My Favorite Apple Crostata
This apple crostata has my heart. It was the first crostata recipe I created, when I was working on The Glorious Soups and Stews of Italy (it was my first book and the thought of ending it with a savory recipe seemed odd to me, so I included a short dessert chapter with four seasonal crostatas, including the apple one for fall). Beyond that, I’ve always preferred the texture of this tart to traditional apple pie because the apple filling is briefly cooked before being baked in its buttery pasta frolla crust, so there are no intrusive undercooked pieces of fruit.
Both the filling and the pastry can be made in advance and refrigerated for two days or frozen for longer. Be sure to use a mix of apple varieties to create a complex flavor and a mix of textures (some will hold their shape during cooks, while others will turn pulpy). Among my favorites: Gold Rush, Crimson Crisp, Crimson Topaz, and Honeycrisp.
Also, note that the pasta frolla recipe (linked below) makes more than you’ll need for a 9-inch crostata. Use the leftover pastry to make decorative cut outs, or roll it out, cut shapes out with a cookie cutter, and bake separately.
Makes one 9-inch (23-cm) crostata, to serve 8 to 10
INGREDIENTS
One batch pasta frolla, chilled
Unbleached all-purpose flour, for the work surface
6 sweet-tart apples (1 kg), at least two varieties, peeled, cored, and cut into 1/2-inch dice (about 7 cups)
3 tablespoons salted butter
1/2 cup granulated sugar
Juice of 1 small or 1/2 large lemon
Confectioners’ sugar for garnish
INSTRUCTIONS
1. Make the tart shell: Cut the dough disk into 2 portions, one slightly larger than the other. Rewrap the smaller portion and refrigerate it. On a lightly floured surface, roll out the larger portion into an 11-inch (28 cm) circle, about 1/8-inch thick or slightly thicker (1/2 cm). Wrap the dough around the rolling pin and drape it over a 9-inch (23-cm) fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cut off excess dough. Chill the pastry shell in the refrigerator for 30 minutes.
2. Make the filling: In a heavy-bottomed saucepan, combine the apples, butter, granulated sugar, and lemon juice and bring to a simmer over medium-high heat, stirring to help melt the butter and to prevent scorching. Cook, stirring often, for about 15 minutes, until the apples are tender, and the mixture has thickened. Remove from the heat and let cool completely.
3. Heat the oven to 350° F (176° C). Remove the remaining portion of dough from the refrigerator to warm up slightly, just enough to roll out.
4. Assemble and bake the crostata: Remove the pastry shell from the refrigerator. Spoon in the cooled filling and smooth out the surface to make it even. Roll out the remaining dough portion into a circle about 1/8 inch thick or slightly thicker (1/2 cm). With a fluted pastry wheel, cut it into strips (about 1 inch / 2 1/2 cm) wide (you can make them thinner if you like, but I like the quilted look of wide strips arranged into a lattice). Lay the strips over the filled tart in a lattice pattern. You can weave the strips if you like (I do when I’m feeling fancy), but this dough tends to tear easily, so it’s not necessary (nor is it traditional). Gently press the ends of the strips along the perimeter of the pan to remove the overhang.
5. Bake the crostata for 35 to 40 minutes, or until the crust is golden. Remove from the oven and place it on a wire rack to cool for 20 to 30 minutes, until cool enough to handle. Remove the rim of tart pan and let the crostata cool completely. Using a wide spatula, remove the crostata from the bottom of the tart pan and transfer it to a serving platter. Dust with confectioners’ sugar and serve.
