Spiced Apple Crostata Recipe
A rustic fall crostata, or open-faced fruit tart, featuring a flaky, cinnamon crust and filled with brown sugar and fresh apples. It's perfect topped with a simple, homemade molasses glaze and vanilla ice cream.
Created by Anna Ramiz @gatheredatmytable
- Prep Time: 30 minutes + chilling
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: one 9" crostata
Ingredients
For the crust:
- 1 1/4 C. (156 g) all purpose flour
- 2 tsp. granulated sugar
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1/4 tsp. kosher salt
- 1/4 C. (56 g) cold butter, cubed
- 1/4 C. (48 g) All-Vegetable Shortening, cold
- 3-4 Tbsp. ice water
For the filling and glaze:
- 3 Tbsp. brown sugar
- 3-4 medium apples, thinly sliced
- 1 beaten egg
- 1/4 C. (60 g) powdered sugar
- 2 Tbsp. Grandma’s® Molasses
- 1-2 Tbsp. heavy cream
Directions
- In a large bowl, whisk together flour, sugar, salt, and cinnamon.
- Add the cold, cubed shortening and butter and work with your fingertips, until all of the fat is broken down into pea-sized pieces and the mixture is crumbly.
- Add 3 tbsp of ice water and toss to hydrate. Add another tablespoon of water and turn the dough out onto a lightly-floured work surface. Knead gently until the dough comes together and no flour spots remain.
- Shape the dough into a disc, wrap tightly with plastic wrap, and chill for at least an hour.
- When the dough has chilled, roll it out on a floured surface or a sheet of parchment paper to a circle about 10″ in diameter. Transfer to a parchment-lined baking sheet.
- Preheat the oven to 400° F.
- Spread the brown sugar in an even layer over the surface of the dough, leaving about 2″ around the edges. Arrange the thinly sliced apples over the brown sugar.
- Fold the outer edges of the crust up to create a border around the fruit and brush the edges of the crust with the beaten egg.
- Bake for 30-35 minutes, until the crust is deeply browned and the filling is soft and bubbly. Let cool slightly.
- To make the glaze, whisk together molasses, powdered sugar, and heavy cream until smooth and thin enough to drizzle. Drizzle the glaze over the warm crostata just before serving.
