Apple Crostata with Crystallized Ginger

Apple Crostata with Crystallized Ginger
  • Crust
  • 1½ cups flour
  • 1½ Tbsp. sugar
  • ½ tsp. salt
  • 10 Tbsp. chilled unsalted butter, cut into pieces
  • 3 Tbsp. (or more) ice water

  • Filling
  • 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
  1. Crust
  2. Combine flour, sugar and salt in food processor; blend. Add butter, pulsing until the mixture resembles coarse meal.
  3. Add ice water. Pulsing, blend until moist clumps form, adding more water gradually if dough is dry.
  4. Form dough into ball and shape into a disk. Wrap in plastic wrap, chill at least 1 hour and up to 1 day.

  5. Filling
  6. Position rack in the center of the oven and preheat to 425 degrees.
  7. Combine apples, 3 Tbsp. sugar, crystallized ginger and lemon juice in large bowl. Toss gently.
  8. 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.
  9. Sprinkle apples with 1 Tbsp sugar, the dot apples with butter.
  10. Fold dough's empty outer edge over the apples, leaving the center apples exposed.
  11. Brush crust with milk and sprinkle with remaining 1 Tbsp. sugar.
  12. Bake crostata until crust is golden brown and apples are tender, about 40 minutes.
  13. Brush apples with warm apricot preserves.
  14. Cool on baking sheet for 15 minutes, then remove parchment paper.
  15. Serve warm with vanilla ice cream or sweetened whipped cream.


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