Apple Crostata with Peanut Butter Creme Anglais
Apple Crostata with Peanut Butter Creme Anglaise
Crostata Dough
1 stick (8 TBL) Unsalted butter, chilled and sliced 1/4-inch thick
1 c. all-purpose flour (9 oz.)
2 TBL sugar
1/4 t. salt
1/4 c ice water
1 scoop Equip Collagen (vanilla or unflavored)
Combine all of the dry ingredients (flour, sugar, salt, collagen) into a bowl and mix together. Add the butter pieces and use a pastry cutter to mix it in. (You could also used two knives or even your hands.) It should be well mixed and loose when completed. The largest piece of butter should be about the size of a pea. Dribble in some ice water and use your hands to mix it together just until the dough comes together. You may use all of the ice water, or you may need a little more, but add as little as necessary. Wrap in plastic wrap and put in the refrigerator for an hour (this firms up the butter than has been warmed by your hands).
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Filling
2 Apples, sliced thinly (we like Honey Crisp, Golden Delicious, Granny Smith, or even peaches also work well)
1 TBL Brown Sugar
1 tsp cinnamon
pinch of salt
Combine the sugar, cinnamon, and salt in a small bowl and mix well for the cinnamon-sugar mixture.
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Preheat oven to 400 F. Take the dough out of the fridge and put it on a piece of parchment paper. Roll it into a disc about a quarter inch thick. Use the sliced apples to create a circle of fruit in the middle of the disc, leaving about 1-2 inches of space to the edge. I try to make the fruit look pretty, but you don't have to. Sprinkle as much of the cinnamon-sugar as you like over the top. Fold the outer edge of the dough over the fruit. This won't be the prettiest, but this is supposed to look rustic, so don't fret too much over this.
In to the oven for 20-25 minutes until the dough is golden at the base. Slice and share with friends or enemies... to make them friends.
It's good right now, but if you want to be fancy and take it up a notch (and add protein), add this sauce:
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Peanut Butter Creme Anglaise
1 cup heavy whipping Cream (you can use Silk dairy free)
1 scoop Equip protein (I like peanut butter for this one, vanilla would also work.)
2 egg yolks
1 TBL Sugar
This is a play on traditional creme-anglaise. Add the heavy cream to a small saucepan, and heat over medium heat. Before it gets too hot, wisk or use a hand mixer to blend the protein into the cream. In a separate bowl, beat the egg yolks and sugar with a wisk. When the cream is nearly simmering, add a little to the eggs and beat with the wisk. This is called "tempering the eggs." If you add too much cream and heat the yolks too fast, they will scramble; you don't want that. So go a little slow and gradually continue to add a little of the cream and beat the eggs until all of the cream is added. This usually takes about 3-4 additions of cream. Now return the entire mixture back to the saucepan and put it back on medium-low heat and stir CONSTANTLY. Really constantly- you want to avoid the eggs scrambling. The mixture will thicken a bit and then you drizzle over the top of the crostata and enjoy more protein in a delicious dessert. You may be tempted to drink the rest with a straw, I won't judge.
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