Apple Crostata

Apple Crostata is a simple rustic tart filled with sweet apple filling wrapped in a buttery pastry perfect for holidays and cozy winter nights!

Tis the season for baking holiday favorites like Apple Pie and Ultimate Apple Crisp. This year, why not try a simple take on traditional classics with Apple Crostata, one of my many Dessert Recipes that are fancy, yet easy to make. 

Apple Crostada

APPLE CROSTATA
 

This tart is perfect for cold fall evenings, Thanksgiving dinners, or whenever you’re craving something sweet, savory and full of fall flavor. Much simpler and rustic then a full-on pie, Apple Crostata may just be your new favorite dessert for holiday gatherings or long winter nights.

A homemade, buttery pastry crust gathered around an apple mixture like a warm blanket, this dish is was made for cozy nights by the fire, especially when topped with Homemade Vanilla Ice Cream!

Apple Crostata is so simple to throw together and practically fool proof. Because Apple Crostata is so easy, especially if you use a pre-made crust or puff pastry, it is the perfect task for little kitchen helpers while you tackle the bigger dishes for your holiday feast.

The perfect Christmas morning breakfast is having a slice of this easy Apple Crostata with a big cup of coffee, finally relaxing after another year of pulling off the craziness of the holiday season.

HOW TO MAKE APPLE CROSTATA

  • Preheat the oven to 400 degrees and line your baking sheet with parchment paper.
  • Peel, core and thinly slice the apples and place them into a large bowl.
  • Add the vanilla, sugar, flour and cinnamon to the large bowl and toss well with the apples.
  • Roll out the pie crust to 12″ wide and add the apples to the center, leaving at least 3″ around the edges.
  • Fold up border in 2 inch wide sections all the way around the crust.
  • Combine the egg white with the water and brush it on the edge of the pie crust, then sprinkle it with the sanding sugar.
  • Bake for 30 to 35 minutes or until the crust is golden brown.

MORE APPLE DESSERT RECIPES

 

VARIATIONS ON APPLE CROSTATA

  • Puff Pastry: Make this dish even easier and quicker by making Apple Crostata with puff pastry. Poke a few holes in surface of the puff pastry before adding the apple mixture so that it doesn’t puff up too much.
  • Fruit: There are other winter fruits that pair beautifully with apples, such as fresh pears and plums. You could also swap out the apples and make a Pear Crostata or a Plum Crostata.
  • Savory Fillings: Balance the sweetness of the apples by adding savory fillings like goat cheese and walnuts to your Apple Crostata. 
  • Spices: Add a warm spice blend like Pumpkin Pie Spice to your Apple Crostata for treat bursting with fall flavor. If you want a more traditional flavor, make Cinnamon Apple Crostata by adding a tablespoon of cinnamon and a bit more sugar to your filling.
  • Serve: Try serving a slice of Apple Crostata with homemade Salted Caramel Sauce or a dollop of Homemade Whipped Cream.

CROSTATA VS. GALETTE

You may be asking yourself, what is the difference between a crostata and a galette? Apparently, it all comes down to the name. These tarts are almost identical except that galette is the French word for these freeform buttery pastries and crostata is the Italian word.

BEST APPLES FOR BAKING

Certain apples are much better for baking than others. In this recipe I used Granny Smith apples, however you can use other apples to suit your taste as long as they are firmer, have enough sweetness and tartness to hold up during baking. 

Other apples you could use:

  • Pink Lady
  • Jonagold
  • Honeycrisp
  • Braeburn
  • Pink Lady
  • Gala
  • Golden Delicious

OTHER HOLIDAY DESSERT RECIPES

HOW LONG IS APPLE CROSTATA GOOD?

  • Serve: Your Apple Crostata will last for about 2 days if you store it at room temperature. You can extend the shelf life of your crostata by keeping it in an airtight container.
  • Store: Apple Crostata is good in the fridge for up to a week as long as it’s properly sealed up. You should always allow the crostata to cool down to room temperature before you refrigerate it.
  • Freeze: You can freeze your baked crostata for up to 3 months.

Fruit Crostada with Apple

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Apple Crostata

Apple Crostata is a simple rustic tart filled with sweet apple filling wrapped in a buttery pastry perfect for holidays and cozy winter nights!
Yield 8 Servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 9-inch pie crust
  • 5 granny smith apples
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon sanding sugar
  • 1 large egg white
  • 1 tablespoon water

Instructions

  • Preheat the oven to 400 degrees and line your baking sheet with parchment paper.
  • Peel, core and thinly slice the apples and place them into a large bowl.
  • Add the vanilla, sugar, flour and cinnamon to the large bowl and toss well with the apples.
  • Roll out the pie crust to 12" wide and add the apples to the center, leaving at least 3" around the edges.
  • Fold up border in 2 inch wide sections all the way around the crust.
  • Combine the egg white with the water and brush it on the edge of the pie crust, then sprinkle it with the sanding sugar.
  • Bake for 30 to 35 minutes or until the crust is golden brown.

Nutrition

Calories: 313kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 125mg | Fiber: 3g | Sugar: 27g | Vitamin A: 405IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
Keyword: Apple Crostata

Apple Crostata

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Turned out wonderful – picture perfect! Added another one of your recipes to my “make it again” list … adding to it nearly weekly 🙂

  2. I’m so impressed with how you take a simple ingredient list and transform it into a beautiful one of a kind pastry. Truly a work of art!

  3. This crostata was a hit with all the honeycrisp apples I have from a recent apple picking outing. I love the simplicity of this recipe and I always have the ingredients on hand when I want a quick dessert. We loved it!

  4. What a beautiful crostata. I love the rustic nature of this dessert and that it doesn’t require a degree in pastry to make! Perfect for Thanksgiving!

  5. Any hints on how to transfer it to the baking sheet? Most should recipes have you roll out the crust on the parchment and then transfer to the baking sheet.