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Recipe for apple crostata

Karoline Boehm Goodnick FOR THE BOSTON GLOBE

Makes one 9-inch round

Even pastry-phobic bakers will have success with this rustic, free-form tart. You roll out an all-butter single round made in a food processor with a little vinegar (the magic that keeps that pastry together), then fill it with apples tossed in sugar and lemon juice. The pastry is thick in places; don’t take it from the oven before it’s fully baked.


cups flour
¼teaspoon salt
¼teaspoon baking powder
2tablespoons sugar
½cup (1 stick) unsalted butter, cold and cut up
1teaspoon vinegar
¼cup ice water
Extra flour (for sprinkling)

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1. In a food processor, pulse the flour, salt, baking powder, and sugar to sift them.

2. Add the butter and pulse until the mixture forms crumbs.

3. In a bowl, combine the vinegar and water. Sprinkle the liquids over the flour mixture. Pulse the dough just until it forms clumps (it should not come together to form a ball).

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4. Turn the clumps out onto a lightly floured board, shape into a ball, flatten into a 4-inch disk, and wrap in foil. Refrigerate for 20 minutes.


3large baking apples (see box,
Page 19), peeled, cored, and cut
into ¼-inch slices
¼cup granulated sugar
¼teaspoon salt
1teaspoon lemon juice
2tablespoons flour
1tablespoon butter
1tablespoon sliced almonds
1tablespoon heavy cream or whole milk
Sanding sugar (for sprinkling)
Confectioners’ sugar
(for sprinkling)

1. Set the oven at 400 degrees. Line a rimmed baking sheet with parchment paper.

2. In a bowl, toss the apples, granulated sugar, salt, lemon juice, and flour until evenly coated.

3. On a lightly floured surface, roll the pastry to a 12-inch circle. Lift the pastry onto a rolling pin and lay it on the baking sheet. Heap the apples on the pastry leaving a 1½-inch border at the edges. Dot the apples with butter. Sprinkle with almonds, if using.

4. Fold the edges of the pastry up and over the fruit. It will pleat onto itself as it rests on the fruit. Brush the edges with cream or milk and sprinkle with sanding sugar.

5. Bake the crostata for 40 to 45 minutes, turning the sheet from back to front halfway through baking. The edges should turn brown and firm.

6. Sprinkle the pastry with confectioners’ sugar before cutting into wedges.

Karoline Boehm Goodnick

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