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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    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.
    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.
    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.
    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.
    Made this tonight for company and it was great! Made it exactly as recipe said. It started burning slightly around edge after 17 minutes, so I turned off oven and let it go for 3 more minutes. I used Northern Spies. Great fall dessert!
    This is one of my husband's all-time favorites! Fun to make for guests and it makes the kitchen smell wonderful while it's baking. So easy to prep...
    I followed the recipe exactly and had the same problem as Penny with the dough melting completely away from the apples. Very disappointing. It looked so pretty going into the oven but unappetizing coming out. 
    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.
    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.
    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!
    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 :-
    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.
    Excellent taste and super easy and quick. This recipe is a go to for any kind of get together or celebration.
    Forget apple pie. Forget apple crisp. This is the most perfect baked apple recipe you will find.
    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.
    Simply delicious. Tart dough is sturdy,crisp and cuts beautifully. Apples in season elevate the filling to something special.
    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!
    I was skeptical that this crostata would have a lot of flavor because it requires so little, but it was actually amazing! I used refrigerated pie crust and omitted the orange zest. I used Jonagold apples and I would definitely use them again! I love this recipe, it was so good and super easy to make.
    I discovered this recipe in '04, been making it every since. I do slice the apples and use 1/3 white and 1/3 cup of brown sugar, I omit the orange zest. It takes between 40-45 minutes to bake and I also brush the top it with half and half & sprinle it with cinn and sugar. Oh-la-la is it ever good :-
    This is hands down the BEST dessert I have ever made - thank you Ina!! I added 1/4 tsp of almond & vanilla extract to the apples (Jonagold. The pastry is really easy and has such an amazing light flaky texture- it's worth making it. I don't have a large enough food processor, so I cut the butter in and then added the water and mixed with a fork. It most likely is my oven, but I had to cook it about 45 minutes. Thanks again for this recipe, it will be a staple in our home for years :
    This was such a simple recipe and yummy! It wasnt overly sweet, and the orange zest gave it a nice touch. I LOVED IT and will be making it again. Thanks Inna xoxo
    Are you kidding me??? This is the most delectable apple anything! I could make 12 and eat them all! Insane, must make this! I've made several times, and everyone is a winner, whoa! Love, love, love that Ina :
    Ina you are my go-to girl for recipes- you never let me down! This recipe was so easy and sooooo good. I've made pies before but never crostada and now I don't know if I'll ever go back to conventional apple pie again!
    As always Ina's recipe is delicious! I made this during the week and used ready made pie crust (9" and it came out perfect! Next time I will make the my own. This is better than apple pie! Can't wait to try it with pears, peaches, etc.
    This is a family favorite -- my parents even ask me to make it for them to take to parties. I make the crust by hand, since I usually make pie crusts by hand. I also use a tart pan when I want to make this look extra fancy for brunches or parties. It is worth looking for a good gorgonzola -- I like a mellow, young gorgonzola to go with the apples.
    Incredible.The texture is heavenly.
    I've made this recipe twice and it's been a hit both times. (Even with my die-hard chocolate lovers.) But I do slice the apples thinly, similar to prep for an apple pie. I also double (yes, double) the topping and serve with ice cream. Decadent? Yes, just the way we like it!
    I just loved this crostata! it was delicious! I had peaches too and I combined them with apples, OMG! the taste is wonderful! I ate a quart of crostata at once hehehehe
    I always watch Ina's program, my Mom loves watching Ina. This Apple Crostata is good for Mother's Day, and I am going to make 3 Crostatas that day. Thanks Ina for those wonderful recipes. 
     
    Love, Sara  
    from Puerto Rico 
    I agree with the other reviewers that the crust is very good. Not so much flaky like a standard crust, but more of a tender, crumbly cookie crust. However, the apples were not cooked enough in mine. I used Pink Lady apples, sliced on the thickest setting on my mandoline, but they were still pretty crunchy. I think they would have been almost raw if I had cut them into chunks as the recipe specifies. The flavor was good though. Next time I think I will microwave the sliced apples until they are almost completely cooked and cool them before adding to the crust. But it's a good recipe and a lot less labor intensive than a standard apple pie.
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