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sliced apple tart

Apple Crostata Recipe

A tender shortcrust dough filled with apples and tipped with lattice-designed dough.

Course Dessert, Snack
Cuisine American, European
Keyword apple cake, apple crumble cake
Prep Time 45 minutes
Servings 10 people
Author Dikla

Ingredients

Shortcrust Dough

  • 1 Pasta Frolla dough Dvided into 2/3 and 1/3. Each part is wrapped with plastic wrap and refrigerated.

Apple Layer

  • 6-8 Medium Apples (1 KG / 2.2 LBS)
  • 1/4 Cup Sugar (50 g / 2 oz)
  • 3 teaspoons Cinnamon
  • Fresh Lemon Zest from one lemon
  • Fresh lemon juice from one lemon
  • 1 Large Egg, unbeaten for brushing the dough.

Instructions

  1. Peel and core the apples. Slice them into 1/4-inch slices.

  2. Toss the apple slices with the orange juice in a large bowl. In a medium bowl, mix the cinnamon and sugar.

  3. Place the apples in a medium-sized saucepan, mix in the lemon zest, then sprinkle in the cinnamon sugar and mix to distribute.

  4. Cook over medium heat for about 15 minutes, until the apples release their water, but are still crispy to the bite.

  5. Remove from the heat

  6. Remove from heat and allow to cool.

Assembling

  1. Preheat oven to 350F (180C), and place a large baking sheet over the second oven rack.

  2. Roll the large part of the dough between two pieces of parchment paper into an 11-12-inch circle.

    Remove the top piece of parchment paper, then use the bottom piece to lift the dough and press it into a greased 9-inch tart pan with a removable bottom. Place in the refrigerator while you get the lattice strips ready.

  3. Roll the smaller dough into a 10-inch circle, and use a sharp knife to cut it into 1-inch thick strips.

    Roll the dough between two pieces of parchment paper, and if needed, take turns to remove the paper and dust it with flour.

  4. Remove the tart from the refrigerator, remove the top piece of parchment, and trim the extra dough. Save the scraps in case you need more dough for more stips.

  5. Brush the bottom and sides of the tart shell with an egg white.

  6. Fill the shell with the chilled apple filling.

  7. Line the top of the tart with some of the dough strips leaving some gap between each strip.

  8. Roll every other strip back and place a strip of dough horizontally to the strips, slightly off-center. Unfold the folded strips back over, and do the same with the strip you did not fold.

  9. Repeat the process until the tart is topped, then press the edges and trim any access dough.

  10. Beat the egg you use to brush the empty tart shell and bake over the baking sheet in the oven for 30-35 minutes.

    The tart is ready when the top is golden brown, and you can notice some bubbles in between the gaps of the lattice.

  11. Remove from the oven and let the crostata cool completely before inverting and serving.

Recipe Notes

  • The best apples for this recipes are granny smith and apple crisp. The keep their texture even after cooking them twice.
  • Store the tart at room temperature for up to three days or in the refrigerator, covered for up to five days.
  • Dust the crostata with some powdered sugar, drizzle with caramel, or topped with vanilla ice cream.
  • If you notice that the apples release more than a 1/4 cup of liquid (there should be a very thin layer of liquid at the bottom so that you can eyeball it), Mix two teaspoons of cornstarch with one tablespoon of water and add it to the apples. Cook until thickened. 
  • Don't overcrowd dough strips. The space is necessary for the steam to evaporate during baking.