This crostata is like a morning-friendly version of apple pie. A buttery crust made from lemon-inflected pasta frolla is filled with fresh apples spiced with cinnamon.
Note:There will be a little extra dough, use it to help patch the tart, or cover and save in the freezer to use at a later date. Use semi-tart to tart apples such as golden delicious, braeburn, granny smith, or macoun.
About This Recipe
|Yield:||serves 10 to 12|
|Active time:||35 minutes|
|Total time:||3 hours 30 minutes|
|Special equipment:||11-inch tart pan with removeable bottom, rolling pin|
|This recipe appears in:||Weekend Baking Project: Apple Crostata Wake and Bake: Apple Crostata|
- 2 recipes pasta frolla
- 5 medium apples, peeled, cored, and sliced into 1/8-inch thick slices (see note above)
- 1/2 cup plus 2 tablespoons sugar
- 1 tablespoon juice from 1 lemon
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
Lightly flour a clean work surface. Take one recipe's worth of pasta frolla and roll it into an 11-inch disk. Transfer disk to tart pan and press dough into bottom and sides. Cover with plastic wrap and chill in refrigerator for at least two hours but preferably overnight.
Preheat oven to 350°F. Place apples in a large bowl with sugar, lemon juice, cinnamon, and nutmeg and toss to combine. Set aside.
On a clean work surface, roll out remaining dough to form an 11-inch circle that is approximately 1/8-inch thick. Cut dough into 1-inch wide vertical strips.
Take tart pan out of refrigerator and fill with apple mixture. Cover tart with 3 vertical strips laid 1-inch apart. Lay 3 more strips across horizontally to form a lattice.
Bake tart until crust is puffed and golden, about 50 minutes. Let cool 20 minutes before serving.