06 Jan Marcy Goldman’s Apple-Raspberry Patchwork Crostata
We have a tradition in our house. One of us usually kicks off the new year with a kitchen disaster. Last year, I discovered dried beans can, in fact, go stale. This year? I botched the pastry. Crostata no less. What else?
I learned the hard way parchment paper isn’t always my friend. On the upside, I didn’t burn anything. Quite the opposite. I made things soggy.
My mistake? My springform pan was rusty, and to protect the crust I decided to line the pan with parchment. Pretty clever, huh?
Not really. While the top of the crostata crisped perfectly, the parchment created a moisture barrier that left the base somewhat soggy.
No problem. After waiting until the pie cooled, I removed the collar and the parchment from the sides, and popped the pie back into the oven to become golden.
And when we served it at the New Year’s Eve party? That dang parchment got in the way again, attaching itself in drippy strips to the bottom of each slice.
So when Marcy Goldman tells you to spray the pan with nonstick cooking spray, spray the pan with nonstick cooking spray. Don’t try hotdoggin’ it. And if your springform pan should be rusty? Buy a new one. Or borrow one from a friend. But whatever you do, don’t line it with parchment and proceed to bake a deep dish pie.
Despite the soggy-bottom, I am happy to report the inside of the crostata was delicious. The raspberries provided a lovely tang and the balsamic vinegar gave a hint of burnt caramel. I got fancy and used a star-shaped cookie cutter to create the patchwork top, but odd shaped bits and pieces will do just fine, too.
Here is the recipe from page 227 of Marcy Goldman’s The New Best of Better Baking.com. I know I promised you pastry tips, but I’ve rambled enough. I’ll post her suggestions when I’ve a flat-out victory to share.
In the meantime, any pastry stories to share?
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ¾ cups cold, unsalted butter, cut into small pieces (6 ounces)
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 4 to 6 tablespoons ice water
- 1½ to 2lb sweet apples, peeled, cored and cut into ¼-inch thick slices
- 2 cups fresh or frozen raspberries
- 1 cup sugar
- ⅛ teaspoon ground cinnamon
- 2 tablespoons corn starch
- 2 teaspoons balsamic vinegar or fresh lemon juice
- 1 large egg
- ¼ cup heavy cream
- milk for brushing
- 1 large egg yolk
- 2 to 3 tablespoons milk or half-and-half cream
- white or coarse sugar for sprinkling
- Spray a 10-inch springform pan generously with nonstick cooking spray. Line a baking sheet with parchment paper. Set aside.
- For the pastry, combine the flour, sugar, and salt in a food processor. Process for a few seconds to blend. Add the butter and pulse to the texture of coarse meal. Add the egg yolk, lemon juice and 4 tablespoons of ice water. Process to make a soft mass of dough, adding more ice water as needed.
- Turn the dough out onto a floured surface and knead briefly until smooth. Pat into a disk. Place in a self-sealing plastic bag and refrigerate for at least 1 hour or up to 3 days.
- Preheat the over to 425°F.
- For the filling, combine the apples and raspberries in a large bowl. In a small bowl, stir the sugar, cinnamon, flour and cornstarch together. Add to the fruit along with the vinegar. Toss to mix. In a small bowl, beat the egg and heavy cream together. Set aside.
- On a lightly floured surface, roll the dough out to a 12-inch round. Fit the dough into the pan and trim the dough by using a paring knife or by rolling the rolling pin across the top. Place the fruit mixture into the pan. Pour the egg-cream mixture evenly over the fruit.
- Roll the excess dough out to ¼-inch thick. Using a serrated pizza cutter or pastry wheel, cut into 2- or 3-inch triangles, squares or odd shapes.
- Brush the edges of the pastry with some milk. Arrange the dough pieces in a patchwork fashion to cover the top surface of the tart completely. Beat the yolk and 2 to 3 tablespoons milk or half and half together and brush over the tart. Sprinkle generously with sugar.
- Place the tart on the prepared baking sheet and bake for 30 minutes. Lower the temperature to 375°F and bake for another 15 to 20 minutes, or until the pastry is golden brown and the juices are bubbling. Let cool in the wire rack for 2 to 3 hours before removing from the pan.