from the Toronto Star, 11 Jan 2006.
I used what I had in the kitchen, and not what was indicated in the recipe.
So it was 3 lbs of Spartan apples, instead of 2lb crisp apples and 1lb juicy, soft-textured apples.
I also cooked the apples on the stovetop a little longer than called for.
So there was more juice than expected.
The recipe called for the apple mixture to be cooled.
I was rushing to get it done. I poured it on the puff pastry hot.
I should have taken an approach similar to that taken with the sourdough series; use all of the right ingredients, take the proper care and give myself enough time. Instead, I substituted ingredients and rushed. I could have done the apple mixture today, let it cool overnight, then finished it tomorrow, but I did not. So the resulting Apple Crostata did not turn out as well as it could have. At least it still tasted good. (And yes, the areas around the crostata is the past-caramalized extra juice that oozed off the puff pastry).
~ Edit: 27 Jan 2012 ~
I re-did the Apple Crostata, using fewer apples, adding some cinammon and nutmeg and flour and letting it cool properly prior to adding it to the puff pastry. Then I baked it at 375 degrees celsius for about 30-40 minutes. It turned out better / not burnt.
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