This Warm Apple Crostata recipe is comforting and quick to prepare. Slices of fresh apple mixed with cinnamon wrapped in a buttery crostata dough then baked until crispy.
113gunsalted butter, cubed and chilled(1 stick / ½ cup)
½cupsour cream (light or full fat)
FOR THE FILLING
3medium granny smith apples, whole
50glight brown sugar(¼ cup packed)
1tablespoonplain flour (all purp flour)(notes)
1teaspooncinnamon
¼teaspoonground nutmeg
squeeze of lemon
2tablespoonsflaked almonds(notes)
1large egg
1tablespoondemerara sugar
For best results, always weigh ingredients where a weight is provided
Equipment
food processor
baking trays
Weck preserving jars
Instructions
FOR THE SOUR CREAM PASTRY
Place the flour, sugar, salt and butter 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.
Turn the dough out onto a board and just gently pull it together – don’t knead it too much. Wrap it in plastic wrap or baking paper and place it in the fridge for ½ an hour to rest.
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 4 or 5 slices.
Place the apples in a bowl and add the sugar, flour, cinnamon, nutmeg and lemon juice.
Preheat the oven to 200C / 395F / 180C fan forced. Line a baking tray with baking paper.
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).
Place the rolling pin near the furthest side from you, wrap the top of the dough over the rolling pin and roll it back towards you, rolling the dough around the rolling pin.
Roll it back out in revers onto the prepared baking tray.
Arrange the apples in the centre of the disk of dough, making sure to leave a 1.5 inch ring 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.
Brush the egg around the edge of the pastry and sprinkle with the demerara (turginadsugar and almonds.
Bake for around 45 minutes until the edges of the pastry are golden and puffed up.
Allow to cool for 5 minutes before serving.
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Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
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).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.