This recipe came about because I purchased one too many hidden rose apples and I did not want it to go to waste. Hidden rose apples are a naturally pink-fleshed apple(not pink peel, like the actual color of the fruit is pink), and they are usually only available 2-3 months in the year. They have a mild berry flavor to them, with some people even saying it tastes like strawberry lemonade. I would agree with the berry-like notes in that regard. I wanted to pair the apples with some other wintery ingredients, just to embrace the apples and what else was in season, so I gravitated towards winter citrus, or yuzu. I have a heaping jar of yujacha(yuzu marmalade that is usually mixed with water and enjoyed as a popular Korea beverage) in my fridge, and I love using that in yuzu desserts. I also used almond, since almond and yuzu is a fun combo, especially with other fruits, and olive oil, to play off of the citrus-y notes, and put all of those flavors together in a crostata. Crostatas are an Italian open faced tart, made by placing filling into the center of the dough, and that is wrapped around the filling. They are a gorgeous way to showcase fruits and ingredients, so I like using them for that specific purpose!

For this recipe, we have an almond infused crostata dough, using a bit of almond flour in a shortbread dough to create a crunchier texture. I filled it with a yuzu-olive oil frangipane, which is like an almond cake-situation that also tastes like an olive oil cake because of my inclusion of that. The topping is the shaved apples, which are baked into that filling, more yujacha, olive oil, and almonds, and a generous dusting of powdered sugar, just as an homage to classic Italian desserts. In terms of the time commitment, this dessert does require a decent amount of wait time. The crust being made from a butter-based dough means that it needs time to chill before and after being rolled. If you don’t do that, you run the risk of the crust exploding in the oven as the frangipane expands during that baking process. The frangipane batter is very quick to make, while I found that the most manual portion was layering the apple slices on top of the whole thing. Since you have to ensure both the crust and the frangipane bakes, expect this to take at least 45 minutes, However, the end result is a comforting, rustic tart that is fairly interchangeable with the fruit you want to use – try this recipe with blueberries or blackberries if you don’t have hidden rose apples on hand!

Makes 8-10 servings:
For the crostata dough:
1 cup all-purpose flour
1/4 cup almond flour
1/4 cup granulated sugar
a pinch of salt
1 stick unsalted butter
1 egg
1 tsp vanilla extract

In a food processor, blend ingredients together to form a dough. Refrigerate the dough for 10-15 minutes then roll out on on a lightly floured surface to roughly 10 inches in diameter. Transfer to a lined sheet tray.

For the yuzu-olive oil frangipane:
2oz all-purpose flour
2oz almond flour
2 tbsp granulated sugar
4oz yujacha
1oz olive oil
a pinch of salt
1 egg
1 tsp vanilla extract

Mix everything together until a batter forms.

For the garnish:
1 hidden rose apple, sliced thinly on a mandolin
2 tbsp yujacha + 1 tsp olive oil
almond flakes
confectioner’s sugar

Spoon the frangipane into the center of your crostata dough, keeping it at least 2 inches from the edges. Arrange the apples on top of that, and then fold the edges of the crostata around the frangipane mixture. Brush the edges and top with the yujacha mixed with olive oil and sprinkle almond flakes on the edges of the dough. Refrigerate the crostata for 30 minutes before baking at 375 degrees F for 45 to 55 minutes – you want to make sure that the frangipane in the middle comes out clean when you poke it when a toothpick. Finish with confectioner’s sugar.