EATS: Apple Crostata with Caramel Sauce
About a week ago I—along with the rest of you—was becoming increasingly concerned about about the spread of COVID-19 and what long-term isolation and social distancing would mean for our friends and families. Of course, the scare of the virus itself and wanting everyone to be safe added a level of anxiety. It’s times like these that call for heading to the kitchen and investing some time in making a warm, rich, dessert. This apple crostata with caramel sauce has all the comfort and reassurance of home. I served up warm slices of apple crostata and as Lynette and I sat at the table while the rain pounded against the window of our Manhattan apartment, our worries melted away for a moment and we relished in the simple things. A perfect buttery crust. Soft baked apples in a bubbling pool of cinnamon and sugar. Sticky caramel ribbons dripping from our forks.
I decided to write and share the recipe for apple crostata with caramel sauce as the recipe of the day today, because I hope that I can help you recreate that feeling that we had. Escape. Relief. The feeling of being safe at home with an exceptional dessert to celebrate the moment. Give this apple crostata with caramel sauce a try and let me know how you like it in the comments below.
Apple Crostata with Caramel Sauce Pastry Ingredients
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
6 tablespoons cold unsalted butter, cut into 1 inch squares
1/3 cup + 1 Tablespoon ice water
Apple Crostata with Caramel Sauce Filling Ingredients
3 Large Fuji Apples—peeled, cored, cut into 8ths
1/2 cup flour
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
Pinch of salt
1/2 teaspoon cinnamon
4 tablespoons butter (cold), cut into cubes
Instructions for pastry and filling:
In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and salt until blended. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is evenly moistened. If you don’t have a food processor proceed by using your hands while working in a large bowl following the steps above.
Transfer the dough to a lightly floured work surface and pat it into a disk. It is important to get the disk uniform because it makes it easier to roll out.
Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.
Preheat the oven to 450 F
In a medium bowl, toss apples with the brown sugar, vanilla, cinnamon, a pinch of salt and 2 tablespoons of corn starch.
On a lightly floured work surface, roll out the dough to a 12-inch round.
Transfer the dough to a parchment-lined rimmed baking sheet.
In a large bowl toss all the ingredients for the filling together
Place apples in center of the dough.
Level the fruit in an even layer and leave a 2-inch border all around.
Fold the edge of the dough up and over the fruit.
Bake for about 20-25 minutes, until the crust is golden and the apples are bubbling.
Let cool for 20 minutes before serving.
Caramel Sauce Ingredients
1/2 cup sugar
1/4 cup water
1/3 cup heavy cream slightly warm (easiest to do in microwave container for 15-20 seconds, microwaves vary)
1 teaspoon vanilla extract
2 Tablespoons soft unsalted butter
1/4 teaspoon of sea salt
Caramel Sauce Instructions:
*Tip be very careful working with caramel because it is like lava. Just be aware of the heat.
Cook sugar and water on medium heat, stirring only once or twice, until the liquid is a dark caramel color. When it is a dark caramel color immediately shut of the heat. Carefully add cream—it will sputter which is why it is best — and using a whisk stir in. Next, add the butter and simmer for 1 minute. Remove from heat and drizzle over crostata.
