- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced (I like to put mine in the freezer for a few minutes before using)
- 2 tablespoons ice water
- 1 egg
- 1 1/2 pounds Fuji apples (3 large)
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup granulated 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
Pachecopatty says
Your apple crostata looks very delicious and I’m sure it was very well received at your dinner.
lemonsandanchovies says
Thanks, Patty! I think it did okay. In fact, I think I’ll make it again soon.
Lisa { AuthenticSuburbanGourmet } says
Your crostada looks amazing and I just want to have it pop out of the screen. Typically anything from Ina is a winner. Hope you had a terrific holiday weekend.
lemonsandanchovies says
Thanks, Lisa, you too. Isn’t Ina great? Always reliable.
Cherine says
This crostada looks absolutely tasty!
Lawyer Loves Lunch says
Wow, this is beautiful. I think I’d make a double batch of the crumb topping because I already know I’ll eat most of it before it gets on the apples 🙂
lemonsandanchovies says
Haha, I had a few “taste tests” myself! 🙂
C and C Dish says
Wow does this look good, I love Fuji apples!
Joy says
That looks great. I love crostada. I actually use fiji apples more than granny smiths in any pies. I like the extra sweetness.
lemonsandanchovies says
Hi, Joy. Fujis are a breakfast staple in my home so I’m never out of them. I’ve learned to use them for baking and they work great!
A Plum By Any Other Name says
Ina Garten makes such fabulous recipes: I just love her! Never had a recipe of hers turn out less than stellar. Haven’t tried the crostata yet, but I’ll have to get on it. Maybe with strawberries for June! Cheers,
Emily
lemonsandanchovies says
Strawberries would be great with this–I agree. 🙂
Isabelle says
Love how rustic and un-fussy this crostata looks… I’m almost tempted to poke a fork through the screen to see if I can take a bite. 🙂
Wonder if this would also work if fresh cranberries were swapped for some of the apples in the filling? I’m a sucker for apples and cranberries together.
lemonsandanchovies says
You know what, I think that’s a great idea. I liked the crust on this so much that I’m considering using different fruits. I think cranberries would be delicious with the apples.
kk says
This apple crostata looks absolutely amazing. I can’t wait to make it myself, thank you sooo much for sharing the recipe!
Helen Ng says
I make this every year for Thanksgiving and it’s always a hit. The picture is making me crave one right now!
Andra says
I had no clue how easy crostada were until I tried a recipe by Yasmin Lozada-Hissom (of Duo in Denver) a James Bears semi-finalist for pastry several years in a row. That version makes individual servings which made it incredibly fun. Great idea about trying a savory version!
lemonsandanchovies says
I like the idea of individual servings, too. Thanks!
wheelsandlollipops says
Going to put this on my round up this fall for dishes to make. I can picture myself with this tart, an espresso and a good book 🙂
The food hunter says
Looks amazing
wannafoodie says
This sounds really wonderful. I love the idea of making a sweet version… as much as I like the idea of a savoury version. I’m dreaming of one that is chock full of mushrooms and topped with some chunks of fontina… and maybe a scant drizzle of truffle oil.