Rustic Apple Crostata

Here is the perfect dessert for the upcoming holidays!

Homemade rustic crostata with sweet and juicy apples, a dash of cinnamon, over a buttery and flaky crust. 

Good morning!! Before I start telling you all about this delicious apple crostata recipe, I'd like to remind you that today is the last day to enter for your chance to win a $100 Visa gift card. You can enter for free and it's super easy. So make sure to check it out before it's too late!  The entry instructions are at the bottom of my Chocolate Candy Cookie Bars recipe. Thank you so much  MASTERCHEF JR on FOX and SheKnows Media for this opportunity :)

Now, let's talk dessert. And not just any dessert, but something easy, elegant and deliciously tasty. Something that you will be proud to bring at your dinner table these upcoming holidays. Something that everyone will love, and will hunt you for the recipe.
So how about this homemade crostata?!? Made with sweet and juicy apple slices, sprinkled with cinnamon and drizzled with lemon juice, over a buttery and flaky pie crust.  There is nothing more I need to add ... Or wait! Think about a just-out-of-the-oven slice of this heavenly dessert, served warm next to a melting scoop of vanilla ice-cream. Now I've said enough!
I can assure you that every bite of this dessert will be followed by lots of "mmmmm" little noises. Well, if you are sitting next to me, you'd hear that for sure :)

It goes without saying that I love apple desserts. This is my second recipe for the month. Remember my soft and moist apple cake? That's another easy and delicious recipe.
It's apple season right now, so why not take advantage of it? Because, let's face it, your dessert can only be as good as the apples that you are using! You can now find delicious apples. McIntosh and Pink Lady are some of my favorite, but also Granny Smith and Golden Delicious (easier to find all year round). Sweet, perfectly tart, juicy and oh-so flavorful.

What makes this recipe a winner is how easy, delicious and elegant it is. A beautiful and impressive looking rustic tart, as delicious as a traditional apple pie, just easier and quicker to prepare.  I made it from scratch, without using a food processor or a mixer. You are welcome to use these gadgets, and it will make the job a little faster for you. Everything you will need for this recipe is already in your kitchen. So, let's bake!!
Here is a video recipe for you:

See how easy it is?? So really, why wait for the holidays to bake this dessert, when you can make any day special with this apple crostata?!?

Enjoy :)

Ingredients: to make a 10 inch (25 cm) tart, serves about 8                  

PRINTABLE RECIPE

For the crust:

• 1 and 2/3 cups (250 gr) of all-purpose flour
• 1/3 cup (50 gr) of corn meal
• 3 tablespoons (45 gr) of sugar
• 1/2 teaspoon of salt
• grated zest of one lemon (organic)
• 1 and 1/2 sticks (6 oz, 170 gr) of unsalted butter, chilled
• about 6 tablespoons (85 ml ) of chilled  water

For the filling:

• 1/4 cup (50 gr) sugar
• 1 tablespoon of cornstarch
• 1/2 teaspoon cinnamon, plus a bit to sprinkle on top (optional)
• 3 large apples, about  1.5 lb (680 gr) - I used  McIntosh but you can also use Pink Lady, Granny Smith or your favorite.
• 2 tablespoons of lemon juice, about the juice of one medium lemon
• 3 tablespoons of butter, melted
• 1 beaten egg, for glaze (or milk if you prefer)
• sugar crystals for decoration

Preparation time: about 90 minutes
Directions:

1. Let's start by preparing the crust. Combine the flour, the cornmeal, the sugar, salt and lemon zest in a large bowl.

2. Add the butter, and using the tip of a knife, cut the butter and reduce it to small (pea-size) pieces or as small as you can. If you have a processor, the job is a lot faster. Pulse only for a few seconds. Do not over mix.

3. Add 4 tablespoons of water. Mix with a spoon at first (your fingers next if necessary) until the dough comes together. Add one or two more tablespoons of water if needed. I used about 6 tablespoons total (85 ml) but that can vary.

4. Move the mixture to a large piece of plastic wrap. Make it into a ball. Wrap it in plastic and chill in the refrigerator for at least half  hour, or while you prepare the stuffing. You can also prepare the dough a day ahead and leave it in the refrigerator overnight.

5. Preheat the oven to 400º F (205º C) while you prepare the filling. In a bowl mix the sugar with the cornstarch and the cinnamon. Peel, core and cut the apple in slices. Add the apple slices to the bowl. Mix and add the lemon juice and the melted butter. Coat all the slices with the mixture.

6. Roll out the dough on a lightly floured surface. Sprinkle the top with flour, and turn the dough often to make sure it doesn't stick to the counter. Roll to about a 14 inch (36 cm) circle (diameter). Place it on a baking sheet covered with parchment paper, helping yourself with your rolling pin.

7. Distribute the apple slices on the dough. Leave an edge of about 1.5 inches. You can place the slices neatly like in my picture. Or just dump them all on the crust and distribute evenly.  Brush the inside edge with the beaten egg.

8. Fold the edge over the fruit as shown in my picture. If the dough breaks at any point, don't worry! Pinch the dough to seal.

9. Brush the border (outer part now) with more of the beaten egg. Sprinkle with sugar crystals and more cinnamon if you wish.

10. Bake at 400º F (205º C) for about 40 minutes until golden on top. Let the crostata cool a little bit before cutting. Serve at room temperature, or warm ... and how about  with a scoop of vanilla ice-cream?!

Delicious!!

Rustic Nectarine Crosata Recipe

Homemade rustic crostata with sweet and juicy nectarines, a touch of cinnamon, over a buttery and flaky crust. 

Perfect dessert for the summer!

Have you ever eaten at GJelina? It's a popular restaurant on Abbot Kinney in Venice, California. So popular that it's always quite hard to make reservations. Even a month ahead! I know, this is L.A. ... what would I expect, right?!?
Anyways, I went there last week with my husband for our special anniversary lunch. And we got lucky. No reservation, and there was a table for two available right away. Woo hoo!
After eating there, now I know what all the fuss is about. Lunch was truly amazing! The menu is fun and interesting. Not really expensive. All the dishes were phenomenal, from start to finish. And without the kids at the table I could really focus on my food. Mmmm... I really want to go back. Soon!

Now it's a week after, and I'm still thinking about that lunch. Especially our dessert. We had a nectarine crostata with olive oil ice-cream. And as you can see from my pictures, I had to try and make it myself right away. 

I searched on line and found a great recipe on Bon Appetit Magazine for a  rustic fruit crostata. As usual, I made modification to the recipe. You know me: I can't help it :)
The result: NOT exactly like the crostata from GJelina. Probably it's impossible to re-create it without getting the secret ingredients from the chef. But mine, we all agreed, came out excellent nonetheless.

This rustic crostata is super easy to make. Much easier than baking a pie. And it tastes just as good, with a flaky and buttery crust, and a juicy and fruity filling. And let's not forget the delicious aroma of cinnamon.
I made the dough by hands, which takes a little longer than using a food processor. The dough needs to be chilled in the refrigerator for an hour or longer. Once chilled, you can roll the dough, pour the filling, fold the edges up, and stick it in the oven. It's rustic, and it needs to look homemade. So anybody can do it and it doesn't have to look perfect.
You will need to wait a few minutes for the tart to cool down a bit, before cutting yourself a big slice. And if you are anything like me, you will eat it warm with a big scoop of vanilla ice-cream on the side!!
As usual, I'm not just going to tell you how to prepare this dessert, but I will show you in this short video. Enjoy :)

Ingredients: to make a 10 inch (25 cm) tart, serves about 8                       PRINTABLE RECIPE

For the crust:

• 1 2/3 cups (250 gr) of all-purpose flour
• 1/3 cup (50 gr) of corn meal
• 3 tablespoons (45 gr) of sugar
• 1/2 teaspoon of salt
• grated zest of an orange (organic)
• 1 1/2 sticks (6 oz, 170 gr) of unsalted butter, chilled
• 5-6 tablespoons (75-85 ml ) of cold  water

For the filling:

• 1/4 cup (50 gr) sugar
• 1 tablespoon of cornstarch
• 1/2 teaspoon cinnamon, plus a bit to sprinkle on top (optional)
• 3 large nectarines (mine were about 1 3/4 lb = 850 gr) ripe
• 2 tablespoons of milk, for glaze (or one beaten egg)
• sugar crystals (optional) for decoration

Preparation time: 30 minutes, plus 1 hour inactive and 1 hour baking
Directions:
1. Combine the flour, the cornmeal, the sugar and the orange peel in a large bowl.

2. Add the butter, and using the tip of a knife, cut the butter and reduce it to small (pea-size) pieces or as small as you can. If you have a processor, the job is a lot faster. Pulse only for a few seconds. Do not over mix.

3. Add 4 tablespoons of water. Mix with a spoon until the dough comes together. Add one or two more tablespoons of water if necessary. I used about 6 tablespoons total (85 ml) but that can vary.

4. Move the mixture to a large piece of plastic wrap. Make it into a disc. Wrap it in plastic and chill in the refrigerator for at least one hour, or overnight if needed.

5. Roll out the dough on a lightly floured surface. Sprinkle the top with flour, and turn the dough often to make sure it doesn't stick to the counter. Roll to about a 14 inch (36 cm) circle (diameter). Place it on a baking sheet covered with parchment paper, helping yourself with your rolling pin. Refrigerate again while you prepare the filling

6. Preheat the oven to 375º F (190º C). In a bowl mix the sugar with the cornstarch and the cinnamon. Add the nectarines cut in slices (about 16 slices each) and mix with a spoon.

7. Place the fruit in the middle of the dough and distribute evenly. Make sure to leave an edge around the border of about 2 inches (5 cm). The tart will come out to be about 10 inches in diameter. Brush the edge with milk.

8. Fold the edge over the fruit as shown in my picture. If the dough breaks at any point, don't worry! Pinch the dough to seal.

9. Brush the border (outer part now) with more milk. Sprinkle with sugar crystals and more cinnamon if you wish.

10. Bake at 375º F (190º C) for about 55-60 minutes, until golden on top. Let the crostata cool for at least 15 minutes before cutting. Serve at room temperature, or warm ... and how about  with a scoop of vanilla ice-cream?! Delicious!!