This apple crostata couldn’t be easier and can be made with all kinds of fruit. Pears are a perfect substitute and in the summer I often use berries. The dough can be made ahead and frozen.

Serves 8

1 2/3 cups all purpose flour
1/3 cup cornmeal
3 Tb. sugar
1/2 tsp. salt
zest of one lemon
6 oz. cold unsalted butter, cut into small pieces
1/4 cup sugar
1 Tb. cornstarch
1/2 tsp. cinnamon
3 large apples, peeled, cored and thinly sliced
2 Tb. lemon juice
3 Tb. unsalted butter, melted
1 egg, beaten in a small bowl

cinnamon and sugar for dusting the top, optional

Combine the flour, cornmeal, sugar, salt and zest in a large bowl. Add the cold butter and cut into the flour with two knives or a pastry cutter until small bits are distributed throughout the dough. Add about six tablespoons of very cold water a little at a time until s soft dough can be formed. Gather the dough into a ball and flatten slightly, wrap in parchment or plastic wrap and chill for about thirty minutes.

Combine the sugar, cornstarch, cinnamon and apples in a large bowl and sprinkle the lemon and butter over the top, mix well.

Heat the oven to 400.
Roll out the dough on a floured work surface into a 14 inch circle and place on a piece of parchment paper. Arrange the apples two concentric circles overlapping slightly, leaving about a two inch border all around. Brush the top of the edges of the top with egg wash and then fold it over so its slightly overlapping the apples. Brush the top of the dough with egg wash. Slide the parchment onto a baking sheet.

Sprinkle cinnamon and sugar all over the top and edges if desired. Bake the crostata until golden and apples are bubbling about 40 minutes. Slide crostata onto a wire rack to cool slightly and serve.