Apple Crostata

I planted an espaliered apple tree when I moved into my house a few years ago. It came with apples on it, and seemed so full of promise.

For the next 3 years the tree flowered, but alas no apples. Not until this year, when I spied 7 beautiful apples on its lowest branches. Hurrah! Finally!

At least until the raccoons got to them.

Fortunately, my parents’ trees are loaded with more apples than they can possibly use. And my father’s been making applesauce and apple treats practically every day.

He loves making this crostata—a rustic apple tart—because it’s not too fussy. It tastes great, and he doesn’t have to attempt to make it look pretty.

My father, at 85, is a practical man. He doesn’t have time for pretty (unless it’s my mom, who in both of our opinions is the most beautiful woman we know), but he does love apples baked with cinnamon, sugar, nutmeg, and butter.

This simple crostata is a perfect way to enjoy apples of the season. The crust is on the thin side, meaning you get mostly apples with a serving. He tops it with heavy cream that he has whipped up with some powdered sugar and vanilla.

Apple Crostata Recipe

We've included directions for making a simple butter crust. You can also use a store-bought crust (flat or folded, not in a pie tin) to save time.

If you can, use a mix of apple varieties for this tart. The result will be more interesting.

Ingredients

Crust:

• 1 1/4 cup (160g) flour
• 1 teaspoon sugar
• 1/2 teaspoon salt (skip salt if using salted butter)
• 8 Tbsp (1 stick, 113g) chilled butter, cut into 1/2-inch cubes

Filling:

• 1 3/4 pounds (800g) good cooking apples (Fuji, Jonagold, Pippin, Granny Smith), about 3-4 apples
• 2 Tbsp lemon juice
• 1 1/2 teaspoons lemon zest
• 1/2 cup sugar
• 2 Tbsp cornstarch
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• Small pinch of salt

To Finish:

• 1 egg white
• 1 teaspoon cream
• 1 teaspoon sprinkling sugar (can use plain sugar)
• 1 teaspoon butter

Whipped cream:

• 1/2 cup (120 ml) heavy whipping cream, very cold
• 1 Tbsp powdered sugar
• 1/4 teaspoon vanilla extract

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