Mamaleh's Apple and Date Crostata

Photo by Michael Piazza

Mamaleh’s pastry chefs Rachel Sundet and Lauren Feldman shared the showstopping, fragrant crostata that they bake only for the Jewish High Holidays. The apple and date filling is roasted before piling into a rich, cream-cheese-based crust. They like using Granny Smith apples but you could choose Jonagold, Winesap, Braeburn or other local varieties that hold up well in baking. A generous sprinkling of raw sugar before slipping the tart in the oven adds a little crunch and a rustic glow. The dates add a rich sweetness and texture that are a counterpoint to the zesty and zippy apples.

Makes 1 tart, serving 6–8 people

Dough:
3 ounces cream cheese, room temperature
3 ounces (¾ stick) unsalted butter, room temperature
4 ounces all-purpose flour (1 scant cup)
pinch salt
1 egg, beaten
raw (turbinado or demerara) sugar for sprinkling

Apple Filling:
1¾ pounds apples (roughly 3 medium-sized apples), peeled, cored and sliced lengthwise
6 pitted Medjool dates, sliced lengthwise
¼ cup packed dark brown sugar
3 tablespoons all-purpose flour
¼ stick cold unsalted butter, cubed
½ teaspoon sea salt
2 tablespoons silan (Medjool date syrup), plus extra to drizzle on top (honey, maple syrup or molasses make good substitutes)
grated zest of 1 lemon

Using an electric mixer, slowly beat together cream cheese and butter until smooth. Add flour and salt and mix just enough to combine. Pour onto a floured board and shape into a disk; wrap in parchment or cling film and chill at least 30 minutes and up to a day in advance.

Mix all apple filling ingredients except the lemon zest together in a high-sided roasting pan. Bake at 375°F for 10–15 minutes, until apples just begin to soften. Remove from oven, stir in the lemon zest and let cool to room temperature.

Reduce oven temperature to 350°. Roll out the dough into a roughly 14-inch round. Transfer the dough to a baking sheet lined with parchment. Pile the apple filling in the center—not too high, and leaving a 2-inch border of dough around all sides.

Pick a spot to start with the dough and begin folding the sides up, overlapping it so that you end with a round shape and about 5–6 folds.

Chill the crostata in the fridge or freezer for at least 30 minutes. (If freezing, it can be wrapped in plastic once frozen and stored for up to a month before baking).

Brush the exposed dough with beaten egg and sprinkle generously with raw sugar. Bake for roughly 40–50 minutes, until the crust is deep golden brown. Serve warm or at room temperature.

This recipe appeared in the Fall 2019 issue as part of a larger story on the Jewish holiday Sukkot.