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1
Crust:
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2
In a food processor, add flour, sugar, cinnamon and salt- pulse a couple of times to mix. Add cold butter, pulsing until just combined. Add egg and pulse to incorporate. Slowly add water, pulsing until a crumbly/clumpy consistency is reached - add more water if dough doesn't start coming together.
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3
Turn out dough onto a lightly floured surface and continue to knead with hands for a few minutes (the consistency will be much like pie dough). Form dough into a disc, cover with plastic wrap and place in fridge for about 30 minites.
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4
In the meantime, start making apple filling.
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5
Filling:
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Place prepared apple slices in a bowl. Add cinnamon and sugars. Mixing with hands, evenly coat apples with cinnamon and sugar. Fold in pieces of caramel.
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7
Assembly
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8
Preheat oven to 425F and line a baking sheet with parchment paper.
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9
Remove dough from fridge. On a lightly floured surface, roll dough into a 9-10 inch disc. If you are making individual crostatas, cut dough in half - wrap second half with plastic wrap/foil and place in freezer. Cut the other half of the dough again, making 2 smaller crostatas- forming two discs about 4-5 inches wide. Place circles of dough on prepared baking pan.
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10
Pile apple/caramel mixture in center of dough. Fold dough over apple mixture about 1-2 inches. Pinch your folds to seal dough. Brush exposed crust with half and half or milk. Remember that your crostata is not going to look perfect... it's supposed to be rustic!
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11
Place crostatas in oven and bake for 25-30 minutes or until apples/caramel start oozing.
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12
Allow to cool for a few minutes before devouring!
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13
Serve with vanilla ice cream or frozen whipped cream.
