Apple Crostata Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May. 07, 2020
20121015-wake-and-bake-apple-crostada.JPG
Carrie Vasios

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.

Recipe Facts

Active: 35 mins
Total: 3 hrs 30 mins
Serves: 10 to 12 servings

Rate & Comment

Ingredients

  • 2 recipes pasta frolla
  • 5 medium apples, peeled, cored, and sliced into 1/8-inch thick slices (see note)
  • 1/2 cup plus 2 tablespoons sugar
  • 1 tablespoon juice from 1 lemon
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Directions

  1. 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.

  2. Preheat oven to 350°F. Place apples in a large bowl with sugar, lemon juice, cinnamon, and nutmeg and toss to combine. Set aside.

  3. 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.

  4. 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.

  5. Bake tart until crust is puffed and golden, about 50 minutes. Let cool 20 minutes before serving.

Special equipment

11-inch tart pan with removeable bottom, rolling pin

This Recipe Appears In

More Serious Eats Recipes