Apple Crostata
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- Recipe categories: Fruit, Apple, Beans and Legumes, Peas,
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Average Rating:
Total Reviews: 92
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By paocris
on April 28, 2013
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I love this recipe. I make it all the time when we have company. I have tried this recipe using brown sugar in the topping, but it didn't work. it has to be the fine white sugar.
By Chef #1381735
Tucumcari, NM
on April 25, 2013
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I made this recipe exactly as called for, except switching up to half and half white and brown sugars. The recipe is OK. I don't think I'll make it again. My apple pie is much better and not any more difficult or time consuming to make. We also thought it had a touch to much salt. My daughter asked me if I sprinkled salt on it.
By Penny0226
on April 02, 2013
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I don't what's going on, but I made this recipe two times and each time the dough just melted away from the apples and spread out all over the parchment sheet. I've looked at other recipes and they seem to use more flour. I followed the recipe exactly including chilling the dough for one hour. Has anyone else had this problem? Also, it seems like too many apples for the small amount of dough. I'm going to try a different recipe. Otherwise, it tastes delicious!
By carol mac
NW area
on January 21, 2013
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This recipe is good and easy to follow however, I feel the orange zest over powers the apples so I leave it out. I add 1/3 cup of brown sugar & 1/3 cup of white sugar to the filling. It takes longer to bake then recipe states, whenever I've baked one it takes anywhere between 40-45 mins. Every time apples are on sale my hubby knows he'll be getting either an apple pie or costata :-
By lara9209
Seattle, WA
on December 31, 2012
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Found this initially in Barefoot Contessa book. To make dough easier to deal with, BEFORE I refrigerate it, I roll it out between 2 pieces of parchment paper. Then I put the 11" rolled piece of dough sandwiched btwn the parchment paper on a baking sheet in the fridge. When you're ready, pull it out and pull the top piece of parchment paper off and you are ready to make. Just use a spatula around the edges to loosen the dough from the parchment paper ... SO much easier than using flour (and much neater too ;-. Last night I threw some blackberries into it as well ... nice.
By Felix!
on November 22, 2012
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Excellent taste and super easy and quick. This recipe is a go to for any kind of get together or celebration.
By daisy01213
Rehoboth Beach,DE
on October 21, 2012
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Forget apple pie. Forget apple crisp. This is the most perfect baked apple recipe you will find.
By casaheather
Okanagan, BC
on January 19, 2012
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love this pastry! I mixed the apples with the flour mixture before putting into the pie shell (by mistake and my guests loved it!!! I did bake longer than the required time to brown the base.
By bethvk_10638686
Santa Fe, NM
on December 03, 2011
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Simply delicious. Tart dough is sturdy,crisp and cuts beautifully. Apples in season elevate the filling to something special.
By dellielj_802603
Lancaster, CA
on November 22, 2011
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I have made this more than once and is going to make it again and again. I have compared so many Crostata TO THIS ONE, Ina has the only one that is so simple and yet so delicious. Thank you Ina. 5+ STARS TO YOU!