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Apple Crostata with Almond Cream

Here’s a great recipe I made for company the other day. Really easy and pretty! Image

You will need:

1 Package: Puff Pastry *Preferably all butter puff pastry. I had some leftover in the freezer that I made. Email me if you would like my quick recipe!*

3 Apples (any kind), peeled, cored & slicedImage

1/2 teaspoon: Vanilla Paste/Extract

1/2 teaspoon: Ground Ginger

1/3 Cup: Sugar

1/2 a lemon, juiced

1 Recipe of Almond Cream (below):

1/2 Cup: Almond Flour

1/4 Cup: Unsalted Butter, soft

1/4 Cup: Sugar

1 Large Egg

2 teaspoons: All Purpose Flour

1/2 teaspoon: Vanilla Extract

1) In a mixer, cream the butter and sugar until soft and light. Add in the almond flour until incorporated. Make sure to scrape down the bowl.

2) Beat in the egg, flour and vanilla. Keep in the refrigerator until ready to use.

For the apples:

1) Peel and slice the apples and put into a bowl. Combine with the vanilla, ground ginger, sugar and lemon juice. Set aside.

To assemble:

1) Roll out the puff pastry on a floured, clean surface into a circle about 12 inches in diameter and 1/4 inch in thickness. Transfer to a sheet pan covered with non-stick paper.

2) Take out the almond cream and spread it on the puff pastry using a small spatula, leaving a 3 inch border uncovered. Place the apples on top however you like along with the juices.Image

Image
I like to fan them out pretty, but you don’t have to.

 

3) Now, fold over the uncovered dough over the fruit, pressing each fold onto each other. The center of the crostata will be exposed showing off the apples. I like to brush a little egg wash on the edges of the dough and sprinkle some coarse sugar on top, this is optional though.  Image

4) Place the crostata in the refrigerator for up to 40 minutes. You can also make it up to a day in advance. Just leave it unbaked and covered in the refrigerator.Image

5) Preheat the oven to 400 degrees F. Bake for 30-35 minutes until the edges are golden brown. Let it cool and serve warm or at room temperature. 

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