Vincent Price's Crostata di Mele (Apple Tart)

from A Treasury of Great Recipes by Mary and Vincent Price (1965)

  • 1-1/4 cup flour
  • 4 Tablespoons sugar
  • 1 stick butter, sliced
  • 2 egg yolks
  • pinch of salt
  • grated rind of one lemon
  • 3 apples, peeled, cored and sliced
  • 12 ounces apricot preserves
  • powdered sugar for garnish


Preheat oven to 425F.

Sift the flour onto a pastry board.  Make a well in the center and add the sugar, butter, egg yolks, salt and lemon rind.  Work the center ingredients into a paste, then knead in the flour.  Form dough into a ball, wrap in waxed paper and refrigerate for at least 30 minutes.

On a lightly floured board, roll out 2/3 of the dough and transfer to an 8-inch tart pan.  Trim overhanging edges.  Fill about 2/3 full with the apple slices.  Spread with the apricot preserves.

Roll out remaining pastry thinly and cut into strips 1/2 inch wide.  Arrange 10 strips lattice-fashion over filling and trim overhanging edges.  Place a strip all around the edge of the filling and flute this with the bottom layer of pastry.

Bake for 15 minutes.  Reduce oven temperature to 350F and bake for 30 minutes longer.  Remove from oven and sprinkle with powdered sugar.  Serve warm.