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Mini Caramel Apple Crostata’s with Parmigiano Reggiano Crust

Afternoon Express makes an authentic Italian dessert

Mini Caramel Apple Crostata’s with Parmigiano Reggiano Crust 

Recipe by: Claire Winstanley 

Serves: 4
Preparation time: 25min
Cooking time:  45-50min

200g Raw pecans, coarsely chopped
2 tablespoons unsalted butter

3 apples, peeled/cored/cut into chunks
3 tablespoons all - purpose flour
2 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon lemon zest

2 cups Flour
pinch Salt
170g unsalted cold butter, cut into small pieces
4 tablespoons cold water
½ cup grated Parmigiano Reggiano, divided

250g Mascarpone
2 tablespoons Maple syrup
1 tablespoon heavy cream

For the Butter Pecans
Melt butter over moderate heat until foam subsides. Toast pecans in butter, stirring occasionally, until golden and fragrant, about 5 minutes, and sprinkle with salt to taste. Cool pecans and set aside.

For the Pastry
Place the flour, salt, butter and cheese in a food processor and pulse until fine breadcrumbs.  Slowly add the cold water until the dough comes together. Roll into a ball, wrap in plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile preheat the oven to 180 °C.
Once the pastry has chilled, roll out into 3 circles about 1/2 cm thick on baking paper, making sure to leave 2cm around the edges and place on a baking sheet. 

For the Mini Crostata
In a large bowl add apple chunks, flour, maple syrup, cinnamon and lemon zest. Stir to combine and set aside.
Add apple mixture to the middle of the pastry round, making sure to leave space around the edges. Fold up the edges around the apple mixture.
Brush the edges with a little cream and bake for 20 - 25 minutes until the edges are golden brown and apples are soft. 

For the Maple Syrup Mascarpone Cream
Mix all the ingredients. Serve the warm mini crostata with mascarpone cream, butter pecans and drizzle over caramel sauce.

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