Apple Crostata


Apple-Crisp Crostata – from Cucina Simpatica

Crostata Dough

.5 lb (2 sticks) cold unsalted butter

2 Cups unbleached flour

.25 Cup superfine sugar

.5 teaspoon kosher salt

.25 Cup ice water

  • This recipe works best with very cold butter. Cut the butter into .5” cubes; return to fridge for at least 10 minutes.
  • Place flour, sugar, and salt in food processor (steel blade). Pulse a few times to combine.
  • Add butter and toss quickly with your fingers to coat each cube with flour so the butter breaks apart and combines more evenly with the flour.
  • Pulse 15 times; butter should be no smaller than small peas.
  • With the motor running, add the ice water all at once through the feed tube. Process only 10 seconds, stopping motor before the dough becomes a solid mass.
  • I divide the dough into separate small Ziploc bags and form into flat round discs, about 11 oz. each.
  • Refrigerate for at least 1 hour and up to 2 days. Freeze for 1 month. Thaw in fridge overnight.

Crostata Filling

11 oz. dough (.5 batch above)

.25 Cup unbleached flour

.25 Cup superfine sugar

.5 stick (4 oz.) cold unsalted butter

1.5 lbs (about 3 or 4 large) baking apples

  • Roll dough into 11” circle, transfer to a rimmed baking sheet and return to fridge.
  • Combine flour, sugar in a bowl. Blend in butter until mixture crumbles and holds together in irregular clumps.
  • Peel, core, and slice apples into thin slices. Cover dough with apple slices, leaving a 1.5” border.
  • Cover apples with the butter mixture and raise the dough border to enclose the sides of the tart, letting it drape gently over the fruit. Press down on the dough at the baking sheet, securing the sides and bottom. Gently pinch soft pleats that form from the draping.
  • Brush dough edge with egg white and sprinkle with coarse sugar.
  • Bake the tart for about 20 minutes, until the crust is golden and the apples are soft. Check the tart after 12 minutes; if the topping is browning too quickly, place a sheet of foil loosely over the top of the tart for the rest of the baking time.
  • Cool the tart for about 10 minutes and serve warm.