BEAUTIFUL and saved!
thank you

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Cheers
Pandora
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"Mr. Bill" > ha scritto nel messaggio
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> Received excellent results with Ina Garten's Apple Crostata!
>
> http://i44.tinypic.com/1gg07b.jpg
>
>
> I used the exact recipe without allspice. Also, I added egg wash
> and sanding sugar to finish the crust.
>
> Hope you enjoy!!
>
> @@@@@ Now You're Cooking! Export Format
>
> Apple Crostata
>
> pastry, pies
>
> for the pastry:
> 1 cup all-purpose flour
> 2 tablespoons granulated or superfine sugar
> 1/4 teaspoon kosher salt
> 1/4 pound (1 stick) very cold unsalted butter, diced
> 2 tablespoons ice water
> for the filling:
> 1 1/2 pounds McIntosh, macoun, or empire apples; (3 large)
> 1/4 teaspoon grated orange zest
> 1/4 cup flour
> 1/4 cup granulated or superfine sugar
> 1/4 teaspoon kosher salt
> 1/4 teaspoon ground cinnamon
> 1/8 teaspoon ground allspice
> 4 tb cold unsalted butter, diced
>
> For the pastry, place the flour, sugar, and salt in the bowl of a food
> processor fitted with a steel blade. Pulse a few times to combine. Add
> the butter and pulse 12 to 15 times, or until the butter is the size
> of peas. With the motor running, add the ice water all at once
> through the feed tube. Keep hitting the pulse button to combine, but
> stop the machine just before the dough becomes a solid mass. Turn the
> dough onto a well-floured board and form into a disk. Wrap with
> plastic and refrigerate for at least 1 hour.
>
> Preheat the oven to 450 degrees F.
>
> Flour a rolling pin and roll the pastry into an 11-inch circle on a
> lightly floured surface. Transfer it to a baking sheet.
>
> For the filling, peel, core, and cut the apples into 8th's. Cut each
> wedge into 3 chunks. Toss the chunks with the orange zest. Cover the
> tart dough with the apple chunks leaving a 1 1/2-inch border.
>
> Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of
> a food processor fitted with a steel blade. Add the butter and pulse
> until the mixture is crumbly. Pour into a bowl and rub it with your
> fingers until it starts holding together. Sprinkle evenly on the
> apples. Gently fold the border over the apples to enclose the dough,
> pleating it to make a circle.
>
> Bake the Crostata for 20 to 25 minutes, until the crust is golden and
> the apples are tender. Allow to cool. Serve warm or at room
> temperature.
>
> Notes: Ina Garten
>
> Yield: 6 servings
>
>
> ** Exported from Now You're Cooking! v5.84 **
>
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>
>
>
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures may not
> be consistent with what you know to be true.
> As with any recipe, you may find your personal
> intervention will be necessary. Bon Appétit!
>