Apple-cinnamon crostata

Name: Apple-cinnamon crostata
Yield: Serves 8-10
Cuisine: French
Ingredients: 50 g plain flour; 4 large eating apples, peeled and thinly sliced; 2 tbsp butter, melted; a little icing sugar; seeds from a vanilla pod; 85 g unsalted butter; 45 g unsalted butter, at room temperature; 140 g plain flour; ¾ tsp cinnamon; 1 tbsp cornmeal or semolina; 1 tbsp melted butter; 60 g brown sugar; ½ tsp sugar; 6 tbsp sugar; 1 tbsp sugar; 50 g blanched flaked almonds

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

This wonderful apple tart - incorporating the best elements of a crumble - is best served with a dollop of crème fraîche. We make it most memorably with the first of our apple crop, Gravenstein, the fruits of which cook to melting sweetness.

Ingredients

For the Pastry

140 g plain flour
½ tsp sugar
85

Europe
France
Mediterranean
Pie
Vegetarian

Method

Make the pastry in a food processor by whizzing the flour, sugar and a pinch of salt, then adding the butter in cubes till the mixture is the consistency of breadcrumbs. Add up to 3 tbsp water to bind. Form into a shallow disc, wrap in clingfilm and refrigerate.

Make the topping in a small bowl. Mix flour, sugar, cornmeal, cinnamon and a pinch of salt, then fork in the butter till crumb