Apple Crostata with Caramel Sauce Prep Time: 20 min Total Time: 1 hour 25 min Makes: 8 servings
Crust 1 1/4 cups Gold Medal® all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 1/2 cup firm butter or margarine, cut into 1/2-inch pieces 3 tablespoons cold water 1/4 teaspoon vanilla Filling and Topping 1/2 cup sugar 3 tablespoons Gold Medal® all-purpose flour 4 cups chopped peeled apples (4 medium) 1 tablespoon sugar 1/2 teaspoon ground cinnamon 1 cup caramel topping 1.In medium bowl, mix 1 1/4 cups flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. In small bowl, mix water and vanilla; 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). 2.Gather dough into a ball; shape into flattened 5-inch round on lightly floured surface. Wrap in plastic wrap; refrigerate about 30 minutes or until firm. 3.Heat oven to 400°F. With floured rolling pin, roll pastry into 12-inch round. Place on ungreased large cookie sheet. 4.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. 5.Bake 27 to 32 minutes or until crust is golden brown. Cut into wedges. Serve warm drizzled with caramel topping. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
