Apple Crostata

Total Time:
46 min
Prep:
20 min
Inactive:
1 min
Cook:
25 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • For the pastry:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 pound (1 stick) very cold unsalted butter, diced
  • 2 tablespoons ice water
  • For the filling:
  • 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
  • 1/4 teaspoon grated orange zest
  • 1/4 cup flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced
Directions

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.


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4.7 105
I turned this into five small individual crostatas, it was a bit more work, but everyone loved their own dessert. Served it warm from the oven ( I baked them on parchment paper) with ice cream . item not reviewed by moderator and published
Fantastic! Big hit with guests at a dinner party. I used Granny Smith apples and it turned out very well - not too sweet. I didn't have allspice, so I substituted cloves, nutmeg, and a little more cinnamon. Delicious! Will definitely be making this again. item not reviewed by moderator and published
I followed this recipe exactly, using Empire apples. Funny, without reading reviews first, I ended up doing exactly what one of your reviews did: roll the dough out on parchment paper...and transfer dough with parchment paper to cookie sheet. Make sure you spread filling evenly. Use pizza peel to transfer Crostata to plate with parchment paper..Cut around parchment paper. The Crostata was delicious and my only recommendation is to make it the day you want to eat it. item not reviewed by moderator and published
This is just perfect !! The crust is delicious and so is the filling . Super easy , definitely my new favorite . I changed one thing only i baked at 425 for 35 mins . item not reviewed by moderator and published
A bit too much butter in my opinion. Granted I halved the recipe but it's still a lot of butter. The crust wasn't all that great. item not reviewed by moderator and published
I have to give this a 4 star rating....Very good with a few of my suggestions; roll the dough out on parchment paper...and transfer dough with parchment paper to cookie sheet..For the filling OMIT the allspice. Convection baking is best for this recipe...Use 5 apples instead of 3...Make sure you spread filling evenly. Also use a couple of granny smiths in the mix...Use pizza peel to transfer crostata to plate with parchment paper..Cut around parchment paper, leave on plate and serve warm or cold topped with ice cream....No Charge for comment Ina ! Karen Tierney item not reviewed by moderator and published
There are several things wrong with this recipe. 1) Temperature and baking time should be 400 degrees for 30-35 minutes; 2) Way too much salt - only a pinch is required in the apples, not 1/4 tsp.; and 3) my opinion - not enough dough for the amount of apples; would increase to 1 1/2 c flour and 10 tbsp. butter. item not reviewed by moderator and published
was good - though used a store bought crust from Trader Joes. The orange peel really added a lot. I used Cameo apples. This is the first time I made a crostata & I think I do not like it as much as pie because there seems to be a higher fruit to crust ratio in a traditional pie. But this was easy & tasty & I would make it again. item not reviewed by moderator and published
Just made this and it came out beautifully. The pastry rolled out perfectly. I decided to chill it for 30 minutes before baking. It took only 30 minutes to prepare. I can't wait to try it with other fruit combinations such as peaches or mixed berries. item not reviewed by moderator and published
awful experience! The dough ripped apart, the oven temperature is too high to fully cook the apples without burning the crust. Another comment about the dough is that 11 inches is an very small circle for the pile of apples. Finally, the edges wouldn't stay turned up. All together the worst experience I've ever had with a Food Network recipe. item not reviewed by moderator and published

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