her able hands

I forgot to post this recipe! I’m not sure where it comes from, but it’s one my sister wrot e out on a recipe card for me while I was visiting her a couple of years ago. It’s my favorite thing to do with apples, now.

These babies came out of the oven and the entire neighborhood smelled like warm cinnamon and apples.

Apple Crostate
Makes 6 individual

Dough:
3 cups flour
1 tsp. salt
1 cup chilled, unsalted butter cut into small pieces
2 eggs lightly beaaten
1/2 cup sour cream.

Combine the flour & salt, work in the butter with a pastry knife until it just forms crumbs (I used the food processor because I had just finished using it to make the dough for the wonderful, blunderful Chard Tart). Combine the sour cream and eggs in a separate bowl, then add to the flour mixture (not in the food processor) and mix until just combined. Then knead until it just comes together. Form into 6 flat, round cakes. Wrap and refrigerate for at least 30 minutes.

Filling:
6 large apples (Cortland, Rome Beauty, — I used Opalescent, a local heirloom variety.) peeled and sliced thin
3/4 cup sugar
1 1/2 tsp cinnamon

Preheat oven to 375*
Form tarts to liking– roll out on a lightly floured board, into thin circles about 9″ across. I floured the board with a 50/50 whole wheat and white mix, so the dough picked up luscious flakes of wheat.

Pile 1/6th of the apples onto one side, fold the dough over, fold the edges up and press down to seal. Repeat five more yummy times.

Move them to the ungreased baking sheet as you go.

Bake for 40-45 minutes, until crust is golden brown.

Cut one up into small pieces to appease the kids in the neighborhood who have now gathered around the picnic table.

Eat one yourself in place of dinner. Pick up and eat every little amazing flake of sweet and salty dough that has fallen on your shirt and lap. Lick the plate. Trust me.

Technorati Tags: recipes, apples, apple crostate, flaky dough, sour cream dough, autumn cooking

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