October Recipes

Mini Apple Crostata

Mini Apple Crostata on a pink background
Hands On:
30 minutes
Total Time:
60 minutes
Serves:
2

Ingredients

    Pastry

    • ½ cup Hy-Vee all-purpose flour, plus additional for dusting
    • ¼ tsp Hy-Vee salt
    • 3 tbsp Hy-Vee unsalted butter, cold, chopped
    • 1 to 3 tablespoons ice cold water

    Filling

    • 1 medium Granny Smith apple, cored
    • 1 medium Gala apple, cored
    • 2 tbsp Hy-Vee unsalted butter, divided
    • 2 tbsp packed Hy-Vee brown sugar
    • 1 tbsp Hy-Vee all-purpose flour
    • ½ tsp fresh lemon juice
    • ¼ tsp apple pie spice
    • 1 Hy-Vee large egg white
    • 1 tsp water
    • Turbinado cane sugar, for garnish

    Glaze (Optional)

    • ¼ cup Hy-Vee powdered sugar
    • ½ tsp to 1 teaspoon fresh lemon juice or water
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    Preparation

    1
    For pastry, whisk together ½ cup flour and salt in a small bowl. Cut in cold butter by using a fork until coarse crumbs form. Drizzle with 1 tablespoon ice water; stir with fork. Add additional water, 1 tsp. at a time, just until dough holds together. Wrap in plastic wrap. Refrigerate while preparing filling.
    2
    For filling, cut cored apples in half lengthwise. Cut 8 thin slices of Granny Smith apple and 8 thin slices of Gala apple; set slices aside. Peel remaining apples and chop into ½-inch pieces.
    3
    Melt 1 tablespoon butter in medium skillet over medium heat. Add sliced apples. Cook for 2 to 3 minutes or until slightly softened. Remove from skillet.
    4
    Melt remaining 1 tablespoon butter in same skillet over medium heat. Add chopped apples. Cook for 4 to 5 minutes or until softened. Transfer to medium bowl. Stir in brown sugar, flour, lemon juice, and apple pie spice until evenly coated.
    5
    Preheat oven to 400°. Line a rimmed baking pan with parchment paper; set aside. Roll out pastry dough into an 8-inch round on a lightly floured surface. Transfer to prepared baking pan. Spoon chopped apple mixture onto center of pastry to within 1½-inch of edge. Arrange sliced apples in a spiral pattern over top of chopped apple. Fold edge of pastry up and over to partially cover filling, pleating as necessary; leave center open.
    6
    Beat together egg white and water with fork; brush over crust. Sprinkle crostata with turbinado sugar, if desired. Bake for 25 to 30 minutes or until crust is golden brown. Cool in baking pan on wire rack.
    7
    For glaze, if desired, stir together powdered sugar and lemon juice in small bowl until smooth. Drizzle over crostata.

    Nutrition Facts

    Serves: 2
    Amount Per Serving
    Calories:540
    % Daily Value*
    Total Fat: 30g 38%
    Saturated Fat: 18g
    Trans Fat: 1g
    Cholesterol: 75mg 25%
    Sodium: 330mg 14%
    Total Carbohydrate: 66g 24%
    Dietary Fiber: 5g 18%
    Sugars: 33g 66%
    Protein: 6g 12%

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