Apple Crostata with Boozy Caramel Sauce

 apple Crostada with Carmel sauce gluten free pie crust 

We’re so excited that the air is crisp and apple season is here! Each region of the country is full of heirloom varieties with different characteristics. Chat with the good people at your apple stand, ask which types are good for baking, and do some experimenting. Here we call for a tart Jonagold, Granny Smith, Braeburn, or Pink Lady, all of which are widely available. You should be able to find them at your grocer, but we think the apples picked right off of the tree taste better, so enjoy the foliage and get out into an orchard!

Makes 4

 

Crust

  • 4ounces cream cheese, frozen
  • 4ounces (1 stick) unsalted butter, chilled
  • 12teaspoon psyllium husk powder
  • 112teaspoons whole flax seed
  • 1teaspoon whole chia seed
  • 12teaspoon sea salt
  • 14teaspoon baking powder
  • 112cups (7.5 ounces) rice-based gluten-free all-purpose flour*
  • 1teaspoon apple cider vinegar
  • ice water
  • *Use a mix that does not contain xanthan or guar gums. See GF Basics for more info.
    1
  • Cut the cream cheese and butter into 12-inch pieces, place in a bowl in the freezer. Use a coffee grinder or blender to grind the psyllium, flax, and chia seeds to a fine powder, transfer to the bowl of a food processor along with the remaining dry ingredients. Pulse a few times to combine.
  • 2
  • Add the butter and cream cheese, pulse for about 20 seconds, until the texture of the crumbs is like sand. Add vinegar then, while pulsing the food processor, add ice water by the tablespoon. Once 3 tablespoons of water have been added to the mix, squeeze some dough together, it should stick together easily, but not be sticky. Add more water accordingly.
  • 3
  • Turn the dough out onto a piece of plastic wrap, gather into a ball with your hands. Knead the dough a few times to create a uniform texture.Divide the dough into four pieces. Wrap each piece tightly in plastic and refrigerate until dough is chilled and stiff, about 30 minutes.

 

Filling

  • 2large tart apples (1 pound), halved, peeled, cored and cut in ¼-inch slices
  • 14teaspoon ground cinnamon
  • juice of half a lemon
  • 2tablespoons dark brown sugar
  • 1egg, beaten
  • coarse sugar for sprinkling
    1
  • Toss the apples, cinnamon, lemon juice, and brown sugar together in a small bowl to thoroughly combine.
  • 2
  • Work with one piece of dough at a time, keeping the others covered and in the fridge. Place a piece of dough between two pieces of plastic wrap. Roll into a 7-inch circle.
  • 3
  • Layer one quarter of the apple mixture in a 4-inch square in the center of the dough. Fold up the sides of the dough around the apples, leaving some apples exposed in the center. Transfer the crostata to a parchment lined baking sheet, refrigerate. Repeat with remaining dough. Brush with beaten egg, sprinkle with coarse sugar.
  • 4
  • Heat oven to 375 degrees. Bake for about 35 minutes, rotating pan 180 degrees halfway through baking. The crostata are done when the apples have softened, crust is golden and crisp. Serve with Boozy Caramel Sauce.

 

Boozy Caramel Sauce

Calvados is an apple liquer made in northern France. It goes perfectly with the apples in the crostata, but if you have cognac or rum on hand you’ll have great results as well. Brown rice syrup can often be substituted for corn syrup in a recipe, as we’ve done here. It’s not quite as sweet, which we love. Use a high sided pan for the caramel sauce--when you add the cream it will bubble up quite a bit!

Makes 1 cup

  • 23cup cane sugar (4.75 ounces)
  • 1tablespoon brown rice syrup
  • 12teaspoon fine sea salt
  • 13cup heavy cream
  • tablespoons calvados
    1
  • In a medium saucepan bring the sugar, 14 cup water, brown rice syrup and salt to a simmer over medium-high heat. Cook without stirring. Once the sugar has dissolved with the heat, cook until the mixture becomes and deep golden caramel, about 6 minutes.
  • 2
  • Remove from heat and carefully stir in cream, the mixture will seize up. Return the pan to the stove over low heat and whisk until the caramel dissolves into the cream. Remove from heat and stir in the booze. Spoon a couple of tablespoons of sauce into the center of tarts, serve with remaining sauce in a pourable container to the side.