Spiced Apple Crostada

Step 1

In a medium bowl, mix together salt and flour.

Step 2

Add butter, and using either your hands or a pastry cutter, cut butter into the flour. (I prefer to use my hands and “flake” the butter.)

Step 3

Add water in 2-Tablespoon increments and mix with a fork until the dough just comes together. (Tips: Be careful not to overwork the dough or add too much water – both make for a tough crust and can cause shrinkage.)

Step 4

Shape into a disc and refrigerate for 20 minutes.

Step 5

In a large bowl, mix together the ginger, brown sugar, spices, cornstarch, vanilla, and orange juice. Combine well.

Step 6

Toss the apples in the spice mixture and set aside.

Step 7

Start your fire and preheat your wood or gas-fired oven to approximately 350 deg F. Pus the fire and coals to the back or side of your oven and sweep the cooking floor.

Step 8

Remove the dough from the refrigerator and roll out the dough so it is approximately a 12” circle.

Step 9

Fold into quarters and gently transfer the dough to a cast iron pan. Unfold into the pan, allowing the extra dough to drape over the sides.

Step 10

Make two to three circles of apple slices in the bottom, leaving a 1 ½” gap to the edge of the pan.

Step 11

Pour any remaining spice mix juice over the apples.

Step 12

Next, gently fold the crust over the outside edge of the apple layer, folding an overlap into the edges using your finger as a fulcrum every inch or two. (See video above for a demo of the technique.)

Step 13

When the edges are all folded in, brush the beaten egg around the top and sides of the crust using a pastry brush, and then sprinkle decorative sugar crystals (your own desired amount) on top of the crust.

Step 14

Bake for 25-30 minutes, or until the crust has browned and the apples are tender. Do keep an eye on your crostada, as the crust can scorch quickly if the heat flairs or the pan is too close to the fire. Using long, heat-resistant gloves, rotate your pan a few times during baking so that the edges are exposed evenly to the extra heat from the flames.

Step 15

Remove from the oven and place on a cooling rack. Tip: Be sure to place the pan on a rack so that the bottom doesn’t get soggy during cooling, but note that is easier to remove the crostada from the cast iron pan while it is still a little warm to prevent the crust from sticking.

Step 16

Add cream to a bowl or stand mixer bowl. Whip to soft peaks.

Step 17

Next, add sugar, vanilla, and cream of tartar. Whip to stiff peaks.

Step 18

Then remove and refrigerate until ready to use. This whipped cream should hold for up to 3 days.

Step 19

Add sugar to a heavy-bottomed pan. As sugar melts, begin to stir gently with a whisk. As soon as the sugar is melted, add butter pieces as you continue to whisk.

Step 20

Once all the butter is added and the bubbling has settled down, take it off the heat and slowly add the heavy whipping cream, continuing to whisk until fully incorporated. Set aside to cool.

Step 21

Remove from pan and cut into wedges with a sharp knife. Drizzle caramel over the slice and top with a dollop of Whipped Cream, if desired.