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Freshly baked apple crostata on parchment paper with a scoop of vanilla ice cream melting in the center, surrounded by cinnamon sticks and a whole apple on a wooden board.
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Apple Crostata Recipe

This Easy Apple Crostata is a rustic free-form tart filled with thinly sliced apples baked until tender in a flaky golden crust. It has all the cozy flavor of apple pie with half the work, making it perfect for fall baking.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 117kcal
Author: Nicole Gaffney

Ingredients

  • 1 disc pie dough or pasta frolla
  • 3 medium apples about 1 pound, cored, and thinly sliced
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon all purpose flour
  • 1 tablespoon salted butter
  • 1 egg lightly beaten, optional
  • 1 tablespoon coarse sugar or granulated sugar for sprinkling, optional

Instructions

  1. Roll out the dough on a lightly floured surface into a 12-inch round, about ⅛ inch thick. Transfer it to a parchment-lined baking sheet and chill while preparing the filling.
  2. In a large bowl, combine the sliced apples with granulated sugar, cinnamon and flour salt. Toss until evenly coated, then let them sit for a few minutes to macerate and get juicy.
  3. Arrange the apple slices in the center of the dough, leaving a 2-inch border around the edges. Layer them neatly in overlapping circles or spread them more loosely for a rustic look.
  4. Fold the edges of the dough up and over the apples. To pleat, lift a section of the dough edge and fold it over the filling, then rotate slightly and fold another section so it overlaps the first. Continue working around the galette, overlapping folds until all the edges are turned in and the apples are enclosed with an open center.
  5. Chill the shaped galette in the refrigerator for 10-15 minutes while the oven preheats.
  6. Preheat the oven to 425°F.
  7. Brush the exposed crust with the beaten egg, then sprinkle with coarse sugar (optional).
  8. Bake until the crust is golden brown and the apples are tender, 30-40 minutes.
  9. Cool slightly before serving warm with vanilla ice cream or whipped cream.

Notes

  • Slice apples thin so they cook through with the buttery crust.
  • If using unsalted butter, add a tiny pinch of salt to the apple mixture. 
  • If your apples are very sweet, add a squeeze of fresh lemon juice for balance. 
  • Chill the free-form pastry before baking to keep its shape and prevent spreading.
  • Tent with foil if the edges brown too quickly.
  • Serve warm for the best results, but room temperature leftovers are still delicious.

Nutrition

Calories: 117kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 27mg | Potassium: 111mg | Fiber: 2g | Sugar: 20g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.3mg
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