How to make a delicious and easy Apple Crostata with homemade pasta frolla (buttery Italian pastry), apricot jam and sweet-tart apples finished with cinnamon sugar. This rustic tart works perfectly for breakfast with coffee or as a dessert served warm with a scoop of ice cream.
Crostata is a beloved Italian dessert enjoyed at breakfast, for merenda (an afternoon snack) or as dessert. It comes in many versions—from a simple jam tart to fruit-filled crostata topped with pastry cream. This apple crostata keeps things simple: a buttery crust, apricot jam to seal the base, thinly sliced apples and a dusting of cinnamon sugar for warmth and aroma.
Scroll for the full recipe below with ingredients, step-by-step photos, tips, variations and a video. For a printable recipe see the recipe card at the bottom.
Ingredients – what you need
The photos in the post show the ingredients and useful notes. In summary:
- Flour – Traditionally Italian 00 flour, but all-purpose works well.
- Sugar – Use caster (superfine) sugar for a finer texture.
- Baking powder – Ensure it’s fresh for proper rise.
- Lemon zest – Adds brightness; orange zest is a valid substitute.
- Butter – Use unsalted, straight from the fridge and cut into small cubes.
- Egg – One large egg to bind the pastry.
- Apples – Granny Smith are tart and hold up well, but any crisp baking apple is fine; peeling is optional.
- Apricot jam – Adds moisture and a sweet glaze; swap with another jam if preferred.
- Cinnamon sugar – Mix caster sugar with ground cinnamon to taste.
Step by step photos and recipe instructions
Make the pastry – Combine flour, sugar, baking powder, a pinch of salt and lemon zest in a large bowl. Stir to blend.
Add the cold butter and the egg, then use a spatula or pastry scraper to cut the butter into the dry ingredients until the mix resembles coarse crumbs.
Use your hands to bring the dough together into a smooth ball, working briefly on a lightly floured surface if needed. Wrap in plastic and chill in the fridge for at least 30 minutes.
Prepare the apples – While the dough chills, peel (if you like) and thinly slice the apples. Place slices in a bowl with a little lemon juice to prevent browning and to add flavor.
Preheat the oven to 350°F (180°C).
Roll out the pastry – On a lightly floured surface, roll the chilled dough into a rough circle large enough to line a 9.5 inch loose-bottom tart pan with about 1 inch of overlap. The pastry should be roughly 1/2 inch thick. If it cracks, gently press it back together—this shortcrust-style dough can be fragile.
Assemble the crostata – Butter the tart pan lightly and press the pastry into it, leaving about a 1 inch overhang. Trim as needed but keep enough to fold over the apples.
Spread apricot jam over the base, then arrange the apple slices on top—spirals or overlapping rows both look lovely. Fold the pastry overlap over the edge of the apples to create a rustic border.
Bake – Mix caster sugar and cinnamon, then sprinkle evenly over the apples. Bake for 45–50 minutes, until the pastry is golden and the apples are tender and caramelized. Allow the crostata to cool at least 30 minutes before serving.
Recipe tips and variations
- Don’t overwork the pastry: Over-kneading makes it tough. Combine until the dough just comes together.
- Use lemon juice: It brightens the fruit and prevents browning while you slice the apples.
- Swap the jam: If you don’t have apricot, use strawberry, raspberry or another favorite jam.
- Try different spices: Add a pinch of nutmeg or cloves to the cinnamon sugar for a warmer flavor.
- Serving suggestion: Serve warm with vanilla ice cream or a drizzle of heavy cream.
Recipe FAQs
Granny Smith are a great choice for balance of tartness and texture. Honeycrisp, Pink Lady, Braeburn, Gala and Golden Delicious also work well depending on how sweet or firm you prefer the filling.
Stored in the fridge, the crostata keeps up to 4 days. Reheat gently before serving for best texture.
Yes. Wrap tightly in plastic and foil or freeze in slices to save space. Thaw overnight in the fridge and warm before serving.
You can make the pastry up to three days ahead and keep it chilled. I recommend assembling and baking shortly before serving for the best texture.
An apple pie is typically deeper with a sealed top crust, while a crostata is shallower and rustic with the filling visible and a folded edge.
More Italian desserts you might like
- Italian Crostata (Jam Tart)
- Zuppa Inglese (Italian Trifle)
- Zuccotto (Sponge Cake with Ricotta Filling)
- Rich Chocolate Tart with Hazelnuts
- Soft Amaretti Cookies (Amaretti Morbidi)
If you try this Apple Crostata recipe, please rate it and leave a comment—I love hearing how it turns out. Follow the blog social channels or sign up for the newsletter to receive new recipes and cooking tips.
Step By Step Photos Above
Most recipes include step-by-step photos, tips and a video.
Apple Crostata
By Emily
Equipment
- 9.5 inch loose-bottom tart pan
Ingredients
For the Pastry
- 2 cups 00 flour or all-purpose flour (250g)
- 8.5 tbsp unsalted cold butter, cubed (120g)
- ½ cup caster sugar (100g)
- 1 large egg
- ¼ tsp baking powder
- Zest of 1 lemon
For the Filling
- 2–3 large Granny Smith apples, peeled and sliced
- ½ heaped cup apricot jam (160g)
- 2 tsp sugar
- ½ tsp ground cinnamon
- 1 tbsp butter, cut into small cubes (15g)
Instructions
- Combine flour, sugar, baking powder, a pinch of salt and lemon zest in a large bowl.
- Add cold butter and egg; cut into the flour until the mixture resembles coarse crumbs.
- Bring the dough together into a smooth ball on a lightly floured surface.
- Wrap in plastic and chill for at least 30 minutes.
- As the dough chills, peel and thinly slice apples and toss with lemon juice to prevent browning.
- Preheat oven to 350°F (180°C).
- Roll chilled dough into a circle to fit a 9.5 inch tart pan with a 1 inch overlap; transfer to the pan.
- Spread apricot jam over the base, arrange apple slices on top and fold the pastry edge over to form a border.
- Mix sugar and cinnamon, sprinkle over the apples, and dot with the small butter cubes. Bake 45–50 minutes until golden.
- Cool at least 30 minutes before slicing and serving.
Notes
- Don’t over-knead the pastry: Work just until the dough comes together to keep a tender, crumbly texture.
- Leftovers and freezing: Keeps up to 4 days in the fridge or freeze wrapped tightly; reheat before serving.
Helpful Info for All Recipes
- Recipes are tested using a fan (convection) oven unless noted otherwise.
- Vegetable sizes and ingredient quantities are standard unless indicated.
- Nutrition information is provided as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.