Sep 27, 2013 by Alagasco

Rustic Apple Crostata – Martie Duncan

Categories: Recipes
Apple Crostata

Photo courtesy of

With fall in the air, Good Heat Chef, Martie Duncan offered up a tasty Rustic Apple Crostata recipe.

This recipe is great to serve at brunch or as a dessert with a scoop full of ice cream.

“With apples being at their peak in the fall, it’s fun to experiment with different varieties with this recipe.  I like to use a combination of both tart and sweet apples,” Duncan said.

This simple recipe guarantees a delicious, flaky crust with very little effort.


Rustic Apple Crostata

For the pastry:

1 cup all-purpose flour
2 tablespoons sugar plus 1 teaspoon, reserved
1/4 teaspoon kosher salt
1/4 lb. (1 stick) very cold unsalted butter, diced
2-3 tablespoons ice cold water (you may need a few drops more if dough seems dry)

For the filling:

1 ½ lbs. apples (3-4 semi-tart apples work best)
1/4 teaspoon grated lemon zest
1 ½ teaspoons fresh lemon juice
1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
 1/8 teaspoon ground allspice
3 tablespoons cold unsalted butter, diced into small pieces

To finish:
1 egg & 1 teaspoon water, beaten well
2 tablespoons apricot preserves, warmed, reserved for later

Preheat oven to 425 degrees.
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 the dry ingredients. Add the butter, a little at a time, pulsing between additions until the butter breaks up into the size of peas.  With the motor running, add the ice water all at once through the feed tube, but stop the machine just before the dough becomes a solid mass.  Place the dough onto a well-floured piece of plastic wrap and gently form into a round.  Don’t over handle or over mix because your dough will be tough.  Wrap the round with plastic wrap and refrigerate for 30 minutes to one hour.  When you are ready to make the crostata, flour a rolling pin.  Open up the plastic wrap and roll the pastry into an 11 inch circle.  Wrap the flattened dough over the rolling pin and transfer to a baking sheet.  Remove the plastic.
For the filling:  Peel, core and cut the apples into 8-12 slices.  Put the apple into a bowl and toss with the lemon juice and the lemon zest.  Next, add the flour, sugar, salt, cinnamon and allspice, followed by the cold butter.  Mix all of the ingredients together until the apples are well coated.  Turn the apple out onto the crust, leaving a 1 ½ inch border all the way around.  Gently fold the border over the apples to enclose the dough, pleating it to make a circle.  Use a pastry brush and gently brush the dough with the egg wash.  Sprinkle the reserved sugar over the dough.
Bake the crostata for 20 minutes until the crust is  a light golden brown and the apples are tender.  Remove and brush on the warm preserves.  Put back in the oven for 5 minutes or until crust is nice and golden.  Allow to cool slightly before cutting.


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