It’s Apple Crostata time! Why, you ask? Because our apple trees are full and ready for picking! The first thing we did with this year’s apples is make an Apple Crostata.
What is the difference between a crostata and a Galette?
Now, we make the Crostata just like our Blackberry Galette (see our recipe Blackberry Galette) but what is the difference? There is actually no difference except in name. A Galette is a French term while a crostata is an Italian term.
Thank you to https://www.myrecipes.com/course/dessert-recipes/what-is-the-difference-between-crostata-galette-tart for providing a well written article explaining the difference!
Crostatas and Galettes are typically free-form and rustic, with the dough edges folded up around the filling, which can be savory or sweet.
Apple Crostata making time
The difference is in the apples!
We used Granny Smith apples in our Apple Crostata because they are the ideal type of apple to use in most baking. For example, a Granny Smith apple does not dissolve into a gooey slimy puddle when cooked and holds its form well.
We used Golden Delicious apples to have a sweeter apple in with the Granny Smith. There are several types of apples that you can use for cooking: Honeycrisp, Braeburn, Gala, Jonagold, and Fuji just to name a few.
We are blessed to be able to pick our own apples. However, a Farmer’s Market or local farm stands are great resources for fresh produce. Last of all, there are the apples at the grocery stores that work just as well.
Prepping your apples
Peel and slice the apples. Try to cut the apple slices evenly so that they will layer onto the crostata better.
TIP: always wash your fresh fruit and veggies before use.
Follow the instructions in the recipe below but be sure to coat the apples as soon as possible with the lemon juice because this will prevent the apples from browning.
Start the apple filling on the stove to give the apples time to soak up spices and soften. Now this is where you want the apple to be lightly coated with the brown sugar and spices and pretty looking!
Get the dough ready
While the apples are on the stove soaking in their sugar and spice, now is a good time to get the pie dough ready. If you have more energy then us, feel free to make your own pie dough.
We cheated and used store bought dough.
Even then, we still had to prep and roll out dough to the desired size (see recipe instructions below).
**Check your apples that should be about done now after simmering on the stove for 15 minutes. Take them off and let cool*
Apples to dough time
Spread the Apricot preserve onto the dough in a circle pattern. Leave an inch around all edges of the dough.
Start in the center and start layering your apples in a circular pattern.
Fold edges of dough up
Paint exposed dough with egg wash because the egg wash helps the edges brown nicely.
Place in oven and bake for 45 minutes.
The end result for this Apple Crostata
The end result is a beautiful display of yummy Apple Crostata! Let cool and serve as a wonderful dessert. We really enjoyed this recipe and the end result was just as we had hoped. The recipe was easy to follow. Everyone enjoyed this dessert! We hope you do too.
Apple Crostata
Ingredients
- 2 tbsp butter
- 1/4 cup packed brown sugar
- 2 tbsp sugar
- 4 1/2 cups peeled sliced Granny Smith apples (about 1 1/2 lbs)
- 4 1/2 cups peeled sliced Golden Delicious apples (about 1 1/2 lbs)
- 2 tsp fresh lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 (15 oz) package refrigerated pie dough (such as Pillsbury)
- 2 tbsp apricot preserves
- 1 tsp sugar
- 1 egg beaten
Instructions
- Melt butter in large skillet over medium heat, add brown sugar and 2 tbsp white sugar, stir until dissolved. Stir in apples and next 3 ingredients, cover and reduce to a simmer. Cook for 15 minutes, or until apples are tender.
- Remove from heat and cool to room temperature.
- Preheat oven to 400 F.
- Set oven rack to lowest third of oven.
- Place pie dough on a piece of parchment paper, and roll into a rough 14″ circle.
- Place parchment paper and dough onto a baking sheet.
- Take the apricot preserves and spread over the center of the crust, leaving a 2-inch border.
- Arrange cooled apple slices in center of dough, spiraling out in a circle, filling up the apricot preserves circle.
- Fold the edges of the dough in, pressing gently to seal at each fold.
- Brush pie dough with beaten egg, and sprinkle with sugar.
- Bake at 400 F for 45 or until golden brown.
- Allow to cool for at least 20 minutes before serving. Serve with whipped cream or vanilla ice cream if desired.
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Blackberry Galette 
Christmas Wreath Bread 
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Tanya Morgan 
