Apple Crostata with Crystallized Ginger

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Apple Crostata with Crystallized Ginger

Bon Appétit, January 2003


Crust 1 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon (scant) salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water Filling
1 1/2 pounds medium-size
Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices (about 5 1/2 cups)
5 tablespoons sugar
2 tablespoons (packed) minced crystallized ginger
2 teaspoons fresh lemon juice
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (about) whole milk
1/3 cup apricot preserves, warmed Vanilla ice cream or sweetened whipped cream

Nutrition Facts

per serving of Makes 8 servings.


Step 1Preheat oven to 350°F.
Butter and flour 13x9x2-inch metal baking pan.
Using electric mixer, beat sugar, butter, eggs, and vanilla extract in large bowl until smooth.
Add flour, cinnamon, baking soda, baking powder, and salt and beat just until blended.
Stir in apples, then walnuts.
Transfer batter to prepared pan.
Bake cake until top browns and tester inserted into center comes out clean, about 55 minutes.
Cool in pan.
Cut cake into squares and serve with warm caramel sauce.

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