Apple Crostata

Ingredients

• 10 tablespoons butter 
• 1 teaspoon cinnamon 
• 2 tablespoons cup heavy whipping cream 
• 0.5 cup crème fraîche 
• 1  egg yolk 
• 2 cups flour 
• 4  to 5 granny smith apples cored peeled sliced into eighths
• 0.5 teaspoon salt 
• 0.5 cup sugar 

Equipment

• bowl
• frying pan
• oven
• blender

Directions

1. In a mixer with the paddle attachment, mix 8 tablespoons of the butter, flour, salt, and 2 tablespoons of the sugar until sandy. In a separate bowl, blend the egg yolk and the creme fraiche.
2. Add the blended egg yolk and creme fraiche to the flour mixture and mix until barely combined. Form into a disk and chill. Meanwhile toss the sliced apples with 1/2 cup of the sugar and cinnamon.
3. Roll out the dough to a 1/8-inch thickness on a floured surface and cut out 8-inch disks or 1 large round disk and place on a parchment lined sheet pan.
4. Place the apples in the center of the dough, leaving a 2-inch flap of dough around the edge. Fold over the flap onto the apples, forming a rustic, uneven rim around the crostada. (The apples should NOT be completely covered with the dough.) Dot with the remaining 2 tablespoons of butter.
5. Brush the edge with the cream and sprinkle with the remaining 2 tablespoons of sugar.
6. Bake in a preheated oven 350 for 25 to 35 minutes, until light golden brown and apples are tender.
7. Let cool.