TWD: A Crostata-esque Apple Tart

That's right. Not a Tourtely Apple Tart, but a Crostata-esque Apple Tart, which admittedly does not flow off the tongue very easily, but more aptly describes what I did with this week's Tuesdays with Dorie selection.

What's a tourte and what's a crostata, and what's the difference? Well, the former is a French tart with a top crust. The latter is an Italian tart typically made with sweet dough (much like Dorie's sweet tart dough) and a jam filling, often with a lattice crust on top.

I didn't make a lattice crust, as you can see, but I did go for the simple jam filling - well, sort of. My husband and kids had eaten all of my apples, again. But fortunately I had a jar of apple butter. Hmmm....

To fill a half-recipe tart crostata, made in my half-size tart pan, I used a tablespoon of melted butter, a good half-cup of apple butter, and a quarter-teaspoon or so of apple pie spice. In the spirit of a simple Italian crostata, you could really make this with any fruit butter or jam you have on hand. (Or, heck, you could make the recipe as written and make a chunky applesauce for the filling.)

The tart dough itself is rather sweet, so I think a tart apple or other fruit would stand up to it best. My apple butter filling was itself quite sweet, but it was also just a little ribbon in the middle, so it didn't gush out or overwhelm. (I could not get a good cross-section shot of the tart, unfortunately.) I found myself picking at my little tart round the clock, and as Dorie says, it's actually really good the second day. If it lasts that long.

We have Jeannette at The Whimsical Cupcake to thank for this delightful crostata tart. Please visit Jeannette's blog for the recipe - or buy the book already!

Next week: Valerie of Une Gamine dans la Cuisine chose Cornmeal Shortbread Cookies

Last week: Peach Melba-Hazelnut Double Crisp