Apple Crostata

I saw Ina Garten make Apple Crostata on a Barefoot Contessa episode a while ago, and mentally book-marked it.  I decided to make it today for dessert after the Irish Stew I cooked for Sunday lunch.  This is an easy, rustic dessert that will definitely warm up your tummy and heart, especially on a cold winter’s day. 

I modified Ina’s recipe slightly.


A) Pastry, plus extra for dusting

  • 250g plain flour
  • 150g cold butter, diced
  • 2 tbsp caster sugar
  • a pinch of salt
  • 1/2 cup ice water

B) Fruit and crumble

  • 1 1/2 bramley apples, peeled, cored and chopped into bite sized chunks
  • 1/2 bramley apple, peeled, cored and sliced
  • 1 tbsp sugar
  • 1/2 cup water
  • 1/2 cup plain flour
  • 3 tbsp rice syrup
  • zest of 1 lemon
  • 2 tbsp vegetable oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • a pinch of salt


A) Pastry

  • Mix the flour, sugar and salt in a large bowl
  • Rub the butter into the flour mix until it resembles breadcrumbs. Work quickly to prevent butter from melting
  • Pour half the water into the bowl and form flour and butter mix into a dough
  • Add a bit more water as necessary and shape the dough into a disc
  • Cover the disc with cling film and leave in the freezer for 25 minutes

B) Fruit and crumble

  1. Place the 1/2 diced apple, 1 tbsp sugar and 1/2 cup water into a small saucepan
  2. Leave to cook over a small heat for about 10 minutes until the apples turn soft and mushy
  3. Leave aside to cool
  4. Mix the remaining apple with the lemon zest and 1 tbsp rice syrup in a bowl
  5. To make the crumble, mix 1/2 cup flour with the ground cinnamon, nutmeg and salt in a bowl
  6. Pour the vegetable oil and remaining 2 tbsp rice syrup into the flour mix
  7. Work the mixture with your finger tips into breadcrumbs (you may need to add a bit more oil and sugar to make the mixture crumbly)

C) Assembly

  1. Pre-heat the oven at 180 degrees
  2. Grease a round baking tray (about 10 inch wide)
  3. Take the pastry out of the freezer and place it on a dusted pastry mat
  4. Roll out the pastry into an 11 inch circle, and prick a few holes with a for
  5. Place the apple puree in the middle of pastry and spread using a rubber spatula, leaving a 1 inch border from the edge of the circle
  6. Place the apple chunks on top of the puree (mind the border)
  7. Sprinkle the crumble on top of the apple chunks
  8. Fold the border of the pastry over the apples
  9. Place the pastry on the greased baking tray
  10. Bake for 30 t0 35 minutes until the pastry and crumble are golden
  11. Serve warm with cream or vanilla ice cream


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