Happy New Year! What better way to bring in 2013 than with a luscious dessert? Because none of you have had enough desserts and treats during the time between Thanksgiving and New Year's Eve, right? Yeah, that's what I thought.
This Rustic Apple Crostata was one of the desserts we had with our Italian-themed New Year's Eve dinner. It's super, super easy to put together because it's a free-form tart (hence the "rustic" part), which means you can't really do it wrong. We enjoyed it with some lovely vanilla bean ice cream, and it would be equally as delicious with some sweetened whipped cream.
Rustic Apple Crostata
1 Pillsbury refrigerated pie crust, softened at room temperature for 15 minutes
1/4 cup sugar
2 tablespoons all-purpose flour
1/2-3/4 teaspoons ground cinnamon
4 medium to large Gala apples, peeled, cored, sliced into 1/8-1/4 inch slices
2 tablespoons heavy cream
2 tablespoons sugar
1. Heat your oven to 425 and line a baking sheet with parchment paper or a Silpat mat.
2. In a medium bowl, combine the sugar, flour, and cinnamon. Add the sliced apples and toss gently to combine. Set aside.
3. Unroll the pie crust and place it on the prepared baking sheet. Using a rolling pin, roll the pie crust to make it just a little bit bigger, about a 13-inch circle.
4. Pile the apple mixture onto the center of the pie crust, leaving a 2 1/2-inch border. Gently fold the edge of the pie crust up and over the apple mixture, dabbing on a bit of water where the pie crust overlaps. The finished crostata should be about 8 inches across. Brush the pie crust with heavy cream and sprinkle it with sugar.
5. Bake the crostata for 25-30 minutes, or until the filling is bubbly and the crust is golden brown. Serve warm or room temperature.
Makes 6-8 servings (or 2-3 servings if you're at my house ;)