Today I want to share with you the recipe for a crostata that I used to make in Italy. I used to make it quite often, especially in the colder months. I love crostate and apple crostate are my favourite. In fact, one of the very first recipes I ever published on the blog was the one of my Apple Tart. This recipe is slightly different as it has a “filling” made with chopped apples and cinnamon and the crostata is then topped with buttery dough crumbs. The aroma of this cake baking in the oven fills the house so quickly and so intensely that when it’s ready I really find it hard to wait for it to cool down before digging into it! The crust and topping are crunchy while the filling is soft and refreshing… mmmmm It makes for the perfect tea time treat! You can serve it with vanilla ice cream (the Aussie way) or without (the Italian way)… either way, it is delicious! Enjoy!
- 250 gms – 8.8 oz. flour
- 125 gms – 4.4 oz. sugar
- 125 gms – 4.4 oz. softened unsalted butter
- 1 egg
- 1 pinch of salt
- Knead the flour together with the sugar, butter, egg and salt until you obtain a smooth dough.
- Wrap it with some cling wrap and put it in the fridge for 30 minutes.
- Then take it out of the fridge, place it on a sheet of baking paper and roll it into a 1.5 cm – 0.6 inch thick round shape.
- Put the dough into a greased round 23 cm – 9 inch springform pan and press it down. Make sure that you have at least 3 cm – 1.2 inches of extra dough at the sides.
- Peel and core the apples and cut them into 2.5 cm – 1 inch cubes.
- Put them in a bowl with the cinnamon and sugar. Mix well.
- Put the flour, butter and sugar in an electric mixer and mix until just combined (it will look like coarse breadcrumbs). Keep aside.
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