APPLE CROSTATA
Pastry
1 cup all purpose flour
2 tablespoons sugar
¼ teaspoon salt
125g cold butter chopped
3 tablespoon cold water
FILLING
4-5 medium apples
¼ teaspoon grated lemon rind
TOPPING
¼ cup all purpose flour
¼ cup sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
4 tablespoons cold butter
¼ cup of walnuts
For the pastry:
Place all ingredients into a food processor except water. Pulse until combine, then add water with motor running, until the dough forms into a soft ball.
Turn dough onto a floured board and form into a disc shape. Wrap in plastic and refrigerate for a least 1 hour.
Preheat oven to 180 degrees.
Roll pastry into a 28cm circle and transfer to baking tray.
For the filling: Peel, core and cup apples into quarters. Cut each quarter into 3 chunks.
Toss with lemon rind. Cover dough with apples leaving a 1 1/2cm border.
For the Topping:
Combine all ingredients into a food processor and pulse until mixture is crumbly and started to hold together.
Sprinkle evenly over the apples.
Gently fold the border over the apples to enclose the apples, pleating it to make a circle.
Bake for 30-35 minutes until the crust if golden and the apples tender.
Allow to cool.
Serve at room temperature with ice cream or cream.
