Apple Crostata

Total: 46 min

Prep: 20 min

Cook: 25 min

Yield: 6 servings


For the pastry crust:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 pound (1 stick) very cold unsalted butter, diced
  • 2 tablespoons ice water

For the filling:

  • 1 1/2 pounds Honey Crisp apples (3 large)
  • 1/4 cup flour
  • 1/4 cup granulated or superfine sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 4 tablespoons (1/2 stick) cold unsalted butter, diced


Preheat the oven to 450 degrees F.

For the pastry, put the flour, sugar, and salt in the food processor with the steel blade insert. Pulse a few times to combine ingredients. Add the butter and pulse 10 times, or until the butter is the size of peas and crumbly. With the processor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to mix it all together. Put the dough onto a well-floured board and form into a circle disk. Wrap with plastic and refrigerate for at least 1 hour.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, leave the peels on the apples and slice them long ways. Cover the tart dough with the apple slices nicely leaving a 1 1/2-inch border empty.

Combine the flour, sugar, salt, cinnamon, and allspice in a bowl. Add the butter and smoosh with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Best served with Vanilla Bean Ice Cream!


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