Pink Lady Apple Crostata
Ground coriander adds a surprising touch to this rustic tart.
One 8-inch crostata
- 1/2 cup all-purpose flour
- 2 1/4 teaspoons sugar
- Pinch of salt
- 4 tablespoons (1/2 stick) cold butter, cut into 1-inch pieces
- 1 egg yolk
- 3 (about 1 1/2 pounds) pink lady apples, cored and thinly sliced
- 1 tablespoon brown sugar
- 1 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- 1 whole egg, lightly beaten
- 1 1/2 teaspoons turbinado sugar
Mix together the flour, sugar, and salt in a medium bowl. Add the cold butter. Using your fingers, combine the butter with the flour, breaking it into pea-sized pieces. Add the egg yolk and mix just until the dough comes together to form a ball. Wrap the dough tightly in plastic and chill for 1 hour.
Preheat the oven to 375ºF.
Combine the apple slices with the brown sugar, coriander, and cinnamon. Toss to coat.
On a lightly floured surface, roll the dough into an 1/8-inch-thick circle. Place on a parchment paper–lined baking tray. Arrange the apple slices on top of the dough, leaving a 1 1/2-inch border. Fold the border over the apples. Brush the dough with the beaten egg and sprinkle with turbinado sugar.
Bake the crostata until the apples are tender and the crust is golden brown, about 20 to 25 minutes. Serve warm.