A rustic Italian fruit tart that simplifies the crust making of a traditional pie. The apple crostata pairs well with a Prosecco.
In a food processor fitted with a metal blade, add 2-1/2 cups flour, sugar,and salt. Pulse on and off to blend. Add the butter cubes and pulse on and off until mixture is crumbly like coarse cornmeal, about 10 seconds. With the machine running, slowly add the ice water through the feed tube and process until mixture comes together, about 10 seconds.
Divide the dough into two, flatten each half into a 5 inch disk. Wrap in plastic wrap and refrigerate for at least 2 hours. Dough keeps in refrigerator for 1 day and can be frozen for up to a week.
In a food processor fitted with a metal blade, add almond flour and confectioners' sugar, pulse on and off to combine. Add the butter, flour, rum or brandy, egg and egg yolk, and blend until combined. Set aside or refrigerate until ready to assemble crostata.
In a large bowl, combine apples, orange zest, cinnamon, vanilla, and sugar. toss to mix.
Place a rack in the center of the oven and preheat the oven to 425 F. Bring almond cream to room temperature. Take crostata dough out of the refrigerator.
On a floured surface, roll out one disk of the dough into a 12 inch circle. Gently wrap the dough around the rolling pin and transfer it to a parchment lined baking sheet.
In a small bowl, whisk the egg white. With a pastry brush, brush the dough with the egg white, leaving a 2 inch border at the outer edge of the dough. Using half of the almond cream recipe, spread a thin layer of the almond cream over the brushed egg white, leaving a 2 inch border from the edge.
Sprinkle the crushed biscotti cookies on top of the almond cream. (the cookies prevent the dough from becoming soggy). Arrange the apple mixture in the center of the dough.
Using the parchment paper lining the cookie sheet, fold the outer edge of the pastry over the inner circle of fruit. Care not to make any holes in the dough where juice could escape. In a small bowl, whisk together egg yolk and heavy cream. Brush the edges of the pastry dough with the egg wash. Sprinkle the fruit center with one tablespoon of sugar.
Bake for 30-35 minutes or until golden and fruit is tender when pierced. Let crostata cool. Garnish with more orange zest and serve with a glass of Prosecco. Cheers!