Ingredients:
Crostata
- 3 apples (mcIntosh or empire), cored and sliced into eighths
- 1 orange, zest and juice
- ¼ cup (59ml) unbleached white flour
- ¼ cup (59ml) white granulated sugar
- ½ tsp. (2ml) ground cinnamon
- ¼ tsp. (1ml) ground allspice
- 4 tbsp. (60ml) unsalted butter
- 3 tbsp. (45ml) raw sugar
- 1 tbsp. (15ml) flaked sea salt
Sweet Dough
- 3 cups (750ml) Unbleached All Purpose Flour – extra for dusting
- 12 tbsp. (180ml) Unsalted Butter – cubed and frozen
- 5 tbsp. (75ml) Vegetable Shortening – cubed and frozen
- 1/4 cup (59ml) White Granular Sugar
- Pinch of Fine Sea Salt
- Ice Water as needed
Directions:
Crostata
Insert the large metal chopping blade into the large work bowl of the Elite Collection 12-cup Food Processor
Combine flour, sugar, cinnamon, allspice, salt and process for 10 seconds to sift
Add butter and pulse using quick, short pulses until crumbly, 5-6 pulses
Roll out the pastry into a 12-14” round on a floured work surface
Toss apple slices with orange zest and juice
Cover the sweet dough with the mixture leaving a 2-3” border, top with spiced mixture
Gently fold the edges of the dough over the filling, top with raw sugar
Preheat Chef’s Convection Countertop Oven on Convection Bake at 400°F (200°C), rack in the lower position with the pizza stone
Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized
Cool slightly on wire rack, serve warm with vanilla ice cream
Sweet Dough
Insert the large metal chopping blade into the large work bowl of the Elite Collection 12-cup Food Processor
Combine the flour, sugar and salt and process for 10 seconds to sift
Add butter and shortening, pulse using quick, short pulses until the mixture resembles sand, 10-12 pulses
Slowly incorporate ice water, very slowly, adding until dough comes together
Turn the dough onto a lightly floured work surface and form into a disk
Wrap in plastic wrap, pressing flat, refrigerate for 1 hour minimum
