APPLE CROSTATA WITH CRYSTALLIZED GINGER

We chose Golden Delicious apples because they are available everywhere, but you can use locally grown heirloom varieties from your farmers' market instead. Just be sure to ask which ones are best for baking.

Crust

1 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon (scant) salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water

Filling

1 1/2 pounds medium-size Golden Delicious apples, peeled, halved, cored, cut into 1/8-inch-thick slices (about 5 1/2 cups)
5 tablespoons sugar
2 tablespoons (packed) minced crystallized ginger
2 teaspoons fresh lemon juice

2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
2 tablespoons (about) whole milk

1/3 cup apricot preserves, warmed
Vanilla ice cream or sweetened whipped cream

For crust:

Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 3 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.

For filling:

Position rack in center of oven and preheat to 425°F. Combine apples, 3 tablespoons sugar, crystallized ginger, and lemon juice in large bowl; toss gently to blend.

Roll out dough on large sheet of parchment paper to 14-inch round. Transfer parchment with dough to large baking sheet. Arrange 3/4 of apple mixture in center of dough, mounding just slightly, forming 8-inch-diameter circle and leaving 3-inch plain border. Overlap remaining apple slices in concentric circles atop apple layer. Fold plain edge of crust over apples, leaving apples exposed in center. Gently fold and pinch dough edge to seal any cracks. Sprinkle apples with 1 tablespoon sugar, then dot apples with butter. Brush crust with milk and sprinkle with remaining 1 tablespoon sugar.

Bake crostata until crust is golden brown and apples are tender, about 40 minutes. Remove from oven. Brush apples with warm apricot preserves. Cool on baking sheet 15 minutes. Slide long knife under crostata to loosen. (Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 425°F oven 5 minutes before serving.) Serve warm with vanilla ice cream or sweetened whipped cream, as desired.

Makes 8 servings.

Bon Appétit
January 2003
Epicurious Food © 2003 CondéNet Inc. All rights reserved.

CHOCOLATE AND MIXED NUT TART IN COOKIE CRUST

The sweet, nutty filling might remind you of a pecan pie — with melted chocolate chips.

Crust

1 1/2 cups all purpose flour
1/4 cup sugar
1/2 cup (1 stick) plus 1 tablespoon chilled salted butter, cut into 1/2-inch pieces
2 tablespoons (or more) chilled whipping cream
1 1/2 teaspoons vanilla extract

Filling

3/4 cup whole almonds (about 4 1/2 ounces), toasted, cooled
3/4 cup hazelnuts (about 4 ounces), toasted, husked, cooled
3/4 cup walnuts (about 3 1/2 ounces), toasted, cooled
3/4 cup light corn syrup
1/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) salted butter, melted, cooled
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup semisweet chocolate chips

For crust:

Combine flour and sugar in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add 2 tablespoons cream and vanilla extract. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonfuls if dough is dry. Gather dough together. Press dough over bottom and up sides of 11-inch-diameter tart pan with removable bottom. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before filling.)

For filling:

Preheat oven to 350°F. Combine all nuts in processor; chop coarsely, using on/off turns. Whisk corn syrup, brown sugar, and melted butter in large bowl to blend. Whisk in eggs and vanilla and almond extracts. Mix in chocolate chips, then nuts. Transfer filling to prepared crust.

Bake tart until firmly set in center and top is deep golden brown, about 50 minutes. Cool tart in pan on rack 30 minutes. Push up pan bottom to release tart. Serve warm or at room temperature.

Makes 10 to 12 servings.

Bon Appétit
February 2002
Epicurious Food © 2003 CondéNet Inc. All rights reserved.

CHOCOLATE BANANA BREAD

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup alkalized cocoa powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
3 ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup sour cream
6 ounces 70% bittersweet chocolate, finely chopped

Preparation

Position rack in center of oven and preheat to 350°F. Butter bottom and sides of 9" x 5" loaf pan.

In medium bowl, sift together flour, baking soda and cocoa powder. Stir to combine.
In bowl of electric mixer, using paddle attachment, beat butter and sugar at medium high speed until light, about 2 minutes. Beat in eggs one at a time, beating well after each addition and scraping down sides of bowl as necessary. Add bananas and vanilla extract at low speed, mixing until combined. Add flour mixture in three additions, alternating it with sour cream in two additions. Add chocolate and blend just for a few seconds.

Scrape batter into prepared pan and smooth top.

Bake 55-60 minutes, until toothpick inserted in center of cake comes out clean (except for any melted chocolate it might have on it). Cool cake in pan set on wire rack for 15 minutes. Unmold and cool completely.

Chocolatier © 2002 Haymarket Group Ltd. All rights reserved.

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