Rustic Apple Tart with Apple Gelato
(Crostata Di Mele)
Adapted from Robert Donna by StarChefs

Yield: 8 servings


Tart Dough

  • 4 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 12 ounces unsalted cold butter
  • 1/2 to 3/4 cup ice-cold water

    Combine dry ingredients in a large bowl and chill in refrigerator for 1 hour. Cut in cold butter using a pastry cutter or your fingertips. This may be done in the bowl or on the counter top. Work the butter down to half inch size pieces. Make a well in the flour and add 1/2 cup of the water. Gently work together. Add remaining water only as necessary to moisten all the dry ingredients. Rub a piece of dough across the counter top with the heel of your hand to flatten out the butter pieces. Repeat until all the dough is finished. Layer the pieces together to form 4 disks for 4 tarts. Wrap tightly and chill for 1 hour.

Apple Tart Assembly

  • 8 Granny Smith Apples (or compatable tart apples)
  • Juice of 1 lemon
  • Sugar or vanilla sugar
  • Unsalted butter
  • Cake crumbs (such as Lady Fingers or any other dry, sweet cookie)
  • 2 Tablespoon Cinamon

    Peel and core the apples. Cut apples into 10 wedges. Squeeze lemon juice over and toss to coat evenly.

    Roll tart dough into a 10-inch disk. Transfer to a baking sheet. Cover 8-inch center with cake crumbs. Arrange apples over the top in two layers. Sprinke with sugar, cinnamon and dot with butter. Fold edges of dough over apples. Refrigerate for 1 hour.

    Preheat oven to 425°F. Brush top edge of dough with water or milk and sprinkle with sugar. Place on bottom shelf of preheated oven and bake approximately 20 minutes. Turn oven down to 375°F and continue to bake for 30-40 minutes more. Juices in center of tart must bubble. If top is getting too dark, you may need to cover with foil. Allow to cool completely - a few hours - before cutting.

    Serve: with Apple Gelato

    Apple Gelato

    Yield: 8-10 servings


  • 12 very ripe apples peeled and cored
  • 1/4 cup sugar
  • Juice of 2 lemons
  • 1 cup milk
  • 2 cups cream
  • 1/2 cup sugar
  • 3/4 cup egg yolks
  • 1/2 cup corn syrup

    Cut up apples into 1/2 inch pieces. They should measure 3 cups. Place in a saucepan with sugar and lemon. Cook over medium heat until tender. Purée, strain through fine sieve, and chill in ice bath.

    Heat cream and milk in saucepan with half the sugar. Whisk yolks separately with some of the hot cream mixture. Add back into saucepan and cook over low heat stirring constantly until thickened (180°F). Immediately strain through fine sieve. Add corn syrup. Chill in ice bath. Combine with apple purée and churn in ice cream machine. Store in freezer.

    Wine Suggestion
    Moscato D'Alba

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