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Apple Crostata

Date: Mar. 30th 2006
Category: Fruit, Pies and Tarts
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On any given day, you will find a large basket of fruit on my kitchen table. This is for two reasons. First of all, it encourages my family to eat more fruit. And secondly, it’s pretty to look at. A perfectly ripened mango, an elegant pear, a juicy orange … all of them begging to be eaten. There’s just one problem. In their midst, you will always find an apple or two approaching a brown, shrivelled end.

Now don’t get me wrong, we like apples. Come the Fall we’re the first to load up on the bounty that Ontario’s apple harvest provides. It’s just that by the time Spring rolls around … well … the apples start to get a bit boring. Already I find myself daydreaming about strawberries, wild blueberries and the most fragrant peaches from Niagara-on-the-Lake. But the daydream inevitably comes to an end as I take a bite out of another apple. So many apples. Months of apples.

So you’ll understand why, last Saturday, I just knew I had to do something. A family of McIntosh apples was withering away in that aforementioned fruit basket. There was no way they’d make it to see another week of lunches. I needed a solution; something new and different that would help me solve the apple surplus.

That’s when I remembered a little trip that I’d taken to Ina Garten-land a few weeks ago. I had been flipping through a copy of her book Barefoot Contessa Parties! looking for a coffee cake recipe, but had instead come across a recipe for apple crostata. Essentially, it’s a recipe for a free-form apple tart.

The pastry consisted of flour, sugar salt and a lot o’ butter. It came together in a snap as I got to use the food processor. I usually make pastry dough by hand, but I wanted to follow Garten’s recipe as closely as possible. After refrigerating the dough for an hour, it was a dream to work with. I had no problems rolling it out and within minutes I was ready for the filling.

Preparing the filling consisted of peeling the apples and cutting them into chunks. I added grated orange zest and piled it all on to the dough in a glorious mass, being sure to leave a good 1-1/2 inch border all around so that I could fold the dough over the apples. A quick topping of flour, sugar, salt, cinnamon and more butter was the final touch.

While Garten’s recipe doesn’t call for an egg wash, I made one anyway. I brushed the border with the egg wash to ensure that as I folded the pastry over the apples, it would stay in place. I then brushed the egg over the dough so that it would take on a lovely golden colour.

Twenty-five minutes letter I had the most beautiful tart. Some vanilla ice cream and a lovely cup of coffee and all of a sudden we were a family of apple lovers all over again.

Ciao!

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Apple Crostata

Adapted from Barefoot Contessa Parties! by Ina Garten.

For the pastry (this recipe will yield enough pastry for 2 tarts)

  • 2 cups all-purpose flour
  • 1/4 sugar
  • 1/2 teaspoon salt
  • 1/2 pound (2 sticks) cold unsalted butter, diced
  • 1/2 cup ice water
  1. Put all of the dry ingredients in the bowl of a food processor, fitted with the dough attachment. Pulse 2 or 3 times to combine.
  2. Add the butter all at once and pulse 12 to 15 times, until the butter is the size of peas.
  3. Add a 1/4 cup of the ice water all at once and pulse the dough until it begins to come together around the blade. If the dough doesn’t come together, add a tablespoon of ice water at a time until the dough comes together.
  4. Turn the dough out onto a well-floured surface and knead it a few times until you form a smooth ball. Divide the ball into two pieces and flatten each piece into a disk. Wrap in plastic wrap. If you’re making one tart, place one disk in the refrigerator for an hour and freeze the other disk. Otherwise, if you’re making two tarts, refrigerate both disks of dough for an hour.

For the filling:

  • 4 or 5 McIntosh apples
  • grated zest of a small orange
  • 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 4 tablespoons (1/2 a stick) cold unsalted butter, diced
  • 1 egg, beaten with a tablespoon of water
  1. Preheat oven to 450 degrees F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Peel the apples and quarter them. Cut each quarter into three pieces. Toss the apples with the orange zest and set aside.
  4. On a well-floured surface, roll your disk of dough into an 11-inch circle. (If the dough is too hard from being refrigerated, let it sit for a few minutes.) Once you’ve rolled out the dough, fold it into quarters or roll it around a rolling pin and transfer the circle to the prepared baking sheet.
  5. Pile the apple mixture on the dough, being sure to leave a 1-1/2 to 2-inch border all the way around.
  6. Dscn1382Combine the flour, sugar, salt and cinnamon in the bowl of a food processor. Pulse a few times to combine. Add the butter and pulse until the mixture is crumbly. Pour the topping into a bowl and, with your fingers, work the butter until the topping starts to hold together. Sprinkle the topping on the apples.
  7. Brush egg wash over the border of dough. Carefully begin folding the border up and over the apples. The dough should partially cover the apples all the way around.
  8. Once you’ve folded the dough up and over, brush the egg wash over the dough.
  9. Bake for 20 to 25 minutes, or until golden brown. The apples will be tender.
  10. Enjoy!

Note:  This tart serves 6, although I could have very easily eaten one on my own. Instead of McIntosh apples, you can also use Macoun or Empire.

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33 Comments

Rosa

03/30/06 at 1:44 am

Mmmmh, again a delicious recipe and beautiful photos!
I could eat that apple crostata right now…

Tanna

03/30/06 at 4:52 am

This looks dangerous! I made apple strudel (Angelika’s from theflyingapple.typepad.com ) and loved it.
Now, I think I must try this. I even have Ina’s book you used! Really like that apple slice in the ice cream-lovely. I’ll need a few people to share this with or I’ll be in trouble and eat the whole thing.

Tony of the bachelor cooking

03/30/06 at 5:19 am

First of all!! God Awesome pictures..and i could also eat all… lol

Ivonne

03/30/06 at 7:32 am

Hi Rosa,

Thanks! It’s very very good!

Hi Tanna,

Thanks so much! I’ve been meaning to try Angelika’s recipe. Thanks for reminding me about it. Give this one a try and let me know.

Hi Tony!

Welcome to Cream Puffs in Venice … glad you like the pictures and the crostata. Believe me … it’s easy to polish off on your own. I would know!

Sally

03/30/06 at 8:09 am

Boy, that looks good! And so easy! I, too, have a bowl of apples languishing on the table. But I’m afraid of pie crusts! I’ve never, ever been able to make a decent one. Ah, well. Great post, Ivonne.

P.S. - I would have added walnuts to this. ;)

Bea at La Tartine Gourmande

03/30/06 at 8:52 am

I love those free form apple tarts. They are the best! Rustic looking dessert, miam! Very tempting at 9 am as I am having breakfast!!!

verniciousknids

03/30/06 at 10:37 am

Yum yum yum. I’m not such a fan of raw apples - unless they’re granny smiths…but I can eat cooked apples till the cows come home!

I love the decorative touches you add to your recipes…your family must feel as though they are eating in a restuarant every night ;)

BNA

03/30/06 at 10:59 am

Look how clever you are! I have the same issue with apples…and then I feel so guilty.

Sonali

03/30/06 at 12:30 pm

What a conincidence…I just posted ‘Apple Crumble’ on my blog.

The crostata Looks yum !

Luisa

03/30/06 at 12:51 pm

This looks soooooo delicious. I love the close-up of the butter blisters in the crust. Fantastic!

I have to pick a bone with Miss Ina, however… a crostata really isn’t the same thing as a free-form galette/tart. I’m sure you’ve eaten many a jam crostata with the lovely lattice crust on top, no? Anyway, just my picky 2 cents ;)

mona

03/30/06 at 2:36 pm

Ivonne, in light of your recent email, guess what fell in my lap today at work? Someone had a big brand new David Burke cookbook they didn’t want. yippee, my cookbook collection is slowly getting bigger. my mom has all the ina garten cookbooks and we swear by them. i’m going to have to ask her to look up this recipe so we can try it sometime. have you tried her crumble? it’s the best crumble we’ve tried and we tried a lot of different recipes. ok, enough rambling:)

maura

03/30/06 at 2:40 pm

What a beautiful, buttery crust! I love the idea of a streusel topping for an apple crostata.

Can I have a piece?!

Amy D

03/30/06 at 3:08 pm

Yeah, Ina (she’s my fav) and apple pie is my favorite, so this recipe would also fit the bill.
You said you were actually looking for a coffee cake recipe… she does have one (of course I will not recall which of her books it is in) that is excellent-excellent.
I may need to go make pie crust now!

Ivonne

03/30/06 at 4:04 pm

Hi Sally,

If you’re afraid of crusts, this is a great one to try because it’s so easy. Especially if you have a food processor. GIVE IT A TRY!

As for the walnuts, I’m saving those for SOMETHING SPECIAL …

Hi Bea,

I agree … and I think I may have gotten the craving from seeing a certain apple tart on your blog!

Hi VK,

Thanks so much! Actually I never paid much attention to staging or decorating food until I started this blog. I find I’m really enjoying it!

Hi BNA,

Thanks. The tart really helped. I finally had a week where I didn’t guiltily toss out some apples!

Hi Sonali,

Clearly … great minds think alike!

Hi Luisa,

You know it’s funny I first thought the same thing. And you’re right it’s not a true crostata … but it’s apples and butter so I won’t complain!

Hi Mona,

New cookbook … David Burke … ooooh … I feel endorphins coursing through me! Nothing makes me as happy/excited as a new cookbook. Enjoy and I hope to see some of those dishes on your blog!

Hi Maura,

We’re waiting for you so come on over … there’s a warm crostata just for you!

Hi Amy D,

Actually she has several coffee/cake recipes and they’re all good, especially one with oranges and chocolate chunks. It’s just that this crostata took my mind off the coffee cake …

:o)

Fran

03/30/06 at 9:46 pm

Your Crostata looks fabulous. Have to admit I have never made one. Will do this instead of my usual apple pie next time. Thank You!

Cathy

03/30/06 at 9:49 pm

Oh my gosh that looks good!!

Bron

03/30/06 at 10:30 pm

Ivonne, what can I say? YUMMO!
I am very fussy with my raw apples too, my favourites being the first of the season Cox Orange Pipin, or Granny Smiths, sweet apples being my least favourite.
However hot apple desserts, pies, tarts, crumbles etc… mmmmm nothing comforts me more on a chilly night, well almost nothing ;-) hehehe!

Catherine

03/30/06 at 11:43 pm

Your photos are just so….over whelming!

Ivonne

03/30/06 at 11:49 pm

Hi Fran,

Let me know if you try it! It really was quite simple to pull together.

Hi Cathy,

Thanks so much!

Hi Bron,

I know what you mean!

:o)

Hi Catherine,

Thanks … glad you like them!

rob

03/31/06 at 12:34 am

Ivonne, I want a slice of that so badly.

If you ask me, there’s nothing quite like the rustic feel of a free-form tart, especially when it’s browned as perfectly as yours.

Ditto on the apple fatigue, by the way. I just can’t wait for fruit season to really kick into gear.

Gourmet

03/31/06 at 1:16 am

Miam Miam!!!
Que maravilla Ivonne!!!
Than’k for stopping!!
:-DDD
Sandra

KT

03/31/06 at 1:18 am

Betcha keep the doctors at bay with all those apples:) I had to resist the urge to lick my monitor while looking at your delicious crostata!

Karina

03/31/06 at 10:17 am

I love the idea of a free form tart! I wonder if I could translate this into gluten-free? Something to think about. Yours looks absolutely gorgioso [if that’s a word!].

Clivia

03/31/06 at 10:18 am

Haha, I recognize the problem with the odd apples! I usually puts them in some food, like my chick pea sauce or with shrimps and creme fraiche for a jacket potato. But baking is great too. This tart looks so delicious! I love apple pies. But soon the rhubarb comes!

Ceendy

03/31/06 at 10:59 am

Very beautiful!
The last pic with the ice cream look inviting too :)

Ivonne

03/31/06 at 3:00 pm

Hi Rob,

I’m with you completely on fruit season … I can’t wait to hit the St. Lawrence Market and partake of all the bounty!

Hi Sandra!

Thanks for visiting Cream Puffs in Venice. I love your blog!

Hi KT,

Thanks again. It was a great crostata!

Hi Karina,

I’d love to see if you could do that … I’d be interested to see the post on that! Thanks for visiting!

Hi Clivia,

Good idea about adding it to food. I never thought of that. While I’m not a huge fan of rhubarb, I do like rhubarb strawberry pie … maybe you will make one???!!!

Hi Ceendy,

Thanks!

Cindy

03/31/06 at 4:14 pm

That looks superb !

Paz

03/31/06 at 5:23 pm

Very nice! I like the apple slice that tops it all! We also like to have a basket of fresh fruit around.

Paz

Rorie

03/31/06 at 5:40 pm

Holy moly, Ivonne…talk about food porn! I’ve got to make this.

Ivonne

03/31/06 at 9:54 pm

Hi Cindy,

Thanks so m uch!

Hi Paz,

That basket is a good reminder to eat more fruit!

Hi Rorie,

You’ll love it!

Paige

04/1/06 at 1:01 pm

Hi Ivonne,

I love this recipe. It’s one of my staples. Isn’t it fantastic with vanilla ice cream? Your egg wash idea is awesome. I’ll have to try that next time!

Ivonne

04/2/06 at 12:00 am

Hi Paige,

It’s going to become one of my staples as well. It was so easy to make. And the egg wash definitely helped!

tanvi

04/6/06 at 12:42 am

I’ve just happened upon your blog and I already love it! So many eye-catching (and veg-friendly) recipes to drool over! I’ve had this crostata recipe bookmarked for ages and still havent tried it but your attempt is motivating me. Apples are great year-round so I really have no excuse. Cheers!

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