Recipe courtesy of Mary Berg
Apple Raspberry Crostata
- Level: Easy
- Yield: One 10-inch tart
- Total: 3 hr 30 min (includes resting, chilling and cooling time)
- Active: 50 min
Ingredients
Nonstick cooking spray, for the tart pan
1 stick (8 tablespoons) (112 grams) unsalted butter, at room temperature
1/2 cup (100 grams) sugar
1/2 teaspoon almond extract
1 large egg
2 large egg yolks
1 1/2 cups (195 grams) all-purpose flour, plus more for dusting
1/4 cup (30 grams) almond flour or all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 sweet baking apple, such as Braeburn, Cortland or Golden Delicious
1 orange, zested
1 cup (250 grams) raspberry jam
2 to 3 tablespoons sliced almonds
Directions
Special equipment:
a 10-inch removable bottom tart pan (see Cook’s Note)- Lightly grease a 10-inch removable bottom tart pan with nonstick spray. Place on a sheet pan and set aside.
- In a large bowl, beat together the butter and sugar with a rubber spatula or a hand mixer on medium speed. Add in the almond extract, egg and 1 egg yolk and beat together until smooth. Stir in the flour, almond flour (or more all-purpose flour), baking powder and salt until the dough holds together. Turn the dough out onto a work surface and lightly knead into a smooth dough. Set aside to rest for 20 minutes at room temperature.
- Meanwhile, peel and very thinly slice the apple and set aside.
- Add about two-thirds of the dough into the prepared tart pan and press along the bottom and up the sides. Layer on the apple and zest over the orange. Spread over the raspberry jam and set aside.
- On a lightly floured work surface, roll the remaining dough out to a scant 1/2 centimeter thick (about 1/4 inch thick). Cut the dough into eight 1-centimeter-thick (1/2-inch-thick) strips and lay in a lattice pattern over the tart. Trim the edges and transfer to the fridge for 30 minutes to rest and chill.
- Heat your oven to 350 degrees F. Beat together the remaining egg yolk with 1 tablespoon of water and brush over the lattice top of the tart. Scatter the sliced almonds on top and bake until golden brown, 30 to 35 minutes.
- Allow the tart to cool completely before slicing and serving.
Cook’s Note
If you do not have a removable bottom tart pan, you can use a standard (not deep-dish) 9-inch pie plate.