This Almond and Apple Crostata recipe combines apples, almonds, brown sugar and cinnamon in a super flaky, sweet pie crust to create a very special kind of Apple Crumble dessert.
Course Afternoon Tea, Dessert, Snack, Sweets
Keyword apple, apple desserts, apple pie, apple tart, crostata
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
Author Marie Roffey
For the pastry:
115g(1 stick / ½ cup) unsalted butter, cubed and chilled
150g(1 cup + 1 tablespoon) plain flour(notes)
2tablespoonscaster / granulated sugar(notes)
100mlsour cream (light or full fat)
For the Filling:
500ggranny smith apples, whole
50g(1/4 cup) packed light brown sugar
1Tablespoonplain (AP) flour(notes)
Squeeze of lemon
For the crumble topping:
10g(2 teaspoons) unsalted butter, cold
1 ½tablespoonslight brown sugar(notes)
½tablespoondemerara sugarextra (or granulated is fine)
A few more slivered almonds and fresh whipped cream
To make the pastry:
Place the flour, butter, sugar and salt in a food processor and pulse until it looks like wet sand. Add the sour cream and pulse until the dough just starts clumping together and the sour cream is completely dispersed (see notes). Turn the dough out onto a board and just gently pull it together – don’t knead it too much (see notes)
Press the dough into a disk, wrap in plastic wrap and refrigerate for at least half an hour.
To make the filling:
Peel the apples, then chop each apple into quarters. Slice out the core of each quarter and then cut each quarter into 4 thick slices. Each apple will give you 16 slices.
Mix the other filling ingredients in a bowl and then toss the apples through the mixture to coat it. Set aside
Preheat the oven:
Preheat the oven to 200C / 395F / 180C fan forced.
To make the crumble:
Place all crumble ingredients, except the egg, in a small bowl, then use your thumbs and first two fingers to press the mixture together until it is like wet sand with a few lumps.
Putting it all together:
Lay out a sheet of baking paper and sprinkle it lightly with flour. Sit the dough on top and sprinkle just a little flour on top of it. Roll it out to about 4mm in thickness.
Transfer the baking paper with the pastry on top, onto a baking tin or cookie sheet.
Arrange (don’t pour) the apple slices on top leaving at least a 1 inch ring of pastry around the edge. Discard any remaining juice, otherwise your pastry will be soggy. Make sure to save any almonds though and sprinkle them over the apples.
Gently gather the edges of the dough and fold over the edge of the apples, leaving the centre open.
Sprinkle the crumble mix over the apples.
Brush the egg around the edge of the pastry and sprinkle with the extra sugar.
Bake for around 45 minutes until the edges of the pastry are golden and puffed up.
Allow to cool for 5 minutes before sprinkling over extra almonds and serving with cream.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
When adding the sour cream into the dough mix you want to pulse it until it is completely dispersed through the mix, however, you don’t want to process it so much that the butter also disintegrates. You still want to be able to see flecks of butter as when baking, this will cause the pastry to expand and become flaky.
Likewise, once you turn the dough out onto a board you don’t want to knead it too much or you will cause the butter to melt.
Tip: When baking, if weights are provided it is best to weigh out your ingredients. For instance, a cup of flour scooped out of your tub will always weigh much more than a standard cup (130g) as the flour gets compacted as you scoop. Similarly, a cup of brown sugar will weigh less when scooped than if firmly packed as most recipes call for. If you can’t get hold of kitchen scales, use the spoon and level method. Spoon the flour out of your tub into the cup measure, then without tapping, use the back of a knife to level it off. Kitchen scales are very affordable and invaluable when wanting to get perfect baking results.