CLASSES

Apple-Ginger Crostata

A crostata is a free-form tart that doesn't require a dish or pie pan. It bakes right on the sheet tray, which helps it retain its flakiness.

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Yield: One 10-inch tart; 8 servings

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Active Time: 30 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

3 Granny Smith apples, peeled, cored, and cut into thin slices

6 tablespoons granulated sugar

2 teaspoons freshly grated ginger

1/4 teaspoon ground cinnamon

1/2 recipe Pie or Tart Dough

1 tablespoon all-purpose flour

2 tablespoons butter, melted

1 egg, beaten with 1 teaspoon water
Vanilla ice cream

Preheat oven to 400°.
Toss the apples, 4 tablespoons sugar, ginger and cinnamon in a bowl.
Roll out one disk of pie dough on a floured surface to a 12-inch round. Transfer to a sheet tray lined with parchment paper.
Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl and sprinkle over dough, leaving a 2-inch plain border.
Arrange the apples in concentric circles on the dough, leaving a 2-inch plain border. Drizzle the melted butter over the apples.
Fold the dough border in toward the center. Brush the border with egg wash, and sprinkle with the remaining 1 tablespoon sugar.
Bake the tart until the apples are tender and the crust is golden, about 45 minutes.
Allow to cool for about 30 minutes, cut into slices and serve with a scoop of vanilla ice cream.