Apple Crostata

1. 1

   In a mixer with the paddle attachment, mix 8 tablespoons of the butter, flour, salt, and 2 tablespoons of the sugar until sandy.

2. 2

   In a separate bowl, blend the egg yolk and the creme fraiche.

3. 3

   Add the blended egg yolk and creme fraiche to the flour mixture and mix until barely combined.

4. 4

   Form into a disk and chill.

5. 5

   Meanwhile toss the sliced apples with 1/2 cup of the sugar and cinnamon.

6. 6

   Roll out the dough to a 1/8-inch thickness on a floured surface and cut out 8-inch disks or 1 large round disk and place on a parchment lined sheet pan.

7. 7

   Place the apples in the center of the dough, leaving a 2-inch flap of dough around the edge.

8. 8

   Fold over the flap onto the apples, forming a rustic, uneven rim around the crostada.

9. 9

   (The apples should NOT be completely covered with the dough.)

10. 10

    Dot with the remaining 2 tablespoons of butter.

11. 11

    Brush the edge with the cream and sprinkle with the remaining 2 tablespoons of sugar.

12. 12

    Bake in a preheated oven 350 for 25 to 35 minutes, until light golden brown and apples are tender.

13. 13

    Let cool.

No additional tips available.