I’ll be honest, I’m really not much of a dessert person. Not that I don’t like them, I just don’t crave them like some people do.Occasionally I do get a hankering for something sweet and when I do, I crave a dessert with fruit in it.
Apples and fall just go together and this rustic apple tart is my idea of a perfect dessert. They’re effortless and really delicious. I love the tartness of the Granny Smith apples balanced with the sweetness of the crust. It’s definitely a treat, and not something I eat every night after dinner.
If you want to be really decadent, try it with a scoop of low-fat vanilla ice cream and a drizzle of Trader Joe’s salted caramel sauce. Ah, perfection!
I’ll need to make this for my Grandad next time I’m in town, (he’s crazy about apple desserts).
Rustic Apple Crostata
Serves: 8 • Prep Time: 25 minutes• Cook Time: 45 minutes
Nutrition per Serving Cal: 177.3 • Fat: 8.8g • Carb: 24.2g • Protein: 2.4g • Fiber: 2.2g • Sugar:11.3g
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 2 Tbsp sugar
- 1/4 tsp cinnamon
- 1/4 tsp table salt
- 1/3 cup unsalted butter (5 1/3 Tbsp)
- 1 large egg white
- 1-2 tsp water
- 2 Granny Smith apples
- 1/2 tsp cinnamon
- 2 Tbsp sugar
- 1 1/2 tsp maple syrup
- 1/2 tbsp butter, melted
- In a food processor, add all ingredients for the crust through butter. Pulse until butter is pea-sized. Add egg and pulse to combine.
- With the motor running, slowly pour in the water until dough just starts to come together.
- With clean hands, form a ball with the dough and press down on it to make a disc shape. Wrap in plastic wrap and refrigerate for 1 hour.
- A few minutes before you pull the dough out of the fridge, peel apples and slice into 1/4 inch slices and preheat oven to 350 degrees.
- In a bowl, toss with cinnamon, sugar, maple syrup and melted butter. Set aside.
- Pull dough out and roll onto a floured surface, making sure it doesn’t stick. Roll to 1/4-inch thickness and place on a baking sheet lined with parchment paper.
- In a circular shape, place apples onto crust, each one slightly overlapping the next. Leave a 1 1/2-2 inch border around the dough. Do another circle towards the middle until all apples are used up.
- Fold the edges over and press gently. Brush the crust edges with whisked reserved egg yolk.
- Bake in the middle of the oven for 35-45 minutes, until golden brown. Let cool for 15 minutes before slicing.
- Serve with a small scoop of lowfat vanilla ice cream and a drizzle of caramel sauce (nutritional information does not include ice cream and caramel sauce).