This simple warm apple crostata is like an easy-to-make, rustic apple pie. Crisp, buttery pastry encasing a filling of soft cinnamon apples is totally comforting and perfect with caramel sauce drizzled all over the top.
Making a crostata like this is so simple. With the flavour of an apple pie, this free-form tart is so much easier to make. The very fact that they’re meant to look rustic is a bonus for those intimidated by forming the perfect pie crust.
You won’t believe how something so simple, with everyday ingredients, can taste so indulgent and make you crave a second slice but it does exactly that. And, according to at least one reader it’s the very best apple crostata recipe you’ll find. Of course, I agree.
It’s one of the easiest desserts to make and the perfect way to use up loads of apples. You could also try these salted caramel apple pie bars or maybe this apple plum cobbler.
This recipe was first published here on August 20th, 2019 and has been updated with clearer steps.
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What is crostata?
Crostata is the Italian name for a tart or pie and is often a rustic style dessert where the pastry is wrapped around the filling around the edges.
This style of tart is very easy to make for the fact that the crostata dough is topped with fillings before being pulled up and over at the edges to hold the filling in place.
Crostata vs Galette
Crostata and galette are basically the same thing – just free form tarts. Crostata is Italian while Galette is the French term.
Ingredients you’ll need
Detailed quantities and instructions in the recipe card below.
- Flour: Just plain flour (aka all purpose flour).
- Sugar: I tend to use caster sugar (superfine sugar) in all my baking but white granulated sugar will work fine too. There is also some light brown sugar in the filling and demerara sugar (turbinado sugar) is used to add some crunch to the outside of the tart crust.
- Butter: Make sure to use unsalted cold butter.
- Sour cream: This gives this tart dough a unique but lovely flavour.
- Apples: I always use Granny Smith apples because I love them but you can certainly use some sweeter varieties like Fuji, Pink Lady or Royal Gala.
- Cinnamon and nutmeg are used for their classic cosy flavour pairing with apples.
- Almonds: Flaked almonds are used on the outside for both flavour and crunch. You could try some chopped pecans in their place.
- Egg: An egg is used to create the lovely golden colour on the outside.
How to make apple crostata
Detailed quantities and instructions in the recipe card below.
1. Make the crostata dough
The apple crostata dough is a very simple (and I mean VERY simple) sour cream pastry. It’s all made in a food processor. Add the flour, sugar, salt and cold unsalted butter to the bowl of a food processor and blitz until the butter is about the size of peas or lentils.
Then mix in the sour cream with the pulse button until the mixture starts clumping.
Pull the tart dough together into a rough disk but try not to handle it too much. Let it rest in the fridge for ½ an hour before rolling out into a large circle on a lightly floured surface. You can leave it in the fridge for up to 3 days. Don’t worry about the dots of visible butter in your pastry – that means you’ve done it perfectly because, as it bakes, those dots of butter create steam and make the pastry flaky.
2. The filling
Firstly, you want to peel your apples. Cut them into quarters then cut each quarter into 6-7 slices (about 5mm/¼ inch thick). I prefer slices over apple chunks as they just have a more delicate texture. Mix the sliced apples with lemon juice, brown sugar, cinnamon, nutmeg and flour in a mixing bowl.
3. Assemble and bake
Roll out the chilled crostata dough to a 25cm/10 inch circle (feel free to neaten the edge if you like with a knife).
Arrange the apple slices over the dough leaving a 1 ½ -2-inch border all the way around. I do them in little clumps of 5-6 slices.
Fold the edge up over the side of the apples leaving the centre of the tart open.
Brush with a little egg wash and scatter over some demerara (turbinado) and flaked almonds. Finally, bake the crostata until the edge is crispy and golden. If you notice the edges getting dark too quickly, just place a little foil over them until the cooking time is finished.
I serve this tart with this homemade quick caramel sauce and it’s lovely served with a nice big scoop of vanilla ice cream too.
The best apples for baking
Granny smith apples are not only great eating apples but they also hold their shape very well during baking. They are just sweet enough but also add a nice tartness. If you really love a sweet apple, then feel free to swap 1 or two of the apples for something like Fuji or Royal Gala.
Some apples will be juicier than others though so the flour in the filling is there to help thicken up any juices and prevent a soggy bottom to your tart. If you notice lots of juice during the baking process, you can use some paper towel to remove a little of the excess moisture.
How to make flaky pastry
Good, flaky pastry happens when the fat in the dough (butter in this case) melts in the oven, creating little pockets of steam that puff the layers of dough up. The only way to make sure that happens is to make sure the butter doesn’t melt before going into the oven.
- Keep cold ingredients cold right up until you use them. In fact, if it’s summertime, I’ll often put everything (including the flour) in the freezer for 15 minutes before proceeding.
- Don’t pulse for too long in the processor – you want it to look crumbly, not like a solid dough. As soon as the sour cream has all been dispersed and it’s starting to clump you can stop.
- Use your hands as little as possible – just gently press the processed dough into a disk and wrap it in plastic wrap before the next step.
- Make sure to rest the dough in the fridge for half an hour before rolling it out. This gives that all-important butter some time to get nice and cold again.
- Move quickly (especially in warmer weather) – I love, love, love making this pastry because it is the work of mere minutes. I swear. The whole objective is to keep everything as cold as possible so move quickly and confidently and get it back in the fridge. In 5 minutes you’ll have dough resting waiting for its delicious filling.
I grew up with comforting fruit pies and crumbles and there’s nothing better than a crisp and buttery crust filled with soft, warm fruit. And apples and caramel work a treat.
With or without the caramel sauce, I would serve this warm apple crostata with ice cream in the warmer months but a warm custard, or crème anglaise, during the cooler months. Either way, it’s a luscious dessert you’ll make time and time again.
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Ingredients
FOR THE SOUR CREAM PASTRY
- 150 g plain flour (all purpose flour) (1 cup + 1 tablespoon/5.3oz) (notes 2)
- 2 tablespoons white granulated sugar (notes 1)
- Pinch salt
- 113 g unsalted butter cubed and chilled (1 stick / ½ cup)
- ½ cup sour cream light or full fat (125ml)
FOR THE FILLING
- 3 medium granny smith apples
- 50 g light brown sugar (¼ cup packed)
- 1 tablespoon plain flour (all purp flour) (notes 1)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- squeeze lemon juice
- 2 tablespoons flaked almonds (notes 1)
- 1 large egg beaten (egg wash)
- 1 tablespoon demerara sugar (notes 1)
For best results, always weigh ingredients where a weight is provided
Instructions
- FOR THE SOUR CREAM PASTRY:Place the flour, sugar, salt and butter in a food processor and pulse until the pieces of butter are about lentil-sized.
- Add the sour cream and pulse until the dough just starts clumping together.
- Turn the dough out onto a board and just gently pull it together into a smoothish ball – don’t knead it too much and only add a touch of flour if it’s sticking to your hands or the worktop. Wrap it in plastic wrap or baking paper and place it in the fridge for at least ½ an hour to rest. it can stay in the fridge like this for up to 3 days before use.
- Preheat the oven to 200C (180C fan forced) / 395F. Line a large baking sheet with baking paper.
- FOR THE APPLE FILLING:Peel the apples, then chop each apple into quarters. Slice out the core of each quarter and then cut each quarter into 6-7 slices about 5mm (1/4 inch) thick.
- Place the apples into a medium bowl and add the sugar, flour, cinnamon, nutmeg and a squeeze of lemon juice.
- Sprinkle some flour over the bench top, place the dough on top and sprinkle the top with a little flour too. Gently roll it out to about a 10 inch circle (about 4mm thick). If you want to neaten the edges, just place a 10 inch plate or dish over the top and cut away the rough edges with a paring knife.
- Place the rolling pin in the centre of the dough and pull the furthest side over the top of it towards you, then lift and transfer to your prepared baking sheet.
- ASSEMBLE THE CROSTATA:Arrange the apples in the centre of the disk of dough, making sure to leave a 1.5-2 inch boarder clear around the edge. Discard any remaining juice that may have come out of the apples in the bowl.
- Gently gather the edges of the dough and fold over the edge of the apples, leaving the centre uncovered.
- Use a pastry brush to brush the egg wash around the edge of the pastry and sprinkle with the demerara sugar (turginado sugar) and almonds.
- Bake for around 45 minutes until the edges of the pastry are deep golden brown and puffed up.
- Allow to cool for at least 5 minutes before serving or let it cool completely to room temperature.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Serve it with this homemade caramel sauce or creme anglaise. Double cream, whipped cream or scoops of vanilla ice cream are also really lovely.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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12 Comments on “Apple Crostata”
Sounds amazing, looking forward to trying. But, most apple crostata I have had have almond paste in the filling. Can this be added?
Absolutely Maryrose.
This is my husband’s favourite dessert. I’ve made it 3 times in the last month when we had friends and family over. All your recipes are amazing.
Merry Christmas,
I’m so happy you and your hubby love it, France. Thank you so much for dropping back to leave a review.
This is the BEST Apple Crostata recipe and it’s been on rotation in my house for the last year. Slightly adapted, I add 3 tablespoons of sultanas (that I keep in a jar immersed in rum or brandy) to the apple mixture. Buttered walnuts added to my last one in place of the almonds, just as good.
I’m so happy you love it, Helen. And I love your adaptations – so yum! Thank you so much for dropping back to leave a review.
Hi. Can I use full milk or semi milk or cream instead of sour cream.
Hello Hilary, you can. If you use milk, you’ll need a fair bit less. Cream should be closer to a 1:1 swap but may make the dough a little softer.
Oh I haven’t tried making an apple version yet. I love crostata cuz it’s a bit quicker than pie and just as delicious if not more (I love crust!). This one is even better with the almond and caramel sauce!
Thanks Trang 🙂
I’m all about crostatas and galettes these days, and I’m loving this apple version with caramel sauce! While it still feels like summer here, I know fall is just a few short weeks away and this crostata has all the fall vibes! Love it Marie!
Thanks so much Leanne