Apple Crostata with Spiced Caramel Sauce

Instructions

1. 1

   In a large bowl, work the flour, sugar, salt, lemon zest, and butter together with your fingertips or a pastry blender until the mixture looks like coarse meal. Whisk the egg and vanilla together in a small bowl, drizzle it over the flour mixture, then stir gently with a fork until the dough comes together in large clumps. A food processor works here too: just pulse each stage.

2. 2

   Turn the dough out, gather it into a single mass, then divide it evenly in half. Shape each half into a 5- to 6-inch disk, wrap tightly in plastic wrap, and refrigerate until the dough firms up but has not gone hard, about 30 minutes.

3. 3

   Set a heavy, wide 6- to 8-quart pot over medium-high heat and melt the butter. Add the brown sugar, lemon juice, cinnamon, salt, and apples, stirring to combine. Cook uncovered, turning the apples occasionally, until they soften and their juices thicken and start to caramelize, 10 to 15 minutes. If the mixture darkens too fast, dial the heat down. Tip everything into a shallow bowl and refrigerate until fully cooled.

4. 4

   Position a rack in the middle of the oven and heat it to 350°F. Invert the bottom of the springform pan so the crostata will slide off easily later, then lock the pan in place. Generously butter the interior and pop it into the fridge or freezer briefly to set the butter.

5. 5

   Take one disk of dough and press it evenly across the bottom and 1 inch up the side of the pan. The smooth bottom of a metal measuring cup is useful for getting an even surface. Refrigerate the shell while you work on the lattice.

6. 6

   Between 2 sheets of wax paper, roll out the second dough disk into a 10-inch round. The dough will be quite tender. Peel off the top sheet of paper, then cut the round into 10 strips, each about 3/4 inch wide. Slide the strips, still resting on their paper, onto a baking sheet and chill until firm, about 15 minutes in the refrigerator or 5 minutes in the freezer.

7. 7

   Spoon the apple filling into the chilled shell, spreading the slices out evenly. Lay 5 strips of dough parallel across the top, spaced 1 inch apart, trimming the edges flush with the rim of the pan. The dough tears easily, so patch any breaks with your fingers. Lay the remaining 5 strips diagonally over the first set, again 1 inch apart, to form a lattice, and trim those edges as well.

8. 8

   Gather the scraps of remaining dough and roll them into several long ropes, each about 1/4 inch thick. Press the ropes around the perimeter of the crostata in a single layer, smoothing the seams with your fingers until you have a neat, even edge. A little dough will be left over.

9. 9

   Slide the crostata into the oven and bake until the pastry turns pale golden, 50 minutes to 1 hour.

10. 10

    Toward the end of baking, combine the apricot preserves with 1 teaspoon of water in a small saucepan over medium-low heat. Stir until melted, then strain through a fine sieve into a small bowl.

11. 11

    Once the crostata comes out of the oven, brush the surface generously with the warm apricot glaze. Allow it to cool completely on a wire rack before unclipping and removing the side of the pan.

12. 12

    Pour the cream into a small saucepan and set it over medium heat. Bring it just to a simmer, then take it off the heat and keep it hot with a lid on.

13. 13

    Combine the granulated sugar, brown sugar, and 1/2 teaspoon of lemon juice in a heavy 2 1/2- to 3-quart saucepan. Cook over medium heat without stirring until the mixture is partially melted. If it starts turning dark around the edges, lower the heat. Continue cooking, stirring occasionally with a fork, until the sugar is completely melted and a deep golden caramel forms.

14. 14

    Pour in the hot cream carefully, the mixture will bubble up aggressively and the caramel may seize slightly. Whisk in the pumpkin pie spice and salt without hesitation. Reduce the heat and simmer, stirring, until the caramel smooths out and the sauce reduces to about 1 cup, roughly 5 minutes. Pull the pan off the heat and whisk in the butter piece by piece until fully melted. Pour into a glass measure and let it cool slightly before serving.

15. 15

    To serve, slide the crostata off the pan bottom onto a flat plate, or simply bring it to the table on the pan bottom. Offer vanilla ice cream or whipped cream alongside, with the warm spiced caramel sauce for drizzling.