Caramel Apple Crostata

Crust:

In a food processor, add flour, sugar, cinnamon and salt- pulse a couple of times to mix. Add cold butter, pulsing until just combined. Add egg and pulse to incorporate. Slowly add water, pulsing until a crumbly/clumpy consistency is reached – add more water if dough doesn’t start coming together.

Turn out dough onto a lightly floured surface and continue to knead with hands for a few minutes (the consistency will be much like pie dough). Form dough into a disc, cover with plastic wrap and place in fridge for about 30 minites.

In the meantime, start making apple filling.

Filling:
Place prepared apple slices in a bowl. Add cinnamon and sugars. Mixing with hands, evenly coat apples with cinnamon and sugar. Fold in pieces of caramel.

Assembly
Preheat oven to 425F and line a baking sheet with parchment paper.

Remove dough from fridge. On a lightly floured surface, roll dough into a 9-10 inch disc. If you are making individual crostatas, cut dough in half – wrap second half with plastic wrap/foil and place in freezer. Cut the other half of the dough again, making 2 smaller crostatas- forming two discs about 4-5 inches wide. Place circles of dough on prepared baking pan.

Pile apple/caramel mixture in center of dough. Fold dough over apple mixture about 1-2 inches. Pinch your folds to seal dough. Brush exposed crust with half and half or milk. Remember that your crostata is not going to look perfect… it’s supposed to be rustic!

Place crostatas in oven and bake for 25-30 minutes or until apples/caramel start oozing.

Allow to cool for a few minutes before devouring!

Serve with vanilla ice cream or frozen whipped cream.