![]() If you do want to perfect your apple pie skills, we have an article for that, plus even more apple pie recipes for you to try next. Baked in a snappy pate sucrée short crust, this French Apple Rose Tart is made of thin apple slices nestled in an almond frangipane filling. It has all of your favorite flavors of apple pie, but is way easier to make-no need to flute or fuss around with the look of the pie crust. The filling options are almost endless for crostatas, but during the fall season you should look no further than this apple crostata. Crostata is Italian, and galette is French, but they are both a rustic, free-form desserts with crust folded up around a filling. You may be wondering: how is this different from a galette? The answer: crostatas and galettes are basically the same thing. No two crostatas look the same, and that’s part of their charm. The pastry is folded about an inch over the sides, brushed with an egg wash or water and baked. Remove core from apples and using a mandoline slicer or food processor with a slicer attachment, slice apples as paper-thin as possible. Bonus points if it's as beautiful as this one. On a lightly floured surface, roll out one disk of dough 1/8 inch. ![]() Preheat oven to 400F, with a rack in bottom third. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. The word crostata is Italian and describes a rustic, free-form dessert that typically consists of a layer of buttery dough filled with sweet fruit (and sometimes vegetables-crostatas can be savory, too). 1 Review An apple (tart) a day keeps the doctor away. Transfer liquid to a small saucepan return apples to bowl.
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