6 pate brisee dough*, rolled out 8-inch round
8 Pink Lady apples, peeled, cored and sliced
1/4 cup flour
1/2 cup granulated sugar (or to taste)
1/4 tsp ground cinnamon
2 Tbsp unsalted butter, in pieces
2 Tbsp whipping cream
2 Tbsp turbinado or coarse sugar
Line an 11×17-inch baking sheet with parchment paper. Roll each pastry around a rolling pin and unroll across the baking sheet. Set aside.
Place apples, flour, granulated sugar, salt and cinnamon in a large bowl and mix well. Carefully pile apples in the centre of each pastry, leaving a 3-inch border between the fruit and the edge of the pastry all the way around. Dot apples with butter.
Fold and tuck the sides of the pastry around the fruit, leaving a 3-inch area exposed filling in the centre. Refrigerate the crostadas, uncovered for 30 minutes.
Preheat the oven to 425 F. Brush pastry crust with cream, then sprinkle with turbinado (or coarse) sugar. Bake for 20 minutes, then reduce the heat to 350 F. Bake for another 40 minutes, or until juices are bubbling. Allow to cool for at least 20 minutes.
Top with whipped cream or yogurt as desired.
2 cups all-purpose flour
1 Tbsp granulated sugar
1/2 tsp salt
2/3 cup cold butter
1/3 cup cold water
1 Tbsp water
Combine flour, granulated sugar and salt in a medium bowl. Add butter and work into the flour mixture with your fingers until the dough has the consistency of a coarse meal. Add the 1/2 cup of cold water and knead lightly until well combined.
Cover with a clean towel and allow to rest for 20 minutes. This will relax the dough and make it easier to roll.
Divide the dough into six pieces. Lightly dust a clean dry work surface with flour and roll each piece into an 8” round no more than 1/4” thick.