How to make rustic italian apple crostata

Preheat, 450•

Cut together the crust

Or use food processor for crust: 1 1/2 sticks cold butter, 1 1/2c flour, 4TB sugar, and about 5 TB water.

Pulse all the DRY ingredients first until it looks crumbly and grainy

Start adding little by little, the water until dough starts coming together. Be careful not to add too much water

Lay down 2 pieces of plastic wrap (over lap the two pieces)

Make a disc with the dough and flour the surface as well as dough

Take two more, over lapped plastic wrap, and place over disc. Roll out dough to a circle

Remove top layer of wrap and take the bottom layer; flip up and over your arm to transfer dough to baking sheet

Lay across a large cookie sheet or pizza pan, lined with parchment paper.

It's ok if it isn't perfectly round or perfectly in the middle. You will fold over all the edges soon

I used mixed apples for the filling but use whatever is handiest.

Cut thin sliced apples and place in single layers leaving enough of the edge so as to fold over in next step

Start folding over and work your way around the circle

Finire! And ready to top with..

Mixture of 4Tb cold butter, 1/4 c brown sugar, 1/4 cup flour and a dash of cinnamon.

Pulse until it resembles a thick crumb. Then pile all over crostada

Bake on the bottom rack, for about 25 minutes but I start checking at around 20

Ps, if you don't have parchment paper, use a silpat

What's yummy in Italian?