Rustic Apple Tart with Apple Gelato (Crostata Di Mele) Adapted from Robert Donna by StarChefs
Yield: 8 servings
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
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
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