Description
This Apple Crostata recipe offers a rustic, flaky pastry crust filled with a sweet and slightly tart apple mixture, topped with a cinnamon-sugar sprinkle and a glossy egg wash. Finished with a warm caramel drizzle and optional vanilla ice cream, it’s a delightful dessert perfect for cozy gatherings or a comforting treat.
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
- Make 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 fork until the mixture resembles coarse crumbs. Gradually add the cold water and vanilla extract, tossing the mixture with a fork until the dough starts to form a ball. Cover the dough and refrigerate for about 30 minutes until it is firm and easy to handle.
- Preheat Oven and Roll Dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 10-inch circle. Carefully transfer the rolled dough onto a parchment-lined baking sheet.
- Prepare the Filling: In a medium bowl, mix together the sliced or chopped tart apples, sugar, and flour until well combined. Spread the apple mixture evenly over the dough circle, leaving about a 2-inch border uncovered around the edges.
- Form the Crostata Shape: Fold the edges of the dough up over the filling, pleating as necessary to create a rustic rim that partially encloses the apple mixture, leaving the center exposed.
- Add the Topping: Combine the sugar and ground cinnamon in a small bowl and sprinkle this mixture evenly over the exposed apples. In another bowl, whisk together the egg and water to create an egg wash. Brush this egg wash over the folded crust edges to give them a golden, glossy finish when baked.
- Bake: Place the crostata 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: Once baked, use the parchment paper to slide the crostata onto a wire rack to cool slightly. Drizzle the warm caramel ice cream topping over the crostata. Serve the dessert warm, optionally accompanied by vanilla ice cream for an extra indulgence.
Notes
- Use tart apples such as Granny Smith or Honeycrisp for the best balance of flavor and texture.
- Allow the dough to chill properly to prevent the butter from melting too quickly, ensuring a flaky crust.
- For a thicker filling, you can add a bit more flour or cornstarch to help absorb juices released by the apples during baking.
- If you don’t have vanilla ice cream, whipped cream makes a delicious alternative.
- Make sure to warm the caramel topping slightly to make drizzling easier and to enhance the flavor.
Nutrition
- Serving Size: 1 slice (1/4 of crostata)
- Calories: 320
- Sugar: 22g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
