Apple Crostata Recipe

I really enjoy baking apple desserts. There is something so enticing about the smell of fresh baked apple goods that I just can’t get enough of. Today, I made an apple crostata, which is not your average apple pie.

First, I made an apple pie filling flavored with raisins, cinnamon and vanilla. Unlike last time for my blueberry crostata, I didn't use polenta for the dough, but instead I used regular all-purpose flour, cold butter and ice water. Once the dough rounds are formed, I nested a little of the pie filling in the center, then folded each edge inward. The finishing touch is a brush of egg wash along with a sprinkle of cinnamon sugar.

I usually serve apple desserts with a scoop of vanilla ice cream to top them off. I think the warm apples and cold ice cream complement each other so well. Next time you're planning a tea party or a get-together with your friends or family, serve these apple crostatas and your guests will be in for a treat.

Note: The first picture is when the crostata is formed, right before going into the oven.

Tarte Tatin aux Pommes (Upside down Apple Pie)

 Tarte Tatin sounds like a fancy dessert, but really, it's just an upside down caramel apple tart. I made a simple tart shell using dough called pâte brisée. Instead of filling the shell though, I placed slices of apples that were cooked in a caramel sauce into the mold and then covered them with the tart shell. The tarts then went into the oven to cook the shell. 

You really should eat these treats almost as soon as they come out of the oven. To plate, just flip each mold and the apples will now be on top. If you wait too long, the caramel will harden and it will be difficult to unmold.  If you flip the tart out and let it sit, the crust will get soggy. This has never been a problem at my house because the smell of freshly baking apples always manages to gather the entire family in the kitchen.

Cranberry Apple Cinnamon Sponge Cake

The light, moist sponge cake perfectly balances the decadence of the whipping cream.  And the All-American combination of cinnamon, apples and cranberries helps make this dessert just a little less sinful. It will disappear quick from your dinner table!

Tarte Amandine (Apple Tart with Almond Cream)

Happy New Year! My resolution for year 2009 is to post a new recipe everyday. I decided to start with a tarte amandine because one of the main components of the dish is frangipane, a buttery almond filling. I'm originally from France and frangipane figures heavily into the traditional cake, called Galette des Rois (litterally Kings' Cake), which is served in the month of January to commemorate the Christian Holiday of Epiphany.