Saturday, March 1, 2008

Apple Crostata

The Italian Crostata is a classic dessert made with a pastry base and filled with fruit or custard. Waking to the ground covered in snow (again) I elected to stay indoors and bake. This is an impressive yet easy dessert to make. March entry at DMBLGIT, hosted by Ms Adventures in Italy.

Apple Crostata Recipe


1 1/2 cups all-purpose flour
1/3 cup sugar
1/3 cup cold butter, cut up
3 large egg yolks
1/4 tsp. salt
4 Tbsp. cold water


4 apples, peeled, cored and grated
1/3 cup sugar
1/2 tsp. cinnamon
2 Tbsp. lemon juice

Combine flour, salt and sugar. Cut in butter, along with egg yolks, until crumbly. Add water and stir to form a smooth dough. Shape dough into a disk, wrap in plastic wrap and refrigerate about 30 minutes.

Add lemon juice to grated apple and let sit for 5 minutes. Squeeze out most of the lemon juice and add sugar and cinnmon.

Remove dough from refrigerator and set aside 1/4 of the dough. Shape the dough into the bottom and sides of a 9-inch springform pan. Pour apple filling into pan. Divide remaining dough into six balls, use hands to roll each ball into sausage shape. Place in a lattice pattern over the top. Roll down the sides to meet the end of lattice strips, forming an edge around the crostata. Brush lattice strips and edge lightly with egg white mixed with a small amount of water. Sprinkle about a Tbsp. of sugar over crust.

Bake in a 375 degree oven 50-60 minutes, or until lightly browned. Cool in pan. Loosen and remove pan sides.


Lucy said...

Your Apple Crostata looks divine !

OhioMom said...

Thanks Lucy ... I had apples from Bauman's Orchards here in Ohio. I baked another apple dessert today :)

Chuck said...

What a beautiful dessert! I bet it tastes as good as it looks too. Very Nice!

OhioMom said...

Hi Chuck

Thanks for stopping by and for your kind comments. I love your bread blog, I will definitely be checking out your recipes :)

joanna said...

At what point do you add the egg yolks? They are in the list of ingredients, but not the instructions. I just want to make sure there isn't anything specific I should be doing with the yolks, such as beating them or adding them one at a time.
Nice-lookin' shot of a nice-lookin' crostada. Looking forward to trying this one.

Victoria Sponge said...

wow, I'm imagining a slice with vanilla icecream. Drool!

OhioMom said...


Good catch :) The egg yolks are added at the same time as the butter ... thanks for catching my typo/error. DH (the food critic) really loved this.

OhioMom said...


Sounds good :) Any excuse to eat ice cream sounds good to me ... LOL !

kristina said...

Wow I am definitely making this! Thank you!!!

OhioMom said...

Hope you enjoy it Kristina ... love your site :)

joanna said...

Thanks for clearing that up. I bake quite a bit and have general common baking sense, but pastry dough and pies/crostada are NOT my arena. I need literal instructions with pastry. Thanks!

OhioMom said...

No, thank you Joanna :) I do proof read my posts, but I totally missed that error :)