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Apple Crostata

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Apple Crostata
8 servings

Galette/Crostata Dough

3 Apples, enough for 1 tart
4 Tb apricot preserves
¼ cup sugar for sprinkling
1 egg (for egg wash)

On a lightly floured board, roll dough into a 12-inch round about ⅛ inch thick. Transfer the dough to a parchment-lined cookie sheet. Spread the apricot preserves in a thin layer in the center of the circle of dough, leaving a 2-inch border all around. Peel and core the apples. Cut each apple into chunks. Toss with sugar. Pile the apples on top of the apricot preserves, leaving the 2-inch border bare. Fold the edge of the dough up onto the fruit, pleating it attractively and pressing lightly as you go. Top with optional crumbled topping (see recipe to follow). Brush crust with egg wash, and Bake at 450º for 18 to 25 minutes — until the crust is golden and cooked on the bottom. Let cool at least 20 minutes. The tart is best eaten the day that it is baked.

Calories     253.2
Fat        11.7 g
Sodium      77.8 mg
Carbohydrate 36.1 g
Fiber    1.9 g
Sugars        19.5 g
Protein       1.9 g

Galette (Crostata) Dough

¼ pound unsalted butter,
chilled and cut into 1-inch chunks
1 cup all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
2 tablespoons ice water
(Makes 1 tart dough)

Place flour and butter in a food processor and process until mixture is in little pieces. Turn butter and flour mixture into a large bowl and add the sugar and salt. Toss to combine.   Drizzle the ice water over the flour mixture.  Using your hands (or a fork), fluff the mixture until it begins to clump. If, when you squeeze some of the mixture it holds together, the dough is finished. Turn the clumps of dough onto a piece of plastic wrap and press it into a thick disk. Chill for 1 hour.

Nutritional Information Crust Only 8 Servings

Calories          170.7
Fat 11.7 g
Sodium 74.6 mg
Carbohydrate        15.1 g
Fiber       0.4 g
Protein   1.7 g

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