1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3-5 tablespoons ice water
1 lemon, zest finely grated
save 1/4 tsp for filling
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 8-10 tablespoons unsalted butter, chilled, cut into 1/2-inch pieces
• 3-4 tablespoons ice water
Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, 30 min-1 hour.
Position the rack in the center of the oven and preheat the oven to 425 degrees F. Roll out the dough to a 12-14-inch round. Transfer the dough to a heavy baking sheet lined with parchment paper or silpat.
• 8-9 tasty apples
• 3-4 tbsp flour
• 3-4 tbsp granulated or superfine sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 4 tablespoons (1/2 stick) cold unsalted butter, diced
For the filling, peel (opt), core, and cut the apples into half moons. Combine the flour, sugar, salt and cinnamon in a bowl add apples and toss gently. Mound in the center of dough round. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.