Apple Crostata – Simpler That Pie!

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Apple Crostata tastes as wonderful as pie, however with half the trouble! An attractive swirl of apples tops a buttery crust for a picture-perfect tart.

This Apple Tart Recipe eliminates the dreaded process of rolling out a double pie crust, then praying it’ll maintain collectively nicely sufficient to be crimped and baked into one thing that appears nearly as good because it tastes. A crostata removes all these worries as there’s just one crust, and it’s largely coated in fruit!

2 slices of apple crostata with a scoop of vanilla ice cream and caramel sauce

Why You’ll Love this Apple Tart Recipe

  • This crostata recipe has the identical parts as an apple pie, however with only one crust!
  • It’s a lot simpler than making a pie. Plus, it’s presupposed to look rustic, so no worries if the crust cracks, and so on.
  • Except you add a scoop of ice cream and a wholesome drizzle of caramel sauce, every serving could have so much fewer energy than a comparable slice of pie.
Ingredients for apple crostata on a sheet pan with labels.

Ingredient Notes:

  • Pantry Components – Sugar, All-purpose Flour, Salt
  • Butter – Should be very chilly. Salted butter is ok.
  • Ice Water – Utilizing very chilly water helps make a flakier crust. Use ice cubes to sit back the water, however take away earlier than measuring.
  • Apples – Tart agency apples like Granny Smith work nicely. Different choices are listed under.
  • Heavy Cream – 36% Butterfat really helpful
  • Lemon Zest – Should be freshly zested lemon peel. Don’t use any dry, jarred model.
  • Apricot Preserves – Might substitute apple jelly or one other neutral-colored jelly or preserves to glaze the apples.
Overhead view of Apple crostata on a white serving plate

Find out how to Make a Crostata

An apple crostata or galette is a brilliant simple pastry to make. It solely entails one crust, which makes it lighter in energy and easier to make.

  1. Roll the pastry dough into a big circle.
  2. Unfold the perserves over the crust earlier than including the apples as a barrier to any moisture together with some taste enhancement.
  3. Layer the apple slices in concentric circles over the pastry then fold the perimeters over simply an inch or so to retain the apples and their juices.
  4. Brush the crust with cream and sprinkle with sugar to finish the method.
  5. Bake till the apples are tender.

The apple lovers in your life will get pleasure from this lovely apple crostata. And also you received’t break a sweat making it!

Two slices of Apple Tart on a white plate with a scoop of ice cream.

Incessantly Requested Questions

How does a Crostata differ from a Galette?

They’re each flat tarts baked on a baking or cookie sheet.  Crostata is the Italian model and a Galette is the French model. Mainly, they’re the identical sort of dessert with totally different names.

What Does the Phrase Crostata Imply?

The phrase crostata is derived from the Italian phrase for “encrust.”

What Apples are Greatest for a Crostata?

Apples for a crostata needs to be agency and tart. I used Granny Smith apples, however Pink Girl would have labored nicely, too, with out being fairly as tart. Jonagold, Honeycrisp, Braeburn, and Mutsu are additionally good choices.

How Do You Know When an Apple Tart is Carried out?

Pierce the apples with a pointy knife to see in the event that they’re cooked. If it goes in simply, the apples are executed. The crust needs to be properly browned, too.

Does a Crostata Should be Refrigerated?

This crostata could be saved at room temperature for a day or two. After that, it’s finest to maintain it coated within the fridge for an additional couple of days to stop the apples from deteriorating.

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  • 1 3/4 cups flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 3/4 cup (1 1/2 sticks) chilly butter, minimize into 1/2 inch cubes
  • 4 tablespoons ice water (roughly)


  • 1 1/2 kilos Granny Smith apples (about 3-4 apples), peeled, cored and minimize into 1/8 inch slices
  • 5 tablespoons sugar, divided
  • 1 teaspoon finely grated lemon peel
  • 1/4 cup apricot preserves, peach jam, or in my case some selfmade peach-apricot jam
  • Cream, to glaze


  1. Put flour, salt, and sugar in a meals processor. Pulse a few occasions to combine. Add butter and pulse until combination resembles coarse cornmeal.
  2. Add 2 tablespoons of ice water and pulse until mixed. Pinch dough to see if it holds collectively. If dry, add as much as 3 extra tablespoons of water a teaspoon at a time until a cohesive dough varieties. Wrap in plastic and refrigerate for about an hour.
  3. Toss apples in 3 tablespoons of sugar and lemon peel. Put aside and let the chilly dough soften at room temperature barely.
  4. Roll dough right into a 14-inch circle between 2 sheets of parchment, place on a rimless baking sheet, then chill for 10 minutes.
  5. Preheat oven to 450º. Take away the highest sheet of parchment. Unfold preserves over the middle of the dough, leaving the outer 1 1/2-2 inches of crust plain.
  6. Prepare apples in concentric circles over preserves, overlapping barely. Use the underside sheet of parchment to fold apple-free edges of the dough excessive of the tart.
  7. The dough is sort of fragile, so enable the dough to heat up at room temperature if cracking happens. Pinch collectively any cracks. Brush uncovered crust with cream and sprinkle crust and apples with the remaining 2 tablespoons of sugar.
  8. Bake 20 minutes, then scale back oven temperature to 375º and bake one other half-hour or until crust is golden and apples are tender.
  9. Take away to rack and run a knife between galette and parchment to permit for simpler launch when cooled.
  10. Serve in wedges dusted with powdered sugar or with vanilla ice cream.


In case your apples are tremendous tart, be happy to toss them with some further sugar.

Vitamin Info:



Serving Dimension:

1 slice

Quantity Per Serving:

Energy: 262Whole Fats: 3gSaturated Fats: 2gTrans Fats: 0gUnsaturated Fats: 1gLdl cholesterol: 7mgSodium: 84mgCarbohydrates: 56gFiber: 4gSugar: 28gProtein: 4g


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