Apple Crumb Crostata

Name: Apple Crumb Crostata
Yield: serves 10
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1/2 cup granulated sugar, plus more for sprinkling; 1/2 teaspoon coarse salt; 1 cup (2 sticks) plus 1 tablespoon cold unsalted butter, cut into small pieces; 4 large egg yolks, plus 1 large whole egg, lightly beaten, for egg wash; 3 tablespoons ice water; Fine sanding sugar, for sprinkling; 6 tablespoons unsalted butter; 3 pounds tart, firm apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch cubes; 1 teaspoon finely grated orange zest; 1 1/2 teaspoons finely grated lemon zest; 1/4 teaspoon coarse salt; 1/2 cup granulated sugar; 3/4 cup all-purpose flour; 1/4 cup packed dark brown sugar; 1/4 cup granulated sugar; 1/2 teaspoon coarse salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/2 cup (1 stick) cold unsalted butter, cut into cubes; Vanilla ice cream, for serving

January 24, 2012

Consider this a sweet blending of culinary tastes and traditions. As in many Italian desserts, the fruit is minimally sweetened, and seasoned simply with fresh citrus zests. Apples are sautéed until golden, then tumbled onto a round of rich pastry dough to create a crostata. The whole thing is finished with a crumb topping with subtle hints of two classic Thanksgiving pie spices, cinnamon and allspice, and served with another all-American favorite, vanilla ice cream.

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