Apple Crostata with Hazelnut Crust

Hazelnut meal is officially my new favorite ingredient. It's perfect to use right now as hazelnuts go very well with many fall flavors like pears, apples, squash, sage etc.... I used this same hazelnut meal in my butternut squash pizza recipe from a few posts ago. I found the hazelnut meal at my local natural foods store in the bulk section. Bob's Red Mill also makes one that is pre-packaged and available online. It's a bit pricey as it's purely just ground up hazelnuts but only a little bit is needed to impart excellent flavor and texture to your recipe.

This rustic crostata couldn't be easier. The dough makes enough to for two, 9" crostatas so you can freeze one for the next time inspiration strikes. This would be equally delicious with figs or pears. Serve with a little cinnamon flavored whipped cream and you have a simple yet elegant dessert, easy enough for any weeknight.

Enjoy!

Apple Crostata with Hazelnut Crust

Yields 1, 9" free form tart

For the dough:

1 1/2 cups brown rice flour
1/2 cup quinoa flour

1/2 cup hazelnut meal

1/4 cup sugar

1/2 tsp salt

8 TB cold, unsalted butter (1 stick), cut into small cubes

1/4 cup ice water

For the filling:

3 medium apples

2 tsp brown sugar

1/2 tsp cinnamon

pinch salt

1 tsp milk or cream

1) In the bowl of a food processor, pulse together the flours, hazelnut meal, sugar & salt. Add the butter and pulse until the mixture resembles coarse meal. With the machine running, drizzle in the water through the feed tube until a loose dough forms. (Listen for a change in the sound of the machine just before the dough comes together. This will tell you that you're very close.)

2) Turn the dough out onto a lightly floured board and knead very gently, just enough to bring the dough together. Divide the dough in half and wrap each piece tightly in plastic wrap. Refrigerate one for at least 1 hour to use for this tart. Freeze the other for later use.

3) Preheat the oven to 375 degrees. Roll out the chilled dough to a 10" (approximate) circle. Place on a parchment lined baking sheet. Peel, core, and slice the apples into 12 slices per apple. Fan out the apples like the spokes of a wheel around the inner portion of the crust, leaving a 1-1 1/2" border around the outside. Sprinkle the apples with the sugar, salt, and cinnamon. Fold the edges of the dough up around the apples in a rustic way. You don't need to be fussy here. The whole point is that it looks rustic. Brush the outside of the crust with the 1 tsp milk or cream.

4) Bake for 30-35 minutes until the crust is golden brown and the apples are tender and bubbling. Serve warm or at room temperature with lightly sweetened cinnamon whipped cream.