After the Easter egg bread fiasco, I still wanted to make a dessert for Gene's and my Easter dinner so I decided to make something so easy, so uncomplicated that surely I couldn't screw it up. At least that's what I kept praying.
This apple crostata fit the bill perfectly. Simple and quick, it was the perfect ending for the richness of our roasted duck. You can use a sprinkling of cinnamon, cardamon, or allspice if you like, but as I've said a few times here on the blog my personal preference for fruit desserts is to keep the spicing simple so the clear flavor of the fruit shines through. This recipe only contains three ingredients besides the apple and the pie crust: lemon juice, butter, and sugar. It doesn't get much more simple than that.
Glenna's Apple Crostada
Recipe by Glenna Anderson Muse
1 pie crust, home made or commerically prepared
1 Tbsp lemon juice
2 Tbsp butter
3 Tbsp sugar
1. Lay the pie crust out on a baking sheet covered with parchment paper. (I also gave the parchment paper a quick spray with cooking spray but only out of paranoia. I don't think it's necessary with the fat from the crust.)
2. Peel, halve, and core the apple. Slice as thinly and as uniformly as possible. Arrange the apple slices in whatever design you would like, overlapping half or more of each slice with the next slice, leaving at least 1" edge all around. I chose to lay slices down through the middle and then on each side to create a rough circle.
3. Melt the butter and lemon juice together. With a pastry brush, brush over the apple slices until all the mixture is gone and all the showing apple is covered. Sprinkle evenly with sugar. Fold edges up and over the edge of the apple slices to hold in juices. Can be as simple as folding in two opposite sides and then the other two sides and then making sure the corners are folded or fold a small section at a time overlapping each as I've done. If using 1 apple the fold over will be 2" or more and the tart thin, with 2 apples the fold over with be less than 1" and the slices will need to overlap more and the tart will be thicker.
4. Optional: beat and egg and brush over crust to make it glossy.
5. Bake at 350 degrees for 30-40 min (if using 1 apple) or 45-50 min (if using 2 apples) or until nicely browned and apple juices are bubbling and thickened.
Serves 3-4 (1 apple) or 6 (2 apples)
Nutrition for 1/6 of tart using 2 apples: Calories: 253; Protein: 1; Carbs: 33; Fat 14; Fiber: 1; Weight Watchers: 7pts.