1 1/2 sticks cold unsalted butter, cut into small pieces
1/2 cup ice water
1/2 cup plus 2 tablespoons flour
1/4 cup walnuts, finely chopped
1/4 cup sugar
2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon cinnamon
7 tablespoons unsalted butter
1 cup maple syrup
1 vanilla bean, split and scraped
5 granny smith apples, peeled, cored and sliced 1/2 inch thick
1 egg, beaten with 1 tablespoon water
Vanilla ice cream
Instructions
MAKE THE PASTRY- In a food processor, pulse the flour, sugar and
salt. Add the butter and pulse until it's the size of small peas. Add
the water and pulse just until a dough forms. Turn out onto a work
surface and gather the crumbs together. Shape into a disk, wrap in
plastic and refrigerate for 1 hour.
MAKE THE FILLING AND STREUSEL- In a medium bowl, mix the flour
with the walnuts, granulated and brown sugars, 1/4 teaspoon of the
salt and the cinnamon. In a small skillet, cook 5 tablespoons of the
butter over moderately high heat until golden brown, 2 minutes.
Pour the butter over the walnut mixture and toss gently until
crumbly. Refrigerate the streusel.
Preheat the oven to 375°. In a large skillet, bring the 1 cup of maple
syrup to a simmer with the vanilla bean and seeds. Cook over
moderately high heat for 3 minutes. Whisk in the remaining 2
tablespoons of butter and 1/4 teaspoon of salt. Add half of the
apples to the skillet and cook until beginning to soften, 6 minutes.
Using a slotted spoon, transfer the apples to a platter. Repeat with
the remaining apples; let cool. Discard the vanilla bean and scrape
the pan juices into a bowl.
On a lightly floured work surface, roll out the pastry to a 15-inch
round, about 1/8 inch thick. Transfer to a baking sheet and
refrigerate for 15 minutes. Brush the egg wash in a 2-inch band
around the edge of the dough. Spread the apples on the pastry; add
any pan juices to the bowl. Fold the border up over them, leaving
the center exposed. Sprinkle the streusel topping over the apples in
the center and brush the pastry with the egg wash. Bake the
crostada for 50 minutes, or until golden brown. Let cool slightly,
then serve with vanilla ice cream drizzled with the reserved pan
juices and maple syrup.
Originally Submitted
2/1/2015
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