Description
This Apple Crostata is a rustic, open-faced tart featuring a flaky homemade crust filled with tart apples sweetened and lightly thickened, topped with a cinnamon-sugar sprinkle and a glossy egg wash. Served warm with drizzled caramel topping and optional vanilla ice cream, it offers a beautifully balanced dessert that’s both simple to make and elegant to serve.
Ingredients
Scale
Crust
- 2/3 cup all-purpose flour
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1/4 cup cold butter, cubed
- 6-1/2 teaspoons cold water
- 1/8 teaspoon vanilla extract
Filling
- 1-1/2 cups sliced or chopped peeled tart apples
- 3 tablespoons sugar
- 1 tablespoon all-purpose flour
Topping
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1 tablespoon water
- 2 tablespoons caramel ice cream topping, warmed
- Vanilla ice cream, optional
Instructions
- Prepare the dough: In a large bowl, combine the all-purpose flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture is crumbly. Gradually add the cold water and vanilla extract, tossing with a fork until the dough forms a ball. Cover the dough and refrigerate for about 30 minutes until it is easy to handle.
- Roll out the crust: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 10-inch circle. Carefully transfer the dough to a parchment-lined baking sheet.
- Prepare the filling: In a small bowl, mix sliced or chopped peeled tart apples with sugar and flour until well combined. Spread this filling evenly in the center of the dough circle, leaving about a 2-inch border all around.
- Fold the crust edges: Fold the edges of the dough up over the filling, pleating slightly to create a rustic border and leaving the center exposed.
- Add the topping: Combine the sugar and ground cinnamon, then sprinkle evenly over the apple filling. In a small bowl, whisk the egg and water to create an egg wash and brush it over the folded crust edges to give a golden finish during baking.
- Bake the crostata: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly.
- Finish and serve: Using the parchment paper, slide the baked crostata onto a wire rack. Drizzle with the warmed caramel ice cream topping. Serve warm, optionally topped with vanilla ice cream for extra indulgence.
Notes
- Use tart apples like Granny Smith for a balanced sweet-tart flavor that holds shape well when baked.
- You can prepare the dough in advance and keep it refrigerated for up to 24 hours before rolling out.
- For a dairy-free option, substitute butter with a vegan butter alternative and skip the egg wash or use a plant-based milk wash.
- Chilling the dough before rolling helps create a flakier crust that doesn’t shrink excessively during baking.
- Variations: Add a pinch of nutmeg or lemon zest to the filling for extra flavor depth.
Nutrition
- Serving Size: 1 slice (1/4 of crostata)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 55 mg
