Next Generation Life Fitness

Apple Crostada

Preptime: 30 min.
Cooktime: 45 min.

Calories: 360
Carbs: 57g
Fat: 15g
Fiber: 2g
Protein: 2g
Satfat: 9g
Sodium: 145mg

Ingredients:
1 16-inch pie shell
2 pounds apples, peeled, cored and quartered
juice of 1/2 lemon
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
1 teaspoon allspice
1 1/2 tablespoons flour
3 tablespoons unsalted butter, cut into 1/4 inch dice
1 tablespoon heavy cream
1 tablespoon sugar

Directions:
1. Set the pastry on a parchment paper-lined baking sheet.

2. In a large bowl, toss the apples with the lemon juice. (These can be covered and refrigerated overnight.)

3. Toss the apples with 1/3 cup sugar, spices, and the flour. Toss well. Add 2 tablespoons of the butter and toss again.

4. Mound the apple mixture in the center of the pastry, leaving a 3-inch border. Pull up the edges of the crust and gently fold them over the filling to form a wide, rustic edge. Pleat the dough as necessary, but do not crimp. Sprinkle the remaining butter over the exposed apples. Brush the pastry with the cream and sprinkle with the remaining tablespoon of sugar.

5. Put the whole thing in the freezer for 20-30 minutes to firm up the dough.

6. Preheat the oven to 400� F.

7. Bake the tart until the crust is crisp and golden brown and the apples are tender, 40 to 45 minutes. About three quarters of the way through baking, baste the apples with any butter that has melted out and collected on the parchment paper. Return the crostada to the oven to finish baking. If you have a convection oven, the crostada will bake in a shorter amount of time.

8. Let rest for 10 minutes, then cut into wedges and serve.