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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)

    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.

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    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).

    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