APPLE CROSTATA

A crostata is an Italian version of a free-form tart, it is called galette by the French. I had used apples as the filling but you can use any other fillings either sweet or savory.  The crust can be made using  food processor or by hand.

It is not difficult to bake one. Here are the tips to make a perfect pie crust:

1. Butter  and water should be ice cold
2. Handle the dough as little as possible. Overworking the dough will make it tough. 
3. Gradually add  enough water to form into a  pliable dough. It must sticks together and not crumbly.
4. Refrigerate the dough before rolling out 
5. Prepare the filling 10 minutes  before removing the dough  from the refrigerator.

The following recipe produces a flaky and tender crust that is so easy to handle. It turns out perfectly every time!

APPLE CROSTATA
Yield    :    8 servings

CRUST

2 C all purpose flour
2 tablespoons sugar
1/2 C butter cut into cubes
1/4 tsp salt
4-5  tablespoons ice water

FILLING
3 C peeled apples, sliced 1/4 in thick
2 tsp  lemon juice
6 tablespoons brown sugar
3 tablespoon all purpose flour
1 tablespoon butter to dot

METHOD

Place  flour, sugar  and salt in a mixing bowl.

Using your fingertips,  quickly rub in the butter until  the mixture  resembles bread crumbs.

Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.

Wrap the dough in plastic,  chill for 30 minutes-1 hour.

For filling, combine sliced apples and lemon juice. Add the rest of the ingredients except butter.

Roll out the pastry on floured  board into 14 in circle. Transfer them onto baking sheet. Heat the oven @ 190C.

Mound the filling in center of the dough leaving 2 in border around the edges.

Fold edges of  dough over apple filling, crimp edge slightly. Dot with butter.

Bake until crust  turns golden brown for 30-35 minutes. Cut into wedges and serve warm.