I absolutely loved this version of the crostata as I love apples and cinnamon in any form. This was made with the remaining dough from the Custard and Fruit Crostata. I didn't follow any recipe as such but just threw in whatever I liked.
Half a batch of Crostata dough
1 Tsp Cinnamon
A Pinch of Nutmeg
1/2 Tsp Lime Juice
2 Tbsp Brown Sugar
2 Large Apples (Any kind)
1/2 Cup Toasted Pecans (Roughly Chopped)
1. Preheat oven to 175 degree C (350 degree F). Keep the dough in the fridge until needed. Keep ready a large baking sheet.
2. Peel, core and slice the apples. Place them in a microwave proof plate and add to it the rest of the ingredients (except the pecans). Give a good stir with a spoon to mix and heat in the microwave for 4 minutes on high. The apples will become soft and leave a lot of liquid. Separate the liquid and add in the pecans (Alternatively you can cook them on the stove).
3. Take the dough and place between two sheets of wax paper. Roll out the dough to form an 8 inch circle, upto 5 mm in thickness. Remove the top sheet of wax paper. Using the bottom sheet, lift the dough circle and flip on the baking sheet.
4. Place the filling in the center of the circle, leaving a one and half inch gap from all sides. Fold the dough over the filling from all sides to form a temporary bowl leaving the center open (pleating the edges to form a broad rim). Place in the oven and bake for 20 - 30 minutes or until golden brown.