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Sweet Apple Crostata

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For the crust:

  • 1-3/4 cups all-purpose flour (plus extra for rolling)
  • ½ tsp. kosher salt
  • 1 stick (1/2 cup cold unsalted butter, cut into small pieces)
  • 4 - 6 Tbsp. ice water3/4 cup TouVelle cheese (shredded)
  • 1 large egg (lightly beaten (egg wash))
  • 2 tablespoons sanding sugar (for sprinkling)

For the filling:

  • 2 large apples (peeled, cored, and sliced into 1/4-inch wedges)
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh lemon juice1/4 teaspoon ground cinnamon
  • 4 tablespoons strawberry preserves


  • In a large bowl, mix together flour and salt. Then add in the cold, cut butter and cheese.
  • Using a pastry blender, mix together until the mixture resembles coarse crumbles.
  • Slowly add one tablespoon of ice water at a time, mixing the dough together with your hands until it forms into a ball.
  • Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In the meantime, in a large bowl, toss together the apples, sugar, flour, lemon juice, and cinnamon. Set aside.
  • Next, preheat your oven to 375 degrees F. Remove your dough from the refrigerator and, on a lightly floured surface, roll out to a 13-inch round circle. The dough should be about 1/8-inch thick. Transfer the dough to a parchment-lined baking sheet.
  • Spread out apple filling over the dough, leaving about a 1-1/2-inch board.
  • Brush the apples with strawberry preserves.
  • Fold edges in to form a crust; brush with egg wash, then sprinkle with sanding sugar.
  • Bake crostata until the apples are tender and the crust is golden, or about 1 hour.
  • Allow to cool before serving. Top with vanilla ice cream for epic deliciousness.
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