Autumn Crostata with Pecan-flavored Frangipane & Apples

Name: Autumn Crostata with Pecan-flavored Frangipane & Apples
Prep time: 30 min
Cook time: PT40-45M
Total time: PT40-45M
Yield: 6
Cuisine: European
Ingredients: For the crostata dough:; 30g sugar; 20g ground almonds/almond flour; 125g all-purpose flour; 55g cold butter; 1 egg yolk; pinch of salt; For the frangipane:; 75g pecan nuts ground; 70g butter; 40g sugar; 12g honey; 1 large egg; pinch of salt; For the sweet apples:; 2 large apples (I used renette) thinly sliced; 150g sugar; 150g water; juice from 1 lemon; optional: pecan nuts to decorate the edges; optional: edible flowers for decoration

by Micaela Harrasser November 4, 2024

November 4, 2024

This rich and delicious crostata smells and screams of Autumn! With its vibrant colors, the aroma from the pecan-flavored frangipane and the sweet apples, it’s the perfect treat to have with your warm coffee or tea, or at the end of a meal!
The richness starts from the crostata shell, where ground almonds are mixed with normal flour to enhance its aroma. You could also add some orange or lemon peel for extra flavor. For a dairy free version, feel free to use a vegan butter (I like the Violife one), or margarine.
Next, a classic frangipane (a french mix of ground almonds, butter, sugar and eggs) with a twist (made with pecan nuts instead of almonds) is added as filling. Absolutely delicious ;D
The cake could already be savored like this, but where’s the beauty in that?
For the topping, I first added some extra pecan nuts on the edge. They are not essential though, it’s mostly aesthetics. Then, I made these softened and sweet apple slices (otherwise it cannot be Autumn!), to add some color and extra flavor. So delicious, and pretty right? 😀 let me know if you make it! 🙂 buon appetito!

Autumn Crostata with Pecan-flavored Frangipane & Apples

Serves: 6 Prep Time: 30 min (+2h resting time for the dough) Cooking Time: 40-45 min 40-45 min Nutrition facts: 200 calories 20 grams fat

Ingredients

For the crostata dough:

30g sugar
20g ground almonds/almond flour
125g all-purpose flour
55g cold butter
1 egg yolk
pinch of salt

For the frangipane:

75g pecan nuts ground
70g butter
40g sugar
12g honey
1 large egg
pinch of salt

For the sweet apples:

2 large apples (I used renette) thinly sliced
150g sugar
150g water
juice from 1 lemon
optional: pecan nuts to decorate the edges
optional: edible flowers for decoration

Instructions

First, let's make the crostata dough as it has to rest in the fridge for a couple of hours.
To a stand mixer (easier, otherwise to a bowl), add all the dough ingredients but the egg yolk.
Mix with the paddle attachment (or a wooden spoon) until all combined, then add the egg yolk.
Mix until the egg yolk is incorporated, then transfer to your worktop.
Work with your hands just enough to get the butter well incorporated (you do not want to see butter lumps anywhere). Do not work it for too long to prevent the butter from melting.
Make it into a disk, cover with cling film and store in the fridge for a couple of hours.
Once the time has passed, turn the oven to 180C.
Take the dough out, work it with your hands until it turns soft and it's not forming cracks.
With a rolling pin, flatten it to a 1/2cm thickness.
Butter your cake tin, then carefully transfer your dough.
Cover the bottom and edges, then cover with parchment paper and add some beans or baking beads to 'blind bake' the crostata shell (with this method, you cook the shell to keep it dry and crisp (if you skip the first cooking, it will become soggy).
Place in the lower part of the oven and cook for about 20 minutes.
Remove and let it cool off, but keep the oven on.
During this time, prepare the pecan frangipane: to a small mixer with blades, add all dry ingredients and blend until powdered and mixed.
Next, add the eggs honey and butter and mix. Your pecan frangipane is ready!
Remove the beans/beads and paper from the crostata shell. Transfer the pecan frangipane to your crostata shell, then place it back in the oven to cook for another 20-25 minutes, until the crust is golden and frangipane nicely darkened.
While it cooks, prepare the syrup for the sweet apples by heating up the water, sugar and lemon juice.
Finely slice the apples.
Once the cake is ready, take out from the oven.
Place the sliced apples in the hot syrup for a couple of minutes to soften up.
If you want, decorate your crostata with pecan nuts on the edge.
Add your sweet apple slices on top, and flowers if using.
Your cake is ready - buon appetito!