Crostata di Mele

(by Sara Bruno)


4 apples, peeled and cut into thin slices

1 c. maraschino liqueur

zest from 1 lemon

5 oz. butter, at room temperature

5 oz. granulated sugar

1 1/4 c. 00 flour

1 egg, beaten

pinch of salt

Marinate the apples in the liqueur with the lemon zest for at least 3 hours.

Mix the butter with the sugar by hand.

Add the flour, then the egg and salt.

Leave to rest for at least 1 hour.

Preheat oven to 350 F.

On a lightly floured surface, roll out the pastry and press into a 9- or 10-inch tart pan.

Remove apples from marinade, reserving a few tablespoons, and arrange on the pastry.

Bake for about 20 minutes.

Sprinkle with reserved marinade.


(Read The Perfectionist, the story that accompanies this recipe.)

Recent Posts

See All

(by Kate Klein) (adapted from the book Mother Rising) 1 c. golden raisins (I like to mix dried cherries in too) 1 c. butter, melted (can substitute coconut oil, if trying to avoid dairy) I t. vanilla

(by Alice Lowe) 1 lb. shrimp (Rock or Gulf shrimp preferred), peeled and deveined 2 T. butter 1 T. olive oil 3 cloves garlic, pressed or minced 1 T. lemon juice 2 T. white wine a few dashes of Tabasco

(by Vanessa Stirling) a pound or so of ground beef an onion if you have one; if not, chalk it up to experience Dice the onion and begin sautéing it in oil. After a few minutes it’ll become translucent