Apple Hibiscus Crostata
- 5 cups flour
- 6½ tablespoons instant polenta
- 11¼ tablespoons sugar
- 3¼ teaspoons salt
- 1¾ cup unsalted butter, cubed and chilled
- ½ cup cold water
- 2 eggs, divided use
- 1 cup almond paste
- 8 tablespoons butter, room temperature
- 5 tablespoons cake flour
- 4 pounds apples, peeled
- 2½ cups apple cider
- 6 tablespoons honey
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ vanilla bean, split
- 4 tablespoons hibiscus flowers
- ¼ cup slurry
- Egg wash
Combine flour, polenta, 8 tablespoons sugar and salt. Mix in butter until the mixture forms crumbs the size of lentils.
Mix 1 egg with water and mix into dough until it just comes together. Do not over mix. Shape into a ball, wrap in plastic and refrigerate at least 1 hour.
Cream almond paste with remaining sugar to make frangipane. Add butter and blend until smooth; add remaining egg and mix in cake flour; set aside.
Core and dice apples; set aside. Bring cider, honey, spices, vanilla and hibiscus flowers to a boil. Steep 20 minutes. Strain and return liquid to heat. Stir in slurry, add apples and cook until apples are tender.
Roll dough to just under ¼-inch to form 5-inch circles. Pipe frangipane ½-inch thick in the middle of the dough to form a square. Brush edges with egg wash. Spoon apples onto the frangipane and pinch sides together to enclose filling. Repeat.
Bake crostatas on parchment-lined baking sheets in preheated 350 F oven 25 to 35 minutes until crust is golden. Makes 4 crostatas.
Executive Pastry Chef Cory Colton; Quality Eats; New York City