Irish Cream Caramel Apple Crostata - USA Apples

Name: Irish Cream Caramel Apple Crostata - USA Apples
Ingredients: Granny Smith; , Dessert; Prep Time: 30 Minutes; Total Time: 180 Minutes; 1 cup all-purpose flour; 2 tbsp granulated sugar; ¼ tsp kosher salt; ¼ lb (1 stick) cold unsalted butter, diced; 2-3 tbsp ice cold water, as needed; 3 Granny Smith apples; ⅓ cup + 2 tbsp Irish cream liqueur; ⅓ cup light brown sugar; 6 tbsp cold unsalted butter, diced; ¼ tsp lemon zest; ¼ tsp ground cinnamon; Vanilla ice cream; Preheat oven to 400°F.; Flour a rolling pin and roll the pastry into a 12-inch circle on a lightly floured surface. Transfer it to a baking sheet. Chill in refrigerator until ready to use.; For the filling, peel and core apples, and thinly slice to about ¼ inch thick. Toss with lemon zest and set aside.; Remove crust from refrigerator. Arrange sliced apples over the crust, leaving a 2-inch border. Fold exposed edges of crust up and over apples. Leave on baking sheet and freeze for at least 15 minutes.; Remove pastry from freezer. Brush crust with remaining Irish cream and sprinkle with cinnamon. Drizzle warm butter-Irish cream sauce all over apples in pastry.; Bake the crostata for 30 minutes until crust is golden and apples are tender. Cool for 10 to 15 minutes.; Serve warm with vanilla ice cream.

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Served warm with scoops of vanilla ice cream, this crostata is sure to be a crowd-pleaser.

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Ingredients

Granny Smith
, Dessert
Prep Time: 30 Minutes
Total Time: 180 Minutes
1 cup all-purpose flour
2 tbsp granulated sugar
¼ tsp kosher salt
¼ lb (1 stick) cold unsalted butter, diced
2-3 tbsp ice cold water, as needed
3 Granny Smith apples
⅓ cup + 2 tbsp Irish cream liqueur
⅓ cup light brown sugar
6 tbsp cold unsalted butter, diced
¼ tsp lemon zest
¼ tsp ground cinnamon
Vanilla ice cream
Preheat oven to 400°F.
Flour a rolling pin and roll the pastry into a 12-inch circle on a lightly floured surface. Transfer it to a baking sheet. Chill in refrigerator until ready to use.
For the filling, peel and core apples, and thinly slice to about ¼ inch thick. Toss with lemon zest and set aside.
Remove crust from refrigerator. Arrange sliced apples over the crust, leaving a 2-inch border. Fold exposed edges of crust up and over apples. Leave on baking sheet and freeze for at least 15 minutes.
Remove pastry from freezer. Brush crust with remaining Irish cream and sprinkle with cinnamon. Drizzle warm butter-Irish cream sauce all over apples in pastry.
Bake the crostata for 30 minutes until crust is golden and apples are tender. Cool for 10 to 15 minutes.
Serve warm with vanilla ice cream.