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Ina Garten Apple Crostata

Ina Garten Apple Crostata - recipe card
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A rustic Italian-style tart featuring a buttery, crumbly pastry crust topped with cinnamon-kissed apple slices and a crunchy streusel. The contrast of tender apples and crisp topping makes it an effortless yet impressive dessert.

Ingredients

Scale
  • For the pastry:
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cold, cut into 1/2-inch cubes
  • 2 tablespoons ice water
  • For the filling:
  • 2 large apples (about 1 pound), peeled, cored, and cut into 1/4-inch-thick slices
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour
  • For the streusel topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, cold, cut into small pieces
  • For assembly:
  • 1 tablespoon unsalted butter, melted, for brushing
  • 1 tablespoon turbinado sugar, for sprinkling

Instructions

  1. Make the pastry: In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and toss to coat. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps remaining.
  2. Sprinkle the ice water over the flour mixture and stir with a fork until the dough just begins to come together. Squeeze a small handful; if it doesn’t hold, add 1 more teaspoon of ice water. Turn the dough out onto a lightly floured surface, gather it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
  4. Prepare the filling: In a large bowl, combine the apple slices, granulated sugar, cinnamon, nutmeg, lemon juice, and flour. Toss well to coat evenly. Set aside.
  5. Make the streusel: In a small bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, and cinnamon. Add the cold butter pieces and rub with your fingertips until the mixture is crumbly and holds together when squeezed. Set aside.
  6. Roll out the dough: On a lightly floured surface, roll the chilled dough into an 11-inch circle, about 1/8 inch thick. Transfer to the prepared baking sheet.
  7. Arrange the apples: Mound the apple filling in the center of the dough, leaving a 1 1/2-inch border. Fold the border over the apples, pleating as you go, leaving the center open. Brush the crust with melted butter and sprinkle the entire crostata (crust and filling) with turbinado sugar.
  8. Sprinkle the streusel evenly over the apples. Bake for 40-45 minutes, until the crust is golden brown and the apples are tender when pierced with a knife. Rotate the pan halfway through baking for even browning.
  9. Cool: Transfer the crostata on the parchment to a wire rack and cool for at least 20 minutes before serving. Serve warm or at room temperature.

Notes

Store leftover crostata covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a 350°F (177°C) oven for 10-15 minutes to crisp the crust. Freeze baked crostata tightly wrapped for up to 2 months; thaw overnight in the refrigerator and reheat before serving.

Nutrition

Keywords: apple crostata, Ina Garten apple crostata, rustic apple tart, Italian apple tart, apple dessert, fall baking, easy apple pastry, cinnamon apple tart, streusel topping, homemade crostata

Find it online: https://inagartencooks.com/ina-garten-apple-crostata/