| Level: | Intermediate |
| Total: | 46 min |
| Prep: | 20 min |
| Inactive: | 1 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 tablespoons ice water
- 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Instructions
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
- Preheat the oven to 450 degrees F.
- Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
- For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
- Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 404 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 3 g |
| Sugar | 24 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 162 mg |
Reviews
Made this today for Thanksgiving and it turned out so good . I couldn’t wait so I had a piece today delicious! Definitely try it !
I love crostadas and usually use store bought crust. However I saw Ina’s recipe when I was looking for apple crostada recipe. Just took it out of the oven and took a bite….OMG…the crust absolutely melted in my mouth and the apples tasted like fall! Ina comes thru once again!
Absolutely delicious , it did not last more than two hours . Thank you
Great recipe. Easy and simple. I was committed to following it exactly, before tweaking, but I couldn’t resist a 1/4 cup of whole wheat flower. It’s a rustic recipe, so wanted some whole wheat texture. Used a splash more ice water and larger pinches of spice. It was delicious. Thank you.
Question for anyone who’s made this. If you’re serving for a dinner party can you make ahead and not bake until the dinner has started so you serve it fresh and warm?
Delicious & easy! Loved the orange zest mixed in.
I have had so many compliments with this recipe. I’ve sold a dozen at the church bakesales. Thank you Ina for a wonderful recipe.
Perfect recipe!! I didn’t have an orange to zest but it was still delicious. I big hit with adults and kids. You will get lots of compliments when you serve this at dessert.
Love this recipe. I also add dried cranberries and pecans. Delish
I’ve been making this recipe for over 10 yrs. Skipped orange zest & mixed chopped apples in a bowl along with filling. Lowered oven temp to 350, took 40-45 minutes. Excellent recipe