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1
Combine flour, sugar, and salt in processor; blend 5 seconds.
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2
Add butter; using on/off turns, cut in until mixture resembles coarse meal.
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3
Add 3 tablespoons ice water.
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4
Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill at least 1 hour and up to 1 day.
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7
Position rack in center of oven and preheat to 425F.
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8
Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend.
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9
Roll out dough on large sheet of parchment paper to 14-inch round.
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10
Transfer parchment with dough to large baking sheet.
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11
Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border.
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12
Overlap remaining apple slices in concentric circles atop apple layer.
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13
Fold plain edge of crust over apples, leaving apples exposed in center.
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14
Gently fold and pinch dough edge to seal any cracks.
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15
Sprinkle apples with 1 tablespoon sugar, then dot apples with butter.
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16
Brush crust with milk and sprinkle with remaining 1 tablespoon sugar.
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17
Bake crostata until crust is golden brown and apples are tender, about 40 minutes.
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18
Remove from oven.
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19
Brush apples with warm apricot preserves.
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20
Cool on baking sheet 15 minutes.
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21
Slide long knife under crostata to loosen.
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22
(Can be made 4 hours ahead.
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23
Let stand on sheet at room temperature.
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24
Rewarm in 425F oven 5 minutes before serving.)
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25
Serve warm with vanilla ice cream or sweetened whipped cream, as desired.
