Apple Crostata


For the pastry:

• 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

For the filling:

• 1 1/2 pounds McIntosh, Macoun, or Empire apples (5 medium) (Michelle used Granny Smith)
• 1/4 teaspoon grated orange zest
• (Michelle adds: 1T freshly squeezed lemon juice, 1T freshly squeezed orange juice, 1/4 C. Sugar, 1/8 C. Flour, Dash of Salt, 1/2 Tsp. Cinnamon, and 1/4 Tsp. Nutmeg)

For Crumble Top
• 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


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. (Plus Michelle’s extra ingredients) 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.(Or use a fork to mix and mash it together) 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 30 minutes, or until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.