How to make a delicious and easy Apple Crostata made with homemade pasta frolla (buttery Italian pastry), apricot jam and sweet and tart apples sprinkled with cinnamon sugar. Serve your crostata for breakfast with coffee or as a dessert with ice cream, delish!
Crostata is a much-loved dessert throughout Italy, traditionally served for breakfast, Merenda (snack) or dessert, you'll see it with all kinds of different fillings and toppings like our classic strawberry jam crostata or our crostata di frutta, filled with pastry cream and fresh fruit.
It's rustic and very easy to make. Some have a lattice topping, some have a folded crust like a French galette and some only have a pastry bottom.
This one is extra delicious and super simple making the most of seasonal apples and dusted with cinnamon sugar for a festive feel.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
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Ingredients - what you need
See the photo below that shows you everything you need to make this recipe plus some important tips on ingredients!
- Flour - traditionally crostata is made with Italian 00 flour but you can also use all-purpose flour.
- Sugar - use caster sugar (superfine sugar)
- Baking powder - double check the use by date or it won't work.
- Lemon zest - you can also use orange zest if you prefer.
- Butter - make sure it's fridge cold and unsalted.
- Egg - use a large egg.
- Apples - we used green granny smith apples which are tart, sweet and delicious. You can pretty much use any apples you like for this and it's up to you if you peel them or not.
- Apricot jam - if you can't find it then use any jam you like.
- Cinnamon sugar - just mix caster sugar with a little cinnamon, add more or less to taste.
Step by step photos and recipe instructions
Make the pastry - Put the flour, sugar, baking powder, pinch of salt and lemon zest in a large mixing bowl. Stir the ingredients until combined (photo 1).
Next, add the cold butter and egg and use a spatula or pastry scraper to cut the butter and egg into the flour until the mixture resembles rough crumbs (photo 2 & 3).
Use your hands to bring the dough together into a smooth ball. It may be easier to do this on a lightly floured work surface (photo 4).
Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes (photo 5).
Prepare the apples - When you’re dough is almost done chilling, peel and finely slice the apples. Place them in a bowl with lemon juice as you slice them. Once finished, toss them in the bowl to cover them in lemon juice (photos 6-8).
Pre-heat the oven to 350F/180C.
Roll it out - Once the dough has chilled place it on a lightly floured work surface and roll it out into a rough circle to fit a 9.5 inch (or similar) loose bottom tart pan making sure it overlaps by about 1 inch. The dough should be about ½ inch thick. If the dough cracks as you roll it out just press it back into shape (it’s normal for this type of pastry) (photos 9 & 10).
Assemble the crostata - Lightly grease the tart pan with butter then lay the pastry over and lightly press it in to fit. Next, trim the edges making sure to leave 1 inch overlap (photo 11 & 12).
Spread the apricot jam all over the base then lay the slices of apple on top. You can do this in a spiral pattern then fit slices into the middle. Fold the overlapping pastry over the edge of the apples (photos 12 - 14).
Bake - Mix the sugar and cinnamon together then sprinkle it over the apple filling. Bake the crostata in the oven for 45-50 minutes until the apples and pastry are golden brown (photos 15 & 16).
Let the tart cool for at least 30 minutes before serving.
Recipe tips and variations
- Don't over-knead the pastry - it's really important to not over-knead the pastry otherwise it will lose its soft crumbly texture. Just bring the dough together until smooth and that's it.
- Use lemon juice - the lemon juice not only adds flavour but it stops the apples from turning brown as you slice them.
- Other jam to use - if you don't have apricot jam you can use any kind of jam you like such as strawberry, raspberry or blueberry.
- Spices you can use - feel free to add any spices you like to the sugar such as nutmeg or cloves.
- Serving suggestions - serve a warm slice of apple crostata with a scoop of vanilla ice cream or a splash or heavy creamy, delicious!
Recipe FAQs
I like to use Granny Smith apples because they're sweet and tart but many other recipes use Honeycrisp, Pink Lady, Golden Delicious, Braeburn and Gala apples with success.
Once made, it'll keep well in the fridge for up to 4 days.
Yes, it can be frozen, make sure to cover it tightly in plastic wrap and foil. To save space freeze it in slices.
You can make the pastry up to 3 days in advance. If you want you can line the tart pan with it but I don't recommend adding the filling in advance.
Traditionally apple pie is made with a closed pastry lid on top, sealed at the sides with a deep filling inside. Crostata is much more shallow and rustic with the filling visible on top.
More Italian desserts you might like
- Italian Crostata (Jam Tart)
- Zuppa Inglese (Italian Trifle)
- Rich Chocolate Tart with Hazelnuts
- Soft Amaretti Cookies (Amaretti Morbidi)
If you’ve tried this Apple Crostata recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also Follow Us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food
📖 Full Recipe
Apple Crostata
Ingredients
For the Pastry
- 2 cups 00 flour or all-purpose flour (250g)
- 8.5 tablespoons unsalted fridge cold butter chopped up into small cubes (120g)
- ½ cup caster sugar (superfine) (100g)
- 1 large egg
- ¼ teaspoon baking powder
- Zest of 1 lemon
For the Filling
- 2-3 large granny smith apples peeled and sliced
- ½ heaped cup of apricot jam (160g)
- 2 teaspoons sugar
- ½ teaspoon cinnamon
- 1 tablespoon butter cut into small cubes (15g)
Equipment
- 9.5 inch loose bottom tart pan
Instructions
- Put the flour, sugar, baking powder, pinch of salt and lemon zest in a large mixing bowl. Stir the ingredients until combined.
- Next, add the cold butter and egg and use a spatula or pastry scraper to cut the butter and egg into the flour until the mixture resembles rough crumbs.
- Use your hands to bring the dough together into a smooth ball. It may be easier to do this on a lightly floured work surface.
- Wrap the pastry in plastic wrap and place in the fridge for at least 30 minutes.
- When you’re dough is almost done chilling, peel and finely slice the apples. Place them in a bowl with lemon juice as you slice them. Once finished, toss them in the bowl to cover them in lemon juice.
- Pre-heat the oven to 350F/180C.
- Once the dough has chilled place it on a lightly floured work surface and roll it out into a rough circle to fit a 9.5 inch (or similar) loose bottom tart pan making sure it overlaps by about 1 inch. The dough should be about ½ inch thick. If the dough cracks as you roll it out just press it back into shape (it’s normal for this type of pastry).
- Lightly grease the tart pan with butter then lay the pastry over and lightly press it in to fit. Spread the apricot jam all over the base then lay the slices of apple on top. You can do this in a spiral pattern then fit slices into the middle. You may not need all of the apple.
- Next, trim the edges making sure to leave 1 inch overlap and fold it over the tart to create a border.
- Mix the sugar and cinnamon together then sprinkle it over the apple filling. Bake the crostata in the oven for 45-50 minutes until the apples and pastry are golden brown.
- Let the tart cool for at least 30 minutes before serving.
Notes
- Don't over-knead the pastry - it's really important to not over-knead the pastry otherwise it will lose its soft crumbly texture. Just bring the dough together until smooth and that's it.
- Leftovers and freezing - the crostata will keep well in the fridge for up to 4 days or can be frozen. Wrap tightly in plastic wrap and foil or place in a container for freezing.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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