Apple Crostata with Crystallized Ginger
Author: Kuhn Orchards
- 1½ cups flour
- 1½ Tbsp. sugar
- ½ tsp. salt
- 10 Tbsp. chilled unsalted butter, cut into pieces
- 3 Tbsp. (or more) ice water
- 1½ pounds apples, peeled and sliced (about 5½ cups)
- 5 Tbsp. sugar
- 2 Tbsp. packed minced crystallized ginger
- 2 tsp. fresh lemon juice
- 2 Tbsp. unsalted butter, cut into pieces
- 2 Tbsp. whole milk
- ⅓ c. Apricot preserves
- Combine flour, sugar and salt in food processor; blend. Add butter, pulsing until the mixture resembles coarse meal.
- Add ice water. Pulsing, blend until moist clumps form, adding more water gradually if dough is dry.
- Form dough into ball and shape into a disk. Wrap in plastic wrap, chill at least 1 hour and up to 1 day.
- Position rack in the center of the oven and preheat to 425 degrees.
- Combine apples, 3 Tbsp. sugar, crystallized ginger and lemon juice in large bowl. Toss gently.
- Roll out dough on large sheet of parchment paper into a 14-inch round. Transfer dough and parchment paper to large baking sheet. Pour apple mixture in center of dough. Leave a 3-inch border of empty dough around the perimeter.
- Sprinkle apples with 1 Tbsp sugar, the dot apples with butter.
- Fold dough's empty outer edge over the apples, leaving the center apples exposed.
- Brush crust with milk and sprinkle with remaining 1 Tbsp. sugar.
- Bake crostata until crust is golden brown and apples are tender, about 40 minutes.
- Brush apples with warm apricot preserves.
- Cool on baking sheet for 15 minutes, then remove parchment paper.
- Serve warm with vanilla ice cream or sweetened whipped cream.