In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup. In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt.Allow to cool and serve warm or at room temperature. Loosen the tart with a metal spatula so it doesn't stick to the paper. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.(I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in 1/4-inch thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem.Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. Roll the dough slightly larger than 10 by 14-inches.Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender.Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Pour into a bowl and rub it with your fingers until it starts holding together. Add the butter and pulse until the mixture is crumbly. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. For the filling, peel, core, and cut the apples into 8ths.Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface.Wrap with plastic and refrigerate for at least 1 hour. ![]() Turn the dough onto a well-floured board and form into a disk. ![]() Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. With the motor running, add the ice water all at once through the feed tube. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas.
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