Ingredients

Dough

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 1/4 teaspoon Kosher salt
• 1/2 pound cold unsalted butter, divided
• 1/2 cup ice cold water

Filling

• 4 granny smith or fuji apples, peeled and sliced
• 1/2 cup white sugar
• 1/2 cup apple butter or caramel sauce
• 1/4 cup cornstarch

Topping

• turbinado sugar

Instructions

In a food processor, combine flour, sugar, and salt. Cut in butter until the mixture resembles coarse breadcrumbs. Put the mixture in a bowl. Add ice water and mix just until it comes together. Form into a disc, wrap in plastic, and refrigerate until firm, about one hour.

In a mixing bowl, combine the apples, white sugar, and cornstarch. Toss well.

Remove the dough from the refrigerator. Flour the workbench and roll out the larger piece of dough to 1/8-inch thickness. The dough will be very fragile. Keep it cold and work quickly, but carefully. Transfer to a parchment-lined, solid tray for the Wolf Legacy Convection Steam Oven. Patch any holes carefully to be sure the base is solid.

Spread the apple butter evenly within 2 inches from the edge of the crust. Fill the tart shell with the fruit mixture. There should be about 2 1/2 cups of fruit. Fold the edges of the crostata over the fruit about every 2-3 inches. Take 1 egg that has been whisked and brush over the crust. Sprinkle the crust with turbinado sugar. Top apples with more caramel if you would like.

Bake on rack position 2. On the Wolf Legacy Convection Steam Oven, select More, Auto Steam Bake Mode, and Bread. Set the temperature to 375°F and bake for 30-35 minutes. There is no need to wait for the preheat. Cool to room temperature and serve with vanilla ice cream or lightly sweetened whipped cream.