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RUSTIC APPLE CROSTADA
4 oz Dough (see recipe)
1 cup Filling (see recipe)
4 tbsp Topping (see recipe)
Pre-heat oven to 400 degrees. Roll out dough into a 6 to 7 inch circle. Place filling in the
center of the dough. Fold edges over the filling. Sprinkle tart with the topping. Repeat
process for remaining tarts.Place on baking pan and bake at 400 degrees on middle rack for
15 to 17 minutes, or until dough is golden brown. Cool tarts on a wire rack. Yield: 10 tarts
1 pound Unsalted Butter (cold)
4 cups All Purpose Flour
1/2 cup Granulated Sugar
1 tsp Kosher Salt
1/2 cup Ice Water
Cut butter into ½ inch cubes and then chill. Butter must be very cold before using. Place flour, sugar
and salt in food processor. Pulse several times to combine ingredients. Add butter and toss to coat
with flour. Pulse mixture in short bursts until flour resembles small peas. With the food processor
running, add the ice water and run until dough forms a rough looking mass. Turn dough onto work
space and press together. Cover with plastic wrap and place in refrigerator to set up. Once set, divide
into 4oz portions.
4 pounds Granny Smith Apples
2 pounds Red Rome or Fuji Apples
3 tbsp Granulated Sugar
2 tbsp Lemon Juice
Peel and core apples. Cut each apple into 6 wedges. Cut each wedge into 3 equal pieces. Toss apples
with sugar and lemon juice and set aside.
1 cup All Purpose Flour
1 cup Granulated Sugar
½ pound Unsalted Butter
Combine flour and sugar in a mixing bowl. Blend butter with your fingertips until the mixture
crumbles and holds together in irregular lumps.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
This recipe is property of Quaintance-Weaver, Inc.
Unauthorized commercial use is forbidden