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:
- Butter and water should be ice cold
- Handle the dough as little as possible. Overworking the dough will make it tough.
- Gradually add enough water to form into a pliable dough. It must sticks together and not crumbly.
- Refrigerate the dough before rolling out
- 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!
Yield : 8 servings
2 C all purpose flour
2 tablespoons sugar
1/2 C butter cut into cubes
1/4 tsp salt
4-5 tablespoons ice water
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
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.