Italian Apple Crostata Recipe

This authentic Italian Apple Crostata features a tender, buttery pasta frolla crust folded around sweet-tart apple slices scented with lemon zest and a touch of cinnamon. Rustic yet elegant, it’s simpler than pie but delivers warm, comforting flavors with a golden, flaky edge—perfect for fall gatherings or cozy evenings.

Why You’ll Love This recip

You’ll fall head over heels for this Italian Apple Crostata because it captures everything wonderful about Italian baking: simplicity, quality ingredients, and pure, unadulterated flavor.

Unlike heavier American apple pies loaded with spices and thick fillings, this crostata lets the natural sweetness and brightness of fresh apples shine through, enhanced only by a whisper of lemon zest and subtle cinnamon.

The pasta frolla crust is incredibly tender and buttery, yet easy to work with—no need for perfect crimping or lattice weaving. Its free-form, rustic look adds charming homemade appeal that impresses guests without stress. It bakes up beautifully golden, with juicy apples that soften just right while the edges turn delightfully crisp.

It’s versatile enough for dessert with gelato, afternoon tea, or even breakfast the next day. Best of all, it feels light yet satisfying, celebrates seasonal fruit, and brings that cozy, authentic Italian dolce vibe to your table—making it a recipe you’ll return to year after year.

Yield: 8 slices

Italian Apple Crostata Recipe

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Rustic Italian apple tart with buttery crust, juicy spiced apples, and golden edges—simple, elegant, and utterly delicious.

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 1 hour 45 minutes

Ingredients

For the Pasta Frolla Crust

• 2 cups (250g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ teaspoon salt
• ¾ cup (170g) cold unsalted butter, cubed
• 1 large egg yolk
• 2–3 tablespoons ice-cold water

For the Apple Filling

• 4–5 medium apples (mix of sweet and tart varieties), peeled, cored, and thinly sliced
• Juice and zest of 1 lemon
• ¼ cup (50g) granulated sugar (adjust to apple sweetness)
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch (optional, for thicker filling)

For Finishing

• 1 egg white + 1 tablespoon milk (egg wash)
• 1–2 tablespoons coarse sugar (for sprinkling)
• Optional: 2–3 tablespoons apricot jam, warmed (for glazing)

Instructions

1. Start with the dreamy crust — In a large bowl (or food processor), whisk together flour, sugar, and salt. Add cold butter cubes and rub in with fingertips (or pulse) until it looks like coarse breadcrumbs with pea-sized butter bits.
2. Bring it together — Add the egg yolk and 2 tablespoons ice water. Mix gently until the dough just comes together—don’t overwork it! If too dry, add another tablespoon water.
3. Chill time is magic — Shape dough into a flat disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to overnight). This makes rolling a breeze!
4. Prep those gorgeous apples — While dough chills, peel, core, and thinly slice apples. Toss immediately with lemon juice, zest, sugar, cinnamon, and cornstarch to prevent browning and create a luscious filling.
5. Roll out with love — Preheat oven to 375°F (190°C). On lightly floured parchment paper, roll dough into a 12–14 inch circle about ⅛-inch thick. It’s okay if edges are uneven—that’s the rustic charm!
6. Arrange the apples beautifully — Leaving a 2-inch border, mound apple slices in the center in overlapping circles or a pretty pattern. Fold any extra juices in too—they’re flavor gold!
7. Fold those edges like a hug — Gently fold the dough border over the apples, pleating as you go. It doesn’t need to be perfect—embrace the handmade look!
8. Make it shine — Whisk egg white with milk and brush over exposed crust. Sprinkle generously with coarse sugar for that irresistible sparkle and crunch.
9. Bake to golden perfection — Slide parchment onto a baking sheet. Bake 40–45 minutes until crust is deep golden, apples are tender, and juices bubble enticingly.
10. Final flourish & enjoy — Let cool on the tray for 20–30 minutes. Warm apricot jam and brush over apples for glossy shine. Slice, serve warm with gelato or whipped cream, and watch everyone swoon!

Notes

1. The crust should be tender and flaky, not tough—handle minimally.
2. Apples shrink during baking, so pile them high!
3. Serve slightly warm for maximum cozy vibes.
4. Perfect for holidays, Sunday dinners, or just because.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 509Total Fat 20gSaturated Fat 12gUnsaturated Fat 8gCholesterol 73mgSodium 156mgCarbohydrates 74gFiber 2gSugar 24gProtein 8g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Use very cold butter and chill the dough well for maximum flakiness in the crust.
• Choose a mix of sweet (like Honeycrisp or Golden Delicious) and tart (Granny Smith) apples for balanced flavor and texture.
• Slice apples thinly and uniformly so they cook evenly and layer nicely.
• Don’t overwork the dough—handle it gently to keep it tender.
• If the dough cracks while folding, just pinch it back together; imperfections add rustic charm.
• Brush the crust edge with egg wash and sprinkle coarse sugar for extra sparkle and crunch.
• Bake on the lower rack first for a crisp bottom crust, then move up to brown the top.
• Let it cool slightly before slicing so the juices set and don’t run everywhere.
• For extra shine and flavor, brush warm apricot jam over the apples after baking.

Ingredients Notes

The magic of this crostata lies in its simple, high-quality ingredients. For the pasta frolla crust, all-purpose flour (or Italian 00 flour for extra tenderness) creates structure, while cold unsalted butter delivers rich flakiness.

A touch of granulated sugar adds subtle sweetness, and a pinch of salt balances everything. One egg yolk brings richness and helps bind the dough. For the filling, fresh apples are the star—pick firm, flavorful varieties that hold shape when baked.

Lemon zest and juice brighten the fruit and prevent browning, while a modest amount of sugar and cinnamon enhances without overpowering. A sprinkle of coarse sugar on the crust edge creates that irresistible sparkly crunch Italians adore. Optional apricot jam glaze adds glossy shine and a fruity note that complements the apples perfectly.

Variations and Substitutions

This crostata is wonderfully adaptable. For a lighter version, swap half the butter in the crust with good-quality extra virgin olive oil (a truly authentic Italian twist). Add a thin layer of pastry cream (crema pasticcera) or apricot jam under the apples for decadence.

Toss in a handful of chopped walnuts, almonds, or pine nuts for texture and nutty flavor. Replace cinnamon with vanilla bean seeds or a splash of vanilla extract for a softer aroma. Use pears instead of apples for a delicate twist, or mix in fresh cranberries for tart holiday flair.

For gluten-free, substitute a 1:1 gluten-free flour blend. Dairy-free? Use vegan butter or solid coconut oil. Skip the egg wash and use plant-based milk instead. Add a splash of grappa or rum to the apples for grown-up warmth, or keep it alcohol-free with orange juice.

Storage Options

Store leftover crostata at room temperature, loosely covered, for up to 2 days— the crust stays crispest this way. For longer storage, refrigerate in an airtight container for 4–5 days; bring to room temperature before serving or warm gently in a low oven (300°F/150°C) for 8–10 minutes to revive the texture. It freezes beautifully: wrap the fully cooled crostata tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and refresh in the oven before enjoying.

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