This apple crostata recipe is comforting, delicious and so easy to make. Rustic and beautiful, sliced cinnamon apples are wrapped in a flaky crust.
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
Equipment
- food processor
- Rolling Pin
- Baking sheet
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.
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
