Apple Crostata

A Crostata is an Italian baked pie or tart. This one is made with a shortcrust pastry dough, similar in flavor and texture to a shortbread cookie. The filling is simply apples, topped with a crumble.

I made this last night. I seldom bake anything, but this seemed simple so I gave it a try. It turned out wonderful. I will be making it again for our Thanksgiving dessert. We had it topped with some high-quality vanilla ice cream.

Once you drag out the food processor you use it for both the dough and the crumble. I can’t take any credit for this one. I copied it from Ina Garten on the Food Network. I changed the order so that you make the dough first so you can let it rest in the refrigerator. Then make everything else while you are waiting. The only other thing I did different from the recipe is I sprinkled some lemon juice on the cut-up apples to keep them from browning. I left out the orange zest and the allspice because we didn’t have an orange or the allspice. Neither were missed. I used Granny Smith apples.


Serves: 6

Apple Crostata


1 cup, all-purpose flour
2 tablespoons, granulated or superfine sugar
1/4 teaspoon, kosher salt
1/4 pound, very cold unsalted butter – (1 stick) diced
2 tablespoons, ice water
1 1/2 pounds, apples – MacIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon, grated orange zest (optional)
juice of 1/2 of a lemon
1/4 cup, flour
1/4 cup, sugar
1/4 teaspoon, kosher salt
1/4 teaspoon, ground cinnamon
1/8 teaspoon, ground allspice (optional)
4 tablespoons, cold unsalted butter – (1/2 stick) diced


  1. 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 ball. Wrap with plastic and refrigerate for at least 1 hour.
  2. For the filling: peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest (if using) and sprinkle with lemon juice.
  3. For the crumble: 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.
  4. Preheat the oven to 450 degrees F.
  5. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Sprinkle crumble evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
  6. Bake the crostata for 25 to 30 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.


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