Ingredients

The following ingredients have 1 Servings
  • 1 apple, cored + thinly sliced
  • 1 pear or quince (or substitute another apple), diced
  • 1/8 cup brown sugar
  • 1/2 lemon, zested + juiced
  • 1/2 sheet puff pastry, cut widthwise into 2 nearly square pieces
  • 1 teaspoon turbinado sugar or white sugar
  • 2 teaspoons orange marmalade
  • 1 tablespoon milk (non-dairy), optional (for a pastry wash) (Non-vegan alternative: use cow milk or a beaten egg)
  • powdered sugar to serve, optional

Instruction

  • Preheat the oven to 425ºF.
  • Add the apples to a mixing bowl, and the diced pear (or other fruit) in a separate bowl.  Divide the brown sugar, lemon zest, and lemon juice between the two bowls.  Toss the fruit in the sugar and juice.
  • Drain the juice off the fruit, reserving for later.
  • Line a baking sheet with parchment paper.  Set the puff pastry on the paper.Note: This recipe was written for refrigerated puff pastry. If using frozen puff pastry, thaw before using, rolled out to 1/4" thickness, and work on a floured surface instead of parchment paper.
  • Add the diced fruit to the center of the puff pastry.  Layer the sliced apples concentrically over the diced fruit.
  • Begin wrapping the puff around the fruit, folding the pastry over itself until the fruit is enclosed.  Use your fingers to seal up any creases along the edges of the crostata.
  • Brush the dough with milk, and then sprinkle the dough with turbinado or white  sugar.
  • Bake 15 - 20 minutes, until golden.
  • While the crostata bakes, add the orange marmalade and reserved lemon juice to a small pan.  Heat over medium-low heat until jam liquifies.
  • Set baked crostata on a wire rack to cool.  Drizzle the orange marmalade over the apples filling.
  • Cool about 5 minutes before serving. Serve dusted with powdered sugar if desired.