Round out the perfect meal with Amanda Cordony’s rustic Apple Crostata.
APPLE CROSTATA
Prep time: 20 mins
Cook time: 35 mins
Serves: 4-6
INGREDIENTS:
– 4 Granny Smith apples, cored, cut into quarters
– 1 lemon, juiced
– 1 tbsp mixed spice
– 50g salted butter, melted
– 1 sheet store-bought shortcrust pastry, such as Careme pastry
– 2 tbsp raw sugar
METHOD:
1 Preheat the oven to 200˚C (180˚C fan-forced). Line a flat baking tray with baking paper.
2 Slice each apple quarter into 1mm-thin slices (use a mandoline if preferred). Place apples in a bowl with lemon juice, mixed spice and butter. Toss through well to combine.
3 Roll pastry to 3mm thickness on a clean, lightly floured bench. Cut into a 30cm circle, then transfer to the baking tray.
4 Leaving a 4cm edge, evenly spread the apple slices over the pastry, overlapping a little, working in circles from the outside in.
5 Use the back of a spoon to fold pastry edges over to contain the filling, then sprinkle sugar over the pastry and apples.
6 Bake for 30-35 minutes, until golden brown. Serve with vanilla ice cream.
