Marcy Goldman’s Apple-Raspberry Patchwork Crostata

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06 Jan Marcy Goldman’s Apple-Raspberry Patchwork Crostata

Crostata patchwork topping — The Messy Baker

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.

It leaked.

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?

Apple-Raspberry Patchwork Crostata
Recipe type: Baked Goods
Cook / active time: 
Total time: 
Serves: 8 to 10
 
This deep-dish tart features a rich pastry crust filled with mounds of apples and raspberries, then topped with a patchwork of dough. Sweet apples, such as McIntosh, Golden Delicious, Pink Lady and Cortland are best, especially when combined.
Ingredients
Pastry
  • 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
Filling
  • 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
Topping
  • milk for brushing
  • 1 large egg yolk
  • 2 to 3 tablespoons milk or half-and-half cream
  • white or coarse sugar for sprinkling
Instructions
  1. Spray a 10-inch springform pan generously with nonstick cooking spray. Line a baking sheet with parchment paper. Set aside.
Pastry
  1. 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.
  2. 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.
Filling
  1. Preheat the over to 425°F.
  2. 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.
  3. 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.
  4. 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.
Topping
  1. 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.
  2. 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.
Notes
Excerpt printed with permission from The New Best of BetterBaking.com by Marcy Goldman. Published by Whitecap Books © 2009.

 

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13 Comments
  • Sophie
    Posted at 11:10h, 06 January Reply

    This dessert looks excellent, Christie!!
    .-= Sophie´s last blog ..Beetroot risotto with ricotta & parmesan =-.

    • Charmian Christie
      Posted at 15:55h, 06 January Reply

      Thanks, Sophie. The dessert was very tasty, although the side and bottom crust wasn’t what I’d hoped for. But no one complained!

  • Andrew
    Posted at 12:43h, 06 January Reply

    Hey! what’s that “we” stuff? I usually wait at least until February for a real kitchen disaster. At least one that requires the fire department.

  • Cheryl Arkison
    Posted at 15:28h, 06 January Reply

    That’s a harsh lesson to learn.

    I think I do pastry quite well. I swear by my food processor, really cold ingredients, and a touch of vinegar.

    Better luck next time!
    .-= Cheryl Arkison´s last blog ..Death By Food – Not Quite =-.

    • Charmian Christie
      Posted at 16:00h, 06 January Reply

      Marcy’s pastry recipes call for a food processor, but I don’t have one. Perhaps I’m not cutting in the butter well enough.

      I’m thinking the food processor could be the key. Sigh…

      • Cheryl Arkison
        Posted at 16:36h, 07 January Reply

        @Charmian Christie, With a food processor the whole thing comes together quickly, thus keeping the butter/fat of choice really cold. That is essentially for flakey pastry. I got a food processor for the sole reason of making pastry. Mine is about 13 years old now and I still love it. Sheesh, it’s a teenager.
        .-= Cheryl Arkison´s last blog ..Death By Food – Not Quite =-.

  • Nancy
    Posted at 22:28h, 06 January Reply

    I second Cheryl’s list of things to swear by–in fact, they are the three reasons I have gone from fearing pastry to looking for excuses to make it.

    • Charmian Christie
      Posted at 18:23h, 12 January Reply

      Looks like a food processor is in my future. I think I’m botching the step where you cut in the butter.

  • Nanette
    Posted at 18:15h, 12 January Reply

    Absolutely stunning!

    • Charmian Christie
      Posted at 18:24h, 12 January Reply

      Even with my pastry mishap, the crostata was very good. I can only imagine how wonderful it would be with perfectly executed crust.

  • marcy goldman
    Posted at 07:29h, 06 June Reply

    Thanks for the shout out on my Apple Raspberry Crostata recipe. I do use a food processor for pastry as well as a mixer on occasion but truthfully – the best way to make pastry of just about any sort is by hand.
    If you have the time (and tenderness), hands are the perfect tool for pastry and they also transmit to you (the baker) when the pastry is at the right level or texture. I love making pie dough, tart dough or scones by hand but I also suggest food processors, as another method. It’s faster and for some – that alone is a great attribute. Big sigh – baking is not about speed but it is a fact of life – even in the kitchen. Thanks again and wishing you happy baking,
    Marcy Goldman

    • Charmian Christie
      Posted at 10:43h, 28 June Reply

      Thanks Marcy. I was always afraid to touch the pastry, having been warned off doing so often as a child. I had my hands in everything but will give it another try.

      One of the things I love about baking is that you can’t rush it. I can’t be interrupted or pestered at certain stages, and that’s a wonderful feeling. Just me and cake batter, or cookie dough. And yes, now and again pie.

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