Apple Crostata With Caramel Sauce Recipes

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APPLE CROSTATA WITH CARAMEL SAUCE



Apple Crostata With Caramel Sauce image

This rustic apple pie comes together quickly when using a premade or refrigerated pie crust. I like to use Jonagold apples sliced pretty thin, about 2 medium will equal the 4 cups.

Provided by newspapergal

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

12 inches pie crusts
1/2 cup sugar
3 tablespoons all-purpose flour
4 cups chopped peeled apples
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter
1 cup caramel topping (optional)

Steps:

  • Heat oven to 400ºF.
  • Mix 1/2 cup sugar and the flour in large bowl. Stir in apples. The sugar-flour mixture will not all stick to the apples; that's OK.
  • Spread the apple mixture uniformly from center of the dough circle to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly.
  • Mix 2 tablespoons sugar, nutmeg & cinnamon; sprinkle over apples and dough.
  • Cut the 1 Tbsp butter into 5 or 6 small pieces; spread on top of the apples.
  • Bake 27 to 32 minutes or until crust is golden brown.
  • Cut into wedges. Serve warm drizzled with caramel topping.

Nutrition Facts : Calories 358.5, Fat 15.4, SaturatedFat 4.6, Cholesterol 5.1, Sodium 225.9, Carbohydrate 53.7, Fiber 3.7, Sugar 29.6, Protein 3.1

APPLE CROSTATA WITH CARAMEL SAUCE



Apple Crostata With Caramel Sauce image

Make and share this Apple Crostata With Caramel Sauce recipe from Food.com.

Provided by Karen..

Categories     Apple

Time 52m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup sugar
3 tablespoons Gold Medal all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping (Crust ingredients start below)
1/2 cup butter (firm) or 1/2 cup margarine, cut into 1/2-inch pieces (firm)
1 1/4 cups Gold Medal all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
3 tablespoons cold water

Steps:

  • Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
  • Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
  • Gather dough into a ball; shape into flattened 5-inch round.
  • Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
  • Roll pastry into 12-inch circle on lightly floured surface.
  • Place on ungreased large cookie sheet.
  • Heat oven to 400ºF.
  • Mix 1/2 cup sugar and the flour in large bowl.
  • Stir in apples.
  • Mound apple mixture on center of dough circle to within 2 inches of edge.
  • Fold edge of dough over apple mixture; crimp edge of dough slightly.
  • Mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
  • Bake 27 to 32 minutes or until crust is golden brown.
  • Cut into wedges.
  • Serve warm drizzled with caramel topping.

Nutrition Facts : Calories 386.7, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.9, Sodium 298.7, Carbohydrate 70.2, Fiber 2.5, Sugar 23.8, Protein 3.2

APPLE CROSTATA WITH CARAMEL SAUCE



Apple Crostata with Caramel Sauce image

Apple Crostata is a rustic version of a apple pie or apple tart. Flaky pastry is filled with tart apples that are sweetened with brown sugar and cinnamon. Serve slices topped with a homemade caramel sauce and a scoop of ice cream!

Provided by Susie Weinrich

Categories     Dessert

Time 1h30m

Number Of Ingredients 14

1 3/4 lbs tart apples (approx 4 cups, Granny Smith apples work great)
1 tbsp fresh squeezed lemon juice
1/3 cup firmly packed brown sugar
2 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/4 tsp kosher salt
1 12 inch pie crust
Optional egg wash for pastry - 1 egg mixed with 1 tbsp water
3/4 cup brown sugar
1/3 cup karo syrup
2 tbsp butter
1/3 cup heavy whipping cream

Steps:

  • Start by making the dough recipe that is linked above, then pop it in the fridge while you make the apple filling. Or if you are using store bought pie crust, skip this step.
  • Preheat the oven to 375° and line a baking sheet with parchment paper or a reusable silpat.
  • To make the apple filling peel, core and cut your apples into 1/2 inch chunks. In a large bowl toss the apples with 2 tbsp fresh lemon juice. Now mix in the brown sugar, flour, cinnamon, nutmeg, vanilla and kosher salt. Stir to coat the apples with the mixture.
  • On a lightly floured surface roll out your pastry dough/pie crust to about a 12 inch round. This does not have to look perfect! A crostata is very rustic.
  • Transfer the crust to your parchment lined baking sheet.
  • Pour the apple filling into the center of the crust, leaving about 1 inch around the edge. Fold that edge over the apple filling.
  • Optionally - you can brush the crust with an egg wash to make a more golden crust.
  • Pop the crostata into the preheated oven and bake for 50 minutes.
  • While the apple crostata cooks make the caramel filling below.
  • Let the apple crostata cool for at least 10 minutes and then serve in slices topped with caramel drizzle and ice cream!

Nutrition Facts : ServingSize 1 serving, Calories 372 kcal, Carbohydrate 66 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 207 mg, Fiber 3 g, Sugar 50 g

APPLE CROSTATA WITH CARAMEL SAUCE



Apple Crostata with Caramel Sauce image

Artisan-style apple pie comes quick with a flavor bonus--caramel topping!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup cold shortening
1 tablespoon cold butter
1 teaspoon vegetable oil
3-4 tablespoons buttermilk
1/2 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
4 cups chopped peeled apples (4 medium)
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 cup caramel topping

Steps:

  • Heat oven to 400°F. In medium bowl, mix 1 cup flour and the salt. Cut in shortening and butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle oil and buttermilk, 1 tablespoon at a time) sprinkle over flour mixture, tossing with fork until all flour is moistened and dough almost cleans side of bowl.
  • Gather dough into a ball; shape into flattened 5-inch round on lightly floured ungreased large cookie sheet. With floured rolling pin, roll pastry into 12-inch round.
  • In large bowl, mix 1/2 cup sugar and 3 tablespoons flour. Stir in apples until coated. Mound apple mixture on center of dough round to within 2 inches of edge. Fold edge of dough over apple mixture; crimp edge of dough slightly. In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle over apples and dough.
  • Bake 42 to 47 minutes or until crust is golden brown and apples are fork tender. (If apples begin to brown to quickly, coverthe apples loosely with aluminum foil.) Cut into wedges. Serve warm drizzled with caramel topping.

Nutrition Facts : Calories 370, Carbohydrate 64 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 41 g, TransFat 0 g

APPLE CROSTATA WITH SPICED CARAMEL SAUCE



Apple Crostata with Spiced Caramel Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Milk/Cream     Dessert     Bake     Thanksgiving     Apple     Spice     Fall     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 (9-inch) crostata

Number Of Ingredients 29

Dough:
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, cut into tablespoon pieces
1 large egg
1 teaspoon pure vanilla extract
Filling:
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces
1/3 cup packed light brown sugar
2 tablespoons fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 1/2 pounds apples (a combination of tart apples, such as Granny Smith, and sweeter apples, such as Honeycrisp and Gala), peeled and cut into 1/4-inch-thick slices
Glaze:
1/3 cup apricot preserves or jam
1 teaspoon water
Caramel Sauce:
1 cup heavy cream
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon fresh lemon juice
1/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
Accompaniment: Vanilla ice cream or whipped cream
Special Equipment
9-inch springform pan

Steps:

  • Make dough:
  • Blend together flour, sugar, salt, zest, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal. Whisk together egg and vanilla in a small bowl and drizzle over flour mixture, then gently stir with a fork (or pulse) until incorporated and dough begins to form large clumps.
  • Gather all dough together, then divide dough in half and form each half into a 5- to 6-inch disk. Chill, wrapped in plastic wrap, until more firm, but not hard, about 30 minutes.
  • Make filling while dough chills:
  • Melt butter in a heavy, wide 6- to 8-quart pot over medium-high heat. Stir in brown sugar, lemon juice, cinnamon, salt, and apples, and cook, uncovered, stirring and turning apples over occasionally, until apples soften and juices thicken and begin to caramelize, 10 to 15 minutes (lower heat if apple mixture browns too quickly). Transfer to a shallow bowl and chill until cooled.
  • Assemble crostata:
  • Heat oven to 350°F with rack in middle. Invert bottom of springform pan (to make it easier to slide crostata off bottom), then lock pan. Generously butter springform pan and chill or freeze briefly to firm up butter.
  • Press one disk of dough evenly onto bottom and 1 inch up side of pan (use the smooth bottom of a metal measuring cup to help make it even). Chill tart shell.
  • Roll out remaining disk of dough between 2 sheets of wax paper into a 10-inch round (dough will be very tender). Peel off top sheet of paper, then cut dough into 10 (3/4-inch-wide) strips and slide (still on paper) onto a baking sheet. Chill until firm, about 15 minutes in refrigerator or 5 minutes in freezer.
  • Spoon apple filling in shell, distributing slices evenly. Arrange 5 strips of dough parallel to each other, 1 inch apart, on filling, trimming edges flush with edge of pan (dough will tear easily; patch any breaks with fingers). Arrange remaining 5 strips diagonally across first strips, 1 inch apart, to form a lattice, and trim edges.
  • Gather remaining dough and roll into several long, 1/4-inch-thick ropes. Press enough ropes around edge of crostata in a single layer, smoothing seams with fingers, to form an even edge (you will have a little dough left over).
  • Bake crostata until pastry is pale golden, 50 minutes to 1 hour.
  • Near end of baking, heat apricot preserves with 1 teaspoon water in a small saucepan over medium-low heat, stirring, until melted, then strain through a sieve into a small bowl.
  • When crostata is done, brush top with warm apricot glaze. Let cool completely in pan on a wire rack, then remove side of pan.
  • Make caramel sauce while crostata bakes:
  • Heat cream in a small saucepan over medium heat until it just begins to simmer, then remove from heat and keep hot, covered.
  • Stir sugars together with 1/2 teaspoon lemon juice in a heavy 2 1/2- to 3-quart saucepan, then cook undisturbed over medium heat until mixture is partially melted (reduce heat if mixture turns dark around edge). Continue to cook, stirring occasionally with a fork, until completely melted and mixture is a deep golden caramel.
  • Carefully pour in hot cream (mixture will bubble up and caramel may harden slightly) and quickly whisk in pumpkin pie spice and salt. Reduce heat and simmer, stirring, until caramel is dissolved and sauce is reduced to about 1 cup, about 5 minutes. Remove from heat and whisk in butter until melted. Transfer to a glass measure to let cool slightly.
  • To serve, either slide crostata from pan bottom onto a flat serving plate or serve on pan bottom.

RUSTIC CARAMEL APPLE TART



Rustic Caramel Apple Tart image

Like an apple pie without the pan, this scrumptious tart has a crispy crust that cuts nicely and a yummy caramel topping. -Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 servings.

Number Of Ingredients 16

2/3 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
FILLING:
1-1/2 cups chopped peeled tart apples
3 tablespoons sugar
1 tablespoon all-purpose flour
TOPPING:
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 large egg
1 tablespoon water
2 tablespoons caramel ice cream topping, warmed

Steps:

  • In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water and vanilla, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 30 minutes. , Preheat oven to 400°. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. Combine the filling ingredients; spoon over crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Combine sugar and cinnamon; sprinkle over filling. Whisk egg and water; brush over crust., Bake until crust is golden and filling is bubbly, 25-30 minutes. Using parchment, slide tart onto a wire rack. Drizzle with caramel topping. Serve warm.

Nutrition Facts : Calories 298 calories, Fat 13g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 218mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE CROSTATA



Apple Crostata image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 11

1 1/2 cups all-purpose flour, plus more for the work surface
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3 tablespoons ice water
2 small Golden Delicious apples, peeled, halved, cored and cut into 1/8-inch-thick slices
1 Pippin apple, peeled, halved, cored and cut into 1/8-inch-thick slices
1/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1 large egg white beaten with 1 tablespoon of water (for egg wash)
2 tablespoons sliced almonds, toasted

Steps:

  • Mix the flour, sugar and salt in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the ice water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, about 1 hour.
  • Position the rack in the center of the oven and preheat the oven to 400 degrees F.
  • Combine the apples, 1/4 cup of the sugar and lemon juice in large bowl; toss gently to blend. Set aside for 10 minutes.
  • Meanwhile, dust a large sheet of parchment paper with flour and roll out the dough on the paper to an 11-inch round. Transfer the dough and parchment paper to a large heavy baking sheet. Spoon the apple mixture over the dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, leaving the apples exposed in the center. Pleat loosely and pinch the dough to seal any cracks. Brush the crust with the egg wash and sprinkle with the remaining 1 tablespoon of sugar.
  • Bake the crostata until the crust is golden and the apples are tender, about 40 minutes. Transfer the baking sheet to a rack; cool for 10 minutes. Slide a metal spatula under the crust to free the crostata from the parchment. Cool the crostata to lukewarm. Sprinkle with the almonds and serve.

BROWN BUTTER APPLE CROSTATA WITH APPLE CIDER CARAMEL SAUCE



Brown Butter Apple Crostata with Apple Cider Caramel Sauce image

Provided by Anne Burrell

Categories     dessert

Time 3h25m

Yield 4 servings

Number Of Ingredients 24

1 cup all-purpose flour
1 1/2 sticks cold unsalted butter, cut into pea-size pieces
Pinch kosher salt
1/4 cup ice water
1 1/2 sticks unsalted butter
1 vanilla bean, split and insides scraped
1 cup sugar
3/4 cup all-purpose flour
3 eggs
3 tablespoons butter
1/2 cup golden raisins
2 tablespoons sugar
2 Granny Smith apples, peeled, cored and cut into eighths1/4 cup cognac or brandy
All-purpose flour, for dusting
1 egg, beaten with 1 tablespoon water
Cinnamon Mascarpone, for serving, recipe follows
Apple Cider Caramel Sauce, for serving, recipe follows
1 cup mascarpone cheese
2 tablespoons sugar
2 teaspoons ground cinnamon
2 cups unfiltered apple cider
Juice of 1/2 lemon
2 tablespoons heavy cream
8 tablespoons butter, cut into pats

Steps:

  • For the crust: Combine the flour, butter and salt in a food processor, and pulse until the mixture looks like Parmesan. Drizzle in half the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove and form the dough into a disk, and then wrap in plastic and refrigerate at least 1 hour.
  • For the filling: Melt the butter in a small saucepan and add the vanilla bean. Cook until the butter starts to brown and begins to smell like hazelnuts, and then remove the vanilla bean pod and transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat on medium speed. Gradually add the flour. Once the flour has been incorporated, add the eggs one at a time.
  • For the apples: Melt the butter in a large saute pan over medium heat. Cook the raisins, sugar and apples until the apples begin to soften, 6 to7 minutes. Remove from the heat and pour in the brandy, then return to the fire and flambe, letting the alcohol burn off.
  • For assembly: Preheat the oven to 350 degrees F. Remove the dough from the fridge 15 minutes before using, allowing it to soften and come to room temperature. Dust a clean work surface with flour. Roll the dough 1/8-inch-thick and lay it into the tart molds with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pans and top with the apples. Fold the extra dough over the top of the apples, and then brush the dough with the egg wash. Bake until the tops are golden brown and slightly crispy, about 25 minutes. Cool.
  • Loosen the edges of the tart from the mold using a sharp paring knife. Gently remove the tart mold before plating. Serve with the Cinnamon Mascarpone and Apple Cider Caramel Sauce.
  • Mix the mascarpone, sugar and cinnamon in a bowl until well incorporated. Refrigerate until ready to use.
  • Cook the apple cider and lemon juice in a large heavy-bottomed saute pan over medium heat until reduced to a syrupy consistency, about 10 minutes. Stir in the heavy cream and bring back to a boil. Reduce the heat to low and whisk in the butter, 2 pats at a time, allowing the butter to melt before adding more. Serve warm.

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