Apple Crostata With Hazelnut Topping
3 Pippin Apples
2 1/3 cups all-purpose flour
14 tablespoons butter, softened plus extra
Generous 1/2 cup of granulated sugar
2/3 cup of shelled, toasted hazelnuts
15 stale cookies
3 egg yolks
Lemon zest
Brown sugar
Salt
2 1/3 cups all-purpose flour
14 tablespoons butter, softened plus extra
Generous 1/2 cup of granulated sugar
2/3 cup of shelled, toasted hazelnuts
15 stale cookies
3 egg yolks
Lemon zest
Brown sugar
Salt
Directions:
Mix the flour with the softened butter and a pinch of salt. Grind the hazelnuts into a meal and add 3/4 cup to the dough. Then add the granulated sugar and egg yolks and knead into a smooth ball. Let it rest, covered, in the refrigerator for at least 1 hour (this is the shortcrust pastry).
Mix the flour with the softened butter and a pinch of salt. Grind the hazelnuts into a meal and add 3/4 cup to the dough. Then add the granulated sugar and egg yolks and knead into a smooth ball. Let it rest, covered, in the refrigerator for at least 1 hour (this is the shortcrust pastry).
Set aside 1/4 of the dough and roll out the rest to about 2 inches thick, then line the bottom and sides
of a buttered 10-inch Springform pan.
Trim the edges to about 1/2 inch below the top. Peel and core the apples, cut them into small pieces and place them in a bowl, flavor them with a little grated lemon zest and mix in 2 tablespoons cane sugar. Sprinkle the bottom with the remaining hazelnuts mixed with the crumbled cookies. Then fill with the apples and cover the surface with the pastry you set aside, crumbled or grated with the large holes of a grater (this is the crumble).
Bake the crostata at 350°F for about 30 minutes in a static oven, then for another 15 minutes in a circulating oven. Remove from the oven and allow to cool before removing the sides.
For a super refreshing, delicious snack, serve it with hot chocolate and whipped cream.
of a buttered 10-inch Springform pan.
Trim the edges to about 1/2 inch below the top. Peel and core the apples, cut them into small pieces and place them in a bowl, flavor them with a little grated lemon zest and mix in 2 tablespoons cane sugar. Sprinkle the bottom with the remaining hazelnuts mixed with the crumbled cookies. Then fill with the apples and cover the surface with the pastry you set aside, crumbled or grated with the large holes of a grater (this is the crumble).
Bake the crostata at 350°F for about 30 minutes in a static oven, then for another 15 minutes in a circulating oven. Remove from the oven and allow to cool before removing the sides.
For a super refreshing, delicious snack, serve it with hot chocolate and whipped cream.
2Trim the edges to about 1/2 inch below the top. Peel and core the apples, cut them into small pieces and place them in a bowl, flavor them with a little grated lemon zest and mix in 2 tablespoons cane sugar. Sprinkle the bottom with the remaining hazelnuts mixed with the crumbled cookies. Then fill with the apples and cover the surface with the pastry you set aside, crumbled or grated with the large holes of a grater (this is the crumble).
3Bake the crostata at 350°F for about 30 minutes in a static oven, then for another 15 minutes in a circulating oven. Remove from the oven and allow to cool before removing the sides. For a super refreshing, delicious snack, serve it with hot chocolate and whipped cream.
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