Brown Butter Apple Crostata With Apple Cider Caramel Sauce Recipes

APPLE CROSTATA WITH CARAMEL SAUCE

Steps:

• Heat oven to 400°F. In medium bowl, mix 1 cup flour and the salt. Cut in shortening and butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle oil and buttermilk, 1 tablespoon at a time) sprinkle over flour mixture, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
• Gather dough into a ball; shape into flattened 5-inch round on lightly floured ungreased large cookie sheet. With floured rolling pin, roll pastry into 12-inch round.
• In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
• Bake 42 to 47 minutes or until crust is golden brown and apples are fork tender. (If apples begin to brown to quickly, coverthe apples loosely with aluminum foil.) Cut into wedges. Serve warm drizzled with caramel topping.

APPLE CROSTATA

Steps:

• Mix the flour, sugar and salt in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
• Position the rack in the center of the oven and preheat the oven to 400 degrees F.
• Combine the apples, 1/4 cup of the sugar and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
• Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough and parchment paper to a large heavy baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
• Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the parchment. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

ROASTED GRAPE BROWN BUTTER CROSTATA WITH CARAMEL SAUCE, MASCARPONE AND VIN SANTO

Steps:

• For the dough: To the bowl of a food processor, add the butter, flour, granulated sugar, salt and lemon zest. Pulse until it resembles coarse sand. Add the egg yolk and a tablespoon of water. Pulse until the mixture forms a crumbly dough, but holds its shape when pinched. (If too crumbly, add a little bit more water.)
• Turn the dough out onto a clean work surface. Knead very lightly until the dough comes together. Pat into a disc, then roll into a 1/4-inch-thick circle, turning the dough regularly and flouring as needed to ensure it doesn't stick.
• Spray six 4-inch ring molds with the nonstick spray. Cut out 4 dough rounds slightly larger than 4 inches, then transfer a piece of dough to the center of each ring mold, bringing it up the edges to make a rustic tart crust. Slide a spatula underneath to transfer to a half-sheet tray lined with parchment paper. Place in the fridge to chill for 30 minutes.
• For the filling: Preheat the oven to 350 degrees F.
• Brown the butter in a medium skillet over medium-high heat, cooking until it is light brown in color and smells nutty. Transfer the browned butter to the bowl of a stand mixer fitted with a paddle attachment. Add the granulated sugar and vanilla extract. Turn on the mixer and gradually add the flour. Add 3 eggs, one at a time. Scrape down the sides and mix to combine.
• Remove the dough from the fridge. Fill the tarts evenly with the filling and top with the grapes. Make an egg wash by beating the remaining egg in a bowl with a bit of water and brush the crusts. Sprinkle with the turbinado sugar. Transfer to the oven and bake for 20 minutes.
• To finish: Add the vin santo and lemon juice to a medium saute pan. Turn on the heat to medium-low and reduce until thick and caramel-like, 5 to 6 minutes. Carefully add the heavy cream and swirl the pan to incorporate. Allow the mixture to come back to a boil, then lower the heat add the butter one pat at a time.
• Spoon the mascarpone into quenelles (little oblong dollops) and place on a sheet tray lined with parchment. Place in the fridge to chill for 10 to 15 minutes.
• To plate: Spoon a bit of vin santo caramel on the bottom of a plate and dot with the vin cotto. Place the crostata down and top with a mascarpone quenelle. Garnish with thyme leaves and powdered sugar. Repeat to make 5 more servings.

CHERRY BROWN BUTTER CROSTATA WITH VANILLA ICE CREAM AND CARAMEL SAUCE

Steps:

• For the ice cream: In a medium saucepan, combine the cream, 1/2 cup of the granulated sugar, and vanilla bean. Bring just to a simmer, stirring occasionally, then remove from the heat.
• In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency.
• Strain a third of the cream mixture into the egg mixture, whisk to combine, and then immediately whisk the egg mixture back into the saucepan with the cream. Chill in an ice bath and place in the freezer for 30 minutes.
• Churn in an ice cream machine according to the manufacturer's instructions.
• For the crust: Combine the butter, flour and salt in a food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in 2 tablespoons of the ice water, and pulse until the mixture forms a rough ball, adding the remaining 2 tablespoons ice water if needed. Remove the dough from the food processor and form into a disk. Wrap in plastic and refrigerate for at least 1 hour.
• For the filling: Melt the butter in a small saucepan and cook it until it starts to brown and begins to smell like hazelnuts. Transfer to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat on medium speed.
• Gradually add the flour. Once the flour has combined, add the eggs, one at a time. Beat in the vanilla bean seeds.
• To assemble: Preheat the oven to 350 degrees F.
• Dust a clean work surface with flour. Roll out the dough to a 1/8-inch thickness, and cut into 4 rounds. Lay the rounds in four 4-inch ring molds, leaving lots of overhang on the sides. Schmear the filling into the bottom of the ring molds, and top with the cherries. Fold the overhanging dough over the cherries. Brush the dough with the egg wash. Bake until golden brown and crispy on top, 45 to 50 minutes.
• For the caramel: In a small saucepan, combine the sugar, lemon juice and 2 tablespoons water. Bring the pan to medium-high heat; while doing so, be careful not to swish the pan around--it could cause the sugar to recrystallize. As the sugar mixture boils, the water will eventually evaporate and the sugar will begin to turn brown, or "caramelize." Pay close attention! Things can take a terrible turn for the worse here, and there will be no recovery. As the sugar turns gold, followed by light brown, and then a pale shade of darker brown, remove it from the heat and add the heavy cream. Be careful when you do this--it will bubble up like crazy, and getting it on you could cause a severe burn! Be sure to have a saucepan large enough to accommodate the bubbling up. Whisk until things settle down, then add the butter, 2 pats at a time, whisking until completely incorporated before adding more butter.
• Spread some of the caramel onto four serving plates. Unmold the crostatas and set them on top of the caramel. Top with a scoop of ice cream.

APPLE CROSTATA WITH CARAMEL SAUCE

Steps:

• Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
• Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
• Gather dough into a ball; shape into flattened 5-inch round.
• Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
• Roll pastry into 12-inch circle on lightly floured surface.
• Place on ungreased large cookie sheet.
• Heat oven to 400ºF.
• Mix 1/2 cup sugar and the flour in large bowl.
• Stir in apples.
• Mound apple mixture on center of dough circle to within 2 inches of edge.
• Fold edge of dough over apple mixture; crimp edge of dough slightly.
• Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
• Bake 27 to 32 minutes or until crust is golden brown.
• Cut into wedges.
• Serve warm drizzled with caramel topping.

APPLE CROSTATA WITH CARAMEL SAUCE

Steps:

• Heat oven to 400ºF.
• Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
• Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
• Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
• Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
• Bake 27 to 32 minutes or until crust is golden brown.
• Cut into wedges. Serve warm drizzled with caramel topping.