by pulcetta
Photo by pulcetta
pulcetta's Notes:
Expand1/3 cup superfine sugar (or 1/2 cup powdered sugar) Ask a question about this ingredient
1/2 cup unbleached all-purpose (regular) flour Ask a question about this ingredient
1/2 cup whole-wheat pastry flour Ask a question about this ingredient
1/4 cup almond meal Ask a question about this ingredient
1/4 cup whole-grain barley flour or AP flour Ask a question about this ingredient
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces Ask a question about this ingredient
1 large egg, lightly beaten Ask a question about this ingredient
1/4 teaspoon vanilla extract Ask a question about this ingredient
1/2 cup [homemade] low-sugar apple butter Ask a question about this ingredient
2 or 3 Stayman-Winesap apples (or other kind), thinly sliced using a mandoline Ask a question about this ingredient
1/2 cup freshly grated [homemade] Cheshire cheese or Cheddar cheese Ask a question about this ingredient
Put sugar, flour, and salt in the bowl of the food processor and pulse a few times to mix.
Ask a question about this stepAdd butter and pulse a few times until the mixture has the consistency of coarse meal.
Ask a question about this stepEmpty food processor's bowl onto your work surface.
Ask a question about this stepMake a well in the center of the mounded flour and butter mixture and pour the beaten egg and vanilla extract into it.
Ask a question about this stepUse a fork to incorporate the liquid into the solid ingredients then use your fingertips.
Ask a question about this stepKnead lightly just until the dough comes together into a ball.
Ask a question about this stepShape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
Ask a question about this stepWhen ready to make the crostata, heat the oven to 350ºF [180ºC]
Ask a question about this stepTo help roll the pasta frolla, keep it on top of the plastic wrap that you had it wrapped in. This can also help when transferring the dough to your tart pan. You can also use parchment paper or you can roll the dough directly on a work surface.
Ask a question about this stepIf the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 90 degrees and repeat; when it softens, start rolling.
Ask a question about this stepRoll the dough into a circle about 1/8th inch (3 mm) thick.
Ask a question about this stepIf you used the plastic wrap or parchment paper as rolling surface, flip dough over a 9 or 9.5-inch [23-24 cm] fluted round tart pan with removable bottom, about 1 inch [2.5 cm] high, centering it. Delicately press it all around so the corners are well covered. Peel away the plastic wrap.
Ask a question about this stepTrim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.
Ask a question about this stepPrick the bottom of the dough with a fork in several places.
Ask a question about this stepDistribute apple butter evenly over the pasta frolla.
Ask a question about this stepMake a layer of apples over the apple butter.
Ask a question about this stepDistribute cheese evenly over apples.
Ask a question about this stepMake a layer of apples over the cheese.
Ask a question about this stepPut the tart in the oven and bake for 35 minutes.
Ask a question about this stepAfter 35 minutes, check the tart, and continue baking (checking frequently) until the tart is of a nice golden hue (45 minutes or so, depending on the oven).
Ask a question about this stepWhen done, remove the tart from the oven and let cool slightly on a rack. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring.
Ask a question about this step
Rick Field is the founder of the pickle company Rick's Picks.
