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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions for butter based dough: | 2. In a food processor or in a bowl, mix together the flour, sugar, and salt. Add the butter and pulse, or cut in with a pastry blender, until the mixture resembles coarse cornmeal. Add the egg, egg yolk, lemon zest, and juice through the feed tube, or stir in, and pulse or mix just until a dough starts to form. Gather the dough into a ball and wrap in wax paper. Refrigerate for 30 minutes. | 3. Combine the apple slices in a large bowl with the fig jam, and lemon juice. In a smaller bowl, mix together the sugar, cinnamon, cloves, pepper and salt. | 4. Pour the sugar mixture over the apple mixture and coat them well. | 5. Preheat the oven to 375F. | 6. Divide the dough in half. On a lightly floured board surface, roll out one piece to a 13-inch circle. Fit it into a 10-inch tart pan with a removable bottom, and trim off the excess dough. Or line a 9 x 2 - inch pie plate with one rolled out sheet of pie crust. Trim edges. Spread the filling into the crust, packing it in well. Dot the filling with the butter. Alternately, roll the dough out between two sheets of lightly floured parchment paper to make the process easier. | 7. Roll out the second piece of dough to an 11-inch circle. With a pastry wheel, cut the dough into 1/2-inch wide strips. Made a lattice top for the tart. Pinch the ends of the strips even with the tart shell sides. | 8. Place the crostada on a baking pan to absorb any spillsover as it bakes. | 9. Bake for 40 to 45 minutes, or just until the top begins to brown. Brush the top with the milk or cream and sprinkle with the almonds and coarse sugar and continue baking until the crust is nicely browned. | 10. Remove the crostata from the oven and let cool completely on a rack. If using a removable tart shell, remove the sides and cut the crostata into wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	2 1/2	cups	unbleached	-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	8	tablespoons	unsalted cut	814.512	0.0682	0.9656	92.141
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
lemon zest	1		grated	-	-	-	-
lemon juice	2 1/2	tablespoons		8.3875	2.6306	0.1334	0.0915
apple	8		peeled sliced	927.68	246.3704	4.6384	3.0328
fig preserve	1	cup		-	-	-	-
lemon juice	1	tablespoon		8.3875	2.6306	0.1334	0.0915
sugar	1 1/3	cups		402.99	100.79799999999999	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
salt	1	teaspoon		-	-	-	-
butter	2	tablespoons	cut	171.0	7.857	5.343	14.4
milk	1	tablespoon		9.15	0.7170000000000001	0.4725	0.4905
almond	2	tablespoons	sliced	240.44799999999998	0.0	0.0	27.2
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.