Friday, October 12, 2012

Caramel Apple Crostada

Print
Apples are everywhere these days and I can't help but jump on the apple baking train. It's been a long time since I've really ate a solid piece of {GF}pie, or any typical baked treat making their debut this fall. But that is all going to change. How? With this pretty amazing GF dough recipe, which I used to make a Caramel Apple Crostada. A wonderful blend of gluten free flours, sugar, butter, shortening and water come together for a buttery, flaky crust filled with fresh apple slices seasoned with cinnamon sugar. To put the dessert over the top, a drizzle of caramel and scoop of vanilla ice cream does the trick...

Crostada or galette? I guess it all depends on who you ask. The recipe notes this is a galette, but since I served up an Italian inspired dinner for The Baron, this dessert is considered a crostada to fit my theme. This crostada had a really good texture and even The Baron was pleased. I think I've made him a GF fan when it comes to baked goods since he hasn't been able to tell a difference between GF items I've made and non-GF items. We especially liked topping a slice with a drizzle of caramel with a scoop of ice cream. This recipe is like a lazy pie with all the flavor of a traditional pie without all the time and effort!

Caramel Apple Crostada
dough recipe from Serious Eats
4 ounces (about 1 cup) white rice flour
1.25 ounces (about 1/4 cup) sweet rice flour
1 ounce (about 1/4 cup) tapioca starch
2 tablespoons granulated sugar
3/4 teaspoon salt
4 ounces (1 stick) butter, chilled and cut into six pieces
3 tablespoons vegetable shortening, chilled
2 ounces (1/4 cup) ice water

For the Crust: In the bowl of a food processor, combine white rice flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine. Add butter and shortening. Pulse to combine until no large pieces of butter or shortening remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses.

Add water and run food processor just until mixture comes together in a ball, about 5 seconds.

Turn dough out onto a lightly white rice floured counter. Pat into a round and wrap tightly in plastic wrap. Chill two hours or overnight.


Filling:
3 large apples {I used McIntosh}
1/2 teaspoon ground cinnamon
3 tablespoons granulated sugar
juice of 1/2 lemon
pinch of freshly grated nutmeg

Just before assembling the crostada, combine the ingredients in a large bowl, tossing the apple slices lightly to season.


To Assemble the Crostada: Adjust oven rack to middle position and preheat oven to 425°F.

Remove dough from refrigerator. Allow it to sit on the counter for 10 minutes.

Place dough onto an 16.5 x12.5-inch piece of parchment. Generously white rice flour top of dough. Roll dough into a 12-inch circle. Slide parchment and dough onto a rimmed baking sheet.

Pile filling into center of crust, leaving a 3-inch border around filling. Fold dough border over apple filling; dough will pleat as you do this. The dough will not cover the filling completely; the center remains uncovered.

Bake for 15 minutes. Reduce oven temperature to 350 degrees F. Bake for an additional 20 minutes or until crust is golden brown. Remove pan from oven. Allow crostada to cool on the pan before transferring to a serving plate.

2 comments: