Apple Crostata
Apple Crostata is a rustic Italian free-form tart made with flaky pastry and tender cinnamon-spiced apples.Its simple preparation makes it easier than a traditional apple pie while offering equally delicious results.Fresh apples, warm spices, and buttery pastry create a comforting homemade dessert.The golden crust provides a crisp contrast to the soft, juicy filling.Serve warm with vanilla ice cream or whipped cream for an unforgettable treat.Perfect for holidays, family dinners, autumn celebrations, or everyday baking.
Ingredients
For the Pastry
- 1¼ cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Apple Filling
- 4 medium apples (Granny Smith, Honeycrisp, or Gala), peeled and thinly sliced
- ⅓ cup granulated sugar
- 1 tablespoon brown sugar
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
For Finishing
- 1 egg, beaten
- 1 tablespoon coarse sugar
- Optional: caramel sauce or vanilla ice cream for serving
Instructions
- In a large bowl, combine the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the ice water until the dough comes together. Shape into a disc, wrap, and chill for at least 30 minutes.
- In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, vanilla extract, and cornstarch. Let the mixture rest for 10 minutes.
- Roll the chilled dough into a 12-inch circle on a lightly floured surface or parchment paper.
- Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges.
- Fold the pastry edges over the apples, overlapping slightly while leaving the center exposed.
- Brush the pastry with beaten egg and sprinkle with coarse sugar for a crisp, golden finish.
- Bake in a preheated 400°F (200°C) oven for 35–40 minutes, or until the crust is golden brown and the apples are tender.
- Allow the crostata to cool for about 15 minutes before slicing. Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Notes
- Choose firm apples that hold their shape during baking.
- Keep the butter cold for a flaky pastry.
- Chill the dough before rolling.
- Cornstarch helps thicken the apple juices.
- Slice the apples evenly for consistent baking.
- Bake until the filling is bubbling and the crust is golden.
- Let the crostata cool slightly before slicing.
- Best enjoyed fresh on the day it is baked.