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Raphael Bar-Risto's Apple Crostada

For the dough:
8 T. salted butter
4 T. unsalted butter
3 C. all-purpose flour
1/2 C. granulated sugar
1 extra large egg, plus 2 extra large egg yolks
Zest of 1 lemon

For the filling:
3 Granny Smith or other tart apples (see note)
1 egg
Granulated sugar, as needed
6 oz. mascarpone cheese, seasoned with fresh grated nutmeg to taste

To make the dough:
Let the butter and eggs warm to room temperature. Combine all ingredients in a bowl, then knead briefly. Roll the dough out to 1/2-inch thickness and cut into six (6-inch each) squares.

To make the filling:
Peel, core and halve the apples. Place them in a heavy, wide-bottomed saucepan with just enough water to cover. Bring the water to a boil and poach gently for 5 minutes or until tender. Drain and set aside.

Make an egg wash by beating the egg with a bit of water. Brush the surface of the pastry squares with the egg wash, then sprinkle with a pinch or two of sugar.

Place a generous spoonful of mascarpone into the hollow part of the apple half. Then place the apple half face down in the center of the pastry square. Sprinkle with another pinch of sugar if desired, then fold up the edges of the pastry to form an envelope-like enclosure. Seal by brushing on a bit more of the egg wash. Repeat until you have made six crostadas.

Place the crostadas on a cookie sheet and bake at 375�F. until the pastry appears crisp and golden brown, about 10 minutes. Serve hot. Makes 6 servings.

Note: Other firm fruits, such as pears or quinces, can be substituted for the apples.
 

    
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