating edges and pinching to seal any cracks in dough. Brush the crust edge with a bit of mile and sprinkle generously with sugar.
Bake until the crust is golden, and juices are bubbling thickly, cover the crust edges with foil if Crostata is over browning, 50 to 55 minutes. Remove from oven and loosen with a pie server.
In a small double boiler melt caramels. Spoon the melted caramel over the top of the Crostata, cool for at least one hour.
Number of Servings: 10
Recipe submitted by SparkPeople user MISS_KRISTI.
Blend the first 4 ingredients in processor or in a bowl with a wooden spoon. Add butter a little bit at a time; using pulse, process until mixture is course. Add 3 tablespoons ice water over mixture one tablespoon at a time, pulsing till mixture forms a ball. If the mixture is dry add drops of ice water till it is doughy. Flatten dough into 6 inch disk. Chill in the fridge for at least 20 minutes wrapped tightly in plastic wrap.
While dough is chilling prep the filling:
Peel 1/2 the apples and leave the skin on the other half for texture. Slice and core all the apples into 1/4 inch thick slices. Preheat oven to 400 cover bottom with tin foil for leaks.
Mix Brown Sugar, Sugar, Cornstarch, Kosher Salt, Cinnamon, Nutmeg, and Cloves in large bowl. Add Apple slices; toss gently.
Roll dough out on lightly floured parchment till is is a 12-14inch free form circle (meaning it doesnt have to be perfect). place crust, parchment and all on a rimless cookie sheet.
Mound apple mixture with juices in center of crust, leaving 2- to 3-inch plain dough border. Fold dough up over edges of the apples, pleating edges and pinching to seal any cracks in dough. Brush the crust edge with a bit of mile and sprinkle generously with sugar.
Bake until the crust is golden, and juices are bubbling thickly, cover the crust edges with foil if Crostata is over browning, 50 to 55 minutes. Remove from oven and loosen with a pie server.
In a small double boiler melt caramels. Spoon the melted caramel over the top of the Crostata, cool for at least one hour.
Number of Servings: 10
Recipe submitted by SparkPeople user MISS_KRISTI.
Nutritional Info Amount Per Serving
- Calories: 372.8
- Total Fat: 15.5 g
- Cholesterol: 38.0 mg
- Sodium: 321.9 mg
- Total Carbs: 60.0 g
- Dietary Fiber: 4.3 g
- Protein: 3.3 g
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