A rustic tart loaded with fresh apples and spices, wrapped up in a buttery crust.
What Is an Apple Crostata?
Crostata is the Italian term for a simple rustic tart, or galette.
Elise Bauer
Fold the sides of the dough a little over the fruit and bake.
For more information on which apple varieties are best for baking, check out ourGuide to Apples.
A Little Back Story …
Elise Bauer
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.
Elise Bauer
Not until this year, when I spied 7 beautiful apples on its lowest branches.
At least until the raccoons got to them.
Or maybe it was the squirrels.
Elise Bauer
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 makesapplesauceand apple treats practically every day.
Elise Bauer
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.
Elise Bauer
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.
Elise Bauer
If you could, use a mix of apple varieties for this tart.
The result will be more interesting.
Add half of the butter and pulse 8 1-second pulses.
Elise Bauer
Add 2 Tbsp of very cold water to the dough.
Pulse a couple of times.
Empty the food processor bowl onto a clean surface.
Elise Bauer
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.
Elise Bauer
As the dough is chilling, peel, core, and slice the apples into 1/4-inch to 1/2-inch slices.
Place in a large bowl and sprinkle with the lemon juice and lemon zest.
In a bowl, whisk together the sugar, cornstarch, ground cinnamon, ground nutmeg, and salt.
Remove dough from refrigerator and let sit 5 to 10 minutes before rolling out.
Place on a lightly floured clean surface and roll out to a 14 inch (35 cm) round.
(The dough round will be on the thin side.)
Pro-tips: don’t let the dough stick to the table.
If it starts to stick, sprinkle the surface with more flour.
If the dough gets too soft to work with, chill in the refrigerator for a few minutes.
Gently transfer to a parchment lined rimmed baking sheet.
Gently lift up and drape the edges over the apples.
Whisk together the egg white and cream.
Use a pastry brush to brush over the exposed areas of the crust.
Sprinkle the top of the crostata with sugar.
Dot the exposed apples with butter.
Bake at 400F (205C) for 45 minutes to an hour, checking after 30 minutes or so.
If the apples start to brown too much, tent them with foil.
Remove from oven and let cool on a rack for 30 minutes to an hour before serving.
Use a hand mixer to whip until you have soft peaks.
Chill until ready to serve.
Serve the apple crostata with whipped cream or vanilla ice cream.
