*These little crostatas are best served the same day they are baked, when the crust has a nice crispness to it. Leftovers the next day will still be delicious, but the crust will be softer. Store lightly covered at room temperature. Do not add caramel sauce until serving.
*If you'd rather make one whole crostata, tear off larger pieces of plastic wrap and roll your dough into one large 12-13" circle. Fill, pleat, brush with egg wash and sprinkle with sugar. You may need to let the crust sit for a few minutes at room temperature to soften up just a little before you begin pleating it. Bake at 350 degrees F for 50-60 minutes or until crust is completely golden and filling is bubbly. The crust will be thicker with one large crostata and it will also be delicious!
*The caramel sauce adds a lot of sweetness, so for me, the 3 Tablespoons of brown sugar in the filling was plenty.
*I almost always make the dough the day before. It doesn't take long and it's nice to be able to take some dough out of the refrigerator the next day and just fill and bake it.
*You can also freeze the dough after rolling if you're not going to use it the next day. Freeze flat or roll it up loosely into a tube like shape while it's still sandwiched in the plastic wrap, place it in a freezer bag and freeze. When you're ready to use it, let it thaw in the refrigerator, then fill and bake as usual.
*The chill time in the refrigerator is important! It relaxes the gluten and helps keep your dough from shrinking while it bakes.
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