Saturday, November 27, 2010

Whole Wheat Crostata

MaMa's getting fancy again with her Daring Baker's Challenge for the month of November...a whole wheat Crosata filled with apples. She says it would make a perfect dessert for a holiday get together.

Ingredients for Whole Wheat Crosata:

1/2 c sugar
1c Josephs Grainery Soft White Whole Wheat Flour
3/4 c all-purpose flour
a pinch of salt
1 stick butter, cold & cut into small pieces
grated zest of half a lemon
1 large egg and 1 large egg yolk, lightly beaten in a small bowl
1 Tbsp lemon juice

Ingredients for filling:

3 large graanny smith apples, finely chopped
1/4 c sugar
1 tsp cinnamon
3 Tbsp butter, melted

Directions: Whisk together sugar, flour and salt in a bowl. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs.

Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use). Add the lemon zest to your flour/butter/egg mixture. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
Knead lightly just until the dough comes together into a ball. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours.

Roll dough out to 1/8 inch. Cut in circle approximately 1/2 larger in diameter than size of dish/pan. With extra dough, cut shapes for the top. Place into a tart or spring form cake pan and fill with fruit mixture.

Brush crust with left over eggs.

Bake at 350 for 30 min, check and continue to bake until golden brown.

I guarantee that your mouth will start to water while it's baking in the oven! Our home smelled devine.


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