What Is an Apple Crostata?
Crostata is the Italian term for a simple rustic tart, or galette. To make this apple crostata, we toss some apple slices with lemon, sugar, cornstarch, and spices, roll out a round of dough, and arrange the apple slices in the center of the dough. Fold the sides of the dough a little over the fruit and bake. It’s easy! For more information on which apple varieties are best for baking, check out our Guide to Apples.
A Little Back Story …
I planted an espaliered apple tree when I moved into my house a few years ago. It came with apples on it, and seemed so full of promise. For the next 3 years the tree flowered, but alas no apples. Not until this year, when I spied 7 beautiful apples on its lowest branches. Hurrah! Finally! At least until the raccoons got to them. Or maybe it was the squirrels. In any case, one day they were all gone, and I didn’t pick them! Fortunately, my parents’ trees are loaded with more apples than they can possibly use. When it’s apple season my father makes applesauce and apple treats practically every day.
Unfussy Apple Crostata
Dad loves making this apple crostata because it’s not too fussy. It tastes great, and he doesn’t have to attempt to make it look pretty. My father, at 85, is a practical man. He doesn’t have time for pretty (unless it’s my mom, who in both of our opinions is the most beautiful woman we know), but he does love apples baked with cinnamon, sugar, nutmeg, and butter. This simple crostata is a perfect way to enjoy apples of the season. The crust is on the thin side, meaning you get mostly apples with a serving. He tops it with heavy cream that he has whipped up with some powdered sugar and vanilla.
Best Toppings for Apple Crostata
French Vanilla Ice Cream Cinnamon Ice Cream Caramel Sauce Whipped Cream
More Favorite Apple Desserts
Apple Pie Easy Baked Apple Slices Apple Cobbler Apple Crisp Mile High Deep Dish Apple Pie
If you can, use a mix of apple varieties for this tart. The result will be more interesting.
1 1/4 cup (160g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt (skip salt if using salted butter) 8 tablespoons (1 stick, 113g) chilled butter, cut into 1/2-inch cubes
Filling:
1 3/4 pounds (800g) good cooking apples (Fuji, Jonagold, Pippin, Granny Smith), about 3 to 4 apples 2 tablespoons lemon juice 1 1/2 teaspoons lemon zest 1/2 cup sugar 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Small pinch salt
To Finish:
1 egg white 1 teaspoon cream 1 teaspoon sprinkling sugar (can use plain sugar) 1 teaspoon butter
Whipped cream:
1/2 cup (120ml) heavy whipping cream, very cold 1 tablespoon powdered sugar 1/4 teaspoon vanilla extract
Add half of the butter and pulse 8 1-second pulses. Add the rest of the butter and pulse several more times, until the largest piece of butter is no larger than a pea. Add 2 Tbsp of very cold water to the dough. Pulse a couple of times. Continue to add icy water, a teaspoon at a time (no more than 3 teaspoons) until the dough just holds together when you pinch some with your fingers. Empty the food processor bowl onto a clean surface. Gather up the dough into your hands and form a ball. Flatten into a disk and wrap tightly with plastic wrap. Chill for at least 1 hour. Serve the apple crostata with whipped cream or vanilla ice cream. Peach Galette here on Simply Recipes Apple Cheddar Galette here on Simply Recipes Strawberry Raspberry Crostata from Joy the Baker Pluot and Ginger Crostata from Honestly Yum
