Apple Crostata (modified from Giarda de Laurentis)

Crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into
1/2-inch pieces
3 tablespoons ice water

Filling:
3 cooking apples, peeled, halved, cored, cut into 1/8-inch-thick slices
(she recommends Pippen and Golden Delicious,
I've used various varieties)
1/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
cinnamon and nutmeg
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted (optional)


To make the crust: Mix the flour, sugar, and salt in a processor. Add
the butter. Pulse until the mixture resembles a coarse meal. Add the ice
water and pulse until moist clumps form. Gather the dough into a ball;
flatten into a disk. (If the dough still crumbles and does not form into
a ball, add another tablespoon of ice water.) Wrap the dough in plastic
and refrigerate until firm, about 1 hour.

Position the rack in the center of the oven and preheat the oven to 400
degrees F.

For the filling:

Combine the apples, 1/4 cup of sugar, and lemon juice in large bowl;
toss gently to blend. Set aside for 10 minutes.

Meanwhile, dust a large sheet of parchment paper with flour and roll out
the dough on the paper to an 11-inch round. Transfer the dough on the
parchment paper to a heavy large baking sheet. Spoon the apple mixture
over the dough, leaving a 2-inch border. Sprinkle lightly with cinnamom
and nutmeg. Fold the dough border over the filling to form an 8-inch
round, leaving the apples exposed in the center. Pleat loosely and pinch
the dough to seal any cracks. Brush the crust with the egg wash and
sprinkle with the remaining 1 tablespoon of sugar.

Bake the crostata until the crust is golden and the apples are tender,
about 40 minutes. Transfer the baking sheet to a rack; cool for 10
minutes. Slide a metal spatula under the crust to free the crostata from
the baking sheet. Cool the crostata to lukewarm. (Optional: Sprinkle
with the almonds and serve.) We prefer vanilla ice cream !

gloria p