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Mutsu Apple Walnut Crostata with Burton's Maple Ice Cream

Suzanne Imaz - Sofitel Chicago Water Tower
Chicago, IL


Burton’s Maple Ice Cream

7 fluid oz. maple syrup

¼ vanilla bean

6 fluid oz. cream

10 fluid oz. milk

30 grams or 1 oz sugar

128 G or 6 egg yolks

Boil syrup and vanilla to 248 degrees Fahrenheit

(120 C) to reduce

Warm milk and cream, whisk yolks and sugar.

Temper hot liquid into yolks and cook till mixture thickens 185 F (85C).

Add reduction, strain, chill and churn.

Tart Dough for 2, 9” Tarts or 1 Large Tart

From Joann Killeen’s Cucina Simpatica

½ lb., cold unsalted butter, cut into ½-inch cubes

2 cups all-purpose flour

¼ cup sugar

½ teaspoon Kosher salt

¼ cup ice water

Combine dry ingredients in a bowl.

Toss in cubes of butter to coat them and place in food processor pulse till butter is the size of small peas. Add ice water and process about 10 seconds till dries are moistened.

Turn onto plastic wrap and press into a flat disk chill an hour or more.  Then roll into an 11” circle.  Preheat oven to 450 F.


3 Mutsu apples

2 oz. cold unsalted butter cut in 1/2” pieces

¼ cup flour

¼ cup sugar

¼ cup chopped walnuts

Combine flour and sugar in bowl or Kitchen Aid mixer.  Cut in butter with 2 forks or using the paddle attachment.  Add in walnuts and toss together peel and core apples.

Cut into quarters and cut each quarter into 6 pieces.

Place apples in center of circle of dough leaving a 1½” border.  Sprinkle topping evenly over apples. 

Fold dough up gently over fruit pressing outside edge of dough and pleats. 

Bake 20 minutes or until crust is golden and apples are soft.

Cool slightly and serve warm with Burton’s Maple ice cream.  Each tart serves 6-8.

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