Apple Crostata
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5.0
6 reviews
Excellent
Apple Crostata
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How to make a delicious Apple Crostata made with homemade pasta frolla (Italian pastry), apricot jam and sweet and tart apples sprinkled with cinnamon sugar. Serve your crostata for breakfast with coffee or as a dessert with ice cream, delish!
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Ingredients
For the Pastry
- 2 cups 00 flour or all-purpose flour (250g)
- 8.5 tablespoons unsalted fridge cold butter chopped up into small cubes (120g)
- ½ cup caster sugar (superfine) (100g)
- 1 large egg
- 1/4 teaspoon baking powder
- Zest of 1 lemon
For the Filling
- 2-3 large granny smith apples peeled and sliced
- ½ heaped cup of apricot jam (160g)
- 2 teaspoons sugar
- 1/2 tsp cinnamon
- 1 tbsp butter cut into small cubes (15g)
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Instructions
- Put the flour, sugar, baking powder, pinch of salt and lemon zest in a large mixing bowl. Stir the ingredients until combined.
- Next, add the cold butter and egg and use a spatula or pastry scraper to cut the butter and egg into the flour until the mixture resembles rough crumbs.
- Use your hands to bring the dough together into a smooth ball. It may be easier to do this on a lightly floured work surface.
- Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes.
- When you’re dough is almost done chilling, peel and finely slice the apples. Place them in a bowl with lemon juice as you slice them. Once finished, toss them in the bowl to cover them in lemon juice.
- Pre-heat the oven to 350F/180C.
- Once the dough has chilled place it on a lightly floured work surface and roll it out into a rough circle to fit a 9.5 inch (or similar) loose bottom tart pan making sure it overlaps by about 1 inch. The dough should be about ½ inch thick. If the dough cracks as you roll it out just press it back into shape (it’s normal for this type of pastry).
- Lightly grease the tart pan with butter then lay the pastry over and lightly press it in to fit. Spread the apricot jam all over the base then lay the slices of apple on top. You can do this in a spiral pattern then fit slices into the middle. You may not need all of the apple.
- Next, trim the edges making sure to leave 1 inch overlap and fold it over the tart to create a border.
- Mix the sugar and cinnamon together then sprinkle it over the apple filling. Bake the crostata in the oven for 45-50 minutes until the apples and pastry are golden brown.
- Let the tart cool for at least 30 minutes before serving.
Notes
- Don't over-knead the pastry - it's really important to not over-knead the pastry otherwise it will lose its soft crumbly texture. Just bring the dough together until smooth and that's it.
- Leftovers and freezing - the crostata will keep well in the fridge for up to 4 days or can be frozen. Wrap tightly in plastic wrap and foil or place in a container for freezing.
Nutrition Information
Show Details
Calories
425kcal
(21%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
240mg
(10%)
Potassium
130mg
(4%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
872IU
(17%)
Vitamin C
3mg
(3%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 240mg | 10% |
| Potassium | 130mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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