Apple Crostada

This is by far my FAVORITE dessert EVER!!! Seriously, if you make it right, you will be celebrated as the best cook ever, and its really easy! The key is to make sure you don't substitute any ingredients for something else! Especially delish served with ice cream!

Apple Crostada

10 tablespoons butter, cut up
2 cups flour
1/2 teaspoon salt
1/2 cup plus 4 tablespoons sugar
1 egg yolk
1/2 cup creme fraiche ( I have only found this at Trader Joes so far)
4 to 5 Granny Smith apples, peeled and cored and sliced into eighths
1 teaspoon cinnamon
2 tablespoons cream

In a mixer with the paddle attachment, mix 8 tablespoons of the butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a separate bowl, blend the egg yolk and the creme fraiche. Add the blended egg yolk and crème fraiche to the flour mixture and mix until barely combined. Form into a disk and chill. Meanwhile toss the sliced apples with 1/2 cup of the sugar and cinnamon.

Roll out the dough to a 1/8-inch thickness on a floured surface and cut out 8-inch disks or 1 large round disk and place on a parchment lined sheet pan.

Place the apples in the center of the dough, leaving a 2-inch flap of dough around the edge. Fold over the flap onto the apples, forming a rustic, uneven rim around the crostada. (The apples should NOT be completely covered with the dough.) Dot with the remaining 2 tablespoons of butter. Brush the edge with the cream and sprinkle with the remaining 2 tablespoons of sugar.

Bake in a preheated oven 350 for 25 to 35 minutes, until light golden brown and apples are tender. Let cool.

Yield: 1 large crostada or 4 to 6 individual servings

My own crostada!  Huge hit!