Italian Recipes - Crostata

Ingredients       

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 1/2 teaspoons baking powder

• 1/3 cup butter

• 1 egg

• 1/3 cup milk

• 1 teaspoon vanilla

• 4 cups peeled, thinly sliced cooking apples (such as Jonathan)

• 2/3 cup apricot or peach preserves

• 1/2 cup snipped dried Calimyrna (light) figs

• Milk

• Coarse sugar

• Whipped cream (optional)

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Method:

1. Preheat oven to 375°F. In a large bowl stir together flour, the 1/3 cup sugar, and the baking powder. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.

2. In a small bowl beat egg with a fork; stir in the 1/3 cup milk and the vanilla. Add egg mixture to flour mixture; mix well. Shape dough into a ball.

3. On a lightly floured surface, gently knead dough for 10 to 12 strokes or until smooth. Remove one-third of the dough; cover and set aside. Pat remaining dough onto the bottom and up the side of a 10-or 11-inch tart pan with removable bottom (use floured hands, if necessary). Line crust with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until lightly browned.

4. In another large bowl toss together apple slices, preserves, and figs. Spoon into the crust-lined pan. On a lightly floured surface, roll reserved dough into a 10-to 11-inch circle. Cut into 12 wedges.

5. Twist each wedge twice at the narrow end; arrange on apple mixture with the wide ends toward the edge. Brush dough with milk. Sprinkle with coarse sugar.

6. Bake, uncovered, for 40 to 45 minutes or until fruit is tender. If necessary to prevent over browning, cover loosely with foil for the last 5 to 10 minutes of baking. Cool in tart pan on a wire rack for 45 minutes.

7. Remove side of tart pan before serving. Serve warm. If desired, serve with whipped cream.