Apple Crostata Recipe

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Scrumptious Italian specialty using autumn's bounty of apples.
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  • CRUST:
  • 1 1/2 cups flour - all purpose
  • 2 tablespoons sugar, granulated
  • 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into pieces
  • 1/2 teaspoon salt salt
  • 3 tablespoons ice water
  • 3 apples of your choice, peeled, halved, cored and sliced into 1/8 inch thick slices
  • 1/4 cup plus 1 tablespoon sugar
  • 1 teaspoon lemon juice lemon juice
  • 1 large egg white beaten with 1 tablespoon water - egg wash
  • 2 tablespoons almonds - sliced, toasted
Container: large bowl, large baking sheet
45 mins
40 mins
85 mins
  • Preheat oven to 400°.
  • Mix flour and sugar in processor.
  • Add butter.
  • Pulse until mixture resembles coarse meal.
  • Add salt.
  • Pulse in ice water, 1 tablespoon at a time until moist ball forms.
  • Gather dough into a ball, flatten into a disk.
  • Wrap in plastic wrap and refrigerate for one hour.
  • Position rack in center of oven and preheat to 400°.
  • Roll out dough on a floured surface to an 11 inch round.
  • Transfer dough onto a heavy baking sheet that is lined with parchment paper or a silpat.
  • Combine apples, 1/4 cup sugar and lemon juice in a large bowl.
  • Toss to blend and set aside for 10 minutes.
  • Spoon the apple mixture over dough, leaving a 2 inch border.
  • Fold dough border over filling to form an 8 inch round leaving apples exposed in the middle.
  • Pleat all around the edges.
  • Brush crust with an egg wash and sprinkle with remaining 1 tablespoon of sugar.
  • Bake crostini until crust is golden brown (approximately 40 minutes.
  • Cool on a wire rack for 10 minutes.
  • Toast almonds on medium heat in a frying pan, stirring continuously until lightly browned.
  • Slide a metal spatual under crust to free it from the pan.
  • Sprinkle with almonds and serve.
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