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Buttery Italian Apple Tart Recipe

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My Italian Apple Crostata captures everything comforting about a homemade apple dessert: a tender, buttery shortcrust that’s slightly crumbly, filled with sweet, cinnamon-scented apples, and finished with a golden lattice top. The apples are gently cooked before baking so they remain soft and juicy while still holding their shape. Unlike a classic American apple pie, this rustic Italian tart focuses on the balance between a cookie-like crust and a fragrant apple filling. It’s refined enough for company yet relaxed enough to enjoy with afternoon coffee.

Italian apple tart (crostata).

Think of this as the Italian cousin of an American Dutch apple pie: the filling is similar — apples cooked with sugar and cinnamon — but the crust is more delicate, rich, and crumbly. The crostata reads more like a sweet tart with a more even ratio of crust to filling. Because the apples are cooked briefly before baking, the filling is intensely flavored yet retains texture and structure.

Recommended Workflow

This recipe has three main parts: the shortcrust dough (Pasta Frolla), the apple filling, and assembling the crostata. Both the dough and the filling should be cold when you assemble the tart. The workflow below helps everything come together smoothly:

  1. Make the dough and chill it — you can refrigerate it up to two days ahead.
  2. Prepare the apple filling and refrigerate — it keeps well for up to three days.
  3. Roll the crust and cut the lattice strips before filling the shell.
  4. Assemble the tart and refrigerate briefly while the oven preheats.

More Tips

  • Lattice is optional but classic — it creates an appealing look and lets the filling show through.
  • Because the apples are cooked twice, choose firmer, tart-sweet varieties such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. These hold their shape and offer good flavor balance.
  • Place a baking sheet on the rack below the tart while it bakes to catch any juices or butter that might drip.
  • If the dough strips are soft to lift, chill them for 5–10 minutes or dust lightly with flour to make handling easier.
  • The crostata is done when the crust is golden brown and you see small bubbles of filling showing through the lattice.
  • For serving, let the tart cool until the filling sets a bit. It’s excellent warm or at room temperature and pairs beautifully with vanilla ice cream, whipped cream, or a sprinkling of powdered sugar.
A large bowl with sliced apples and a small bowl with cinnamon sugar.
Slice the apples and toss them with lemon juice. Mix the sugar and cinnamon.
A large bowl with sliced apples tossed with cinnamon sugar.
Toss sugar and cinnamon into the apples for even coating.
A cooking pan with apple slices in cinnamon sugar.
Cook over medium heat until the apples begin to release liquid.
A cooking pan with cooked apple slices.
Cook until most of the liquid has reduced. Allow the filling to cool before assembling.
A tart pan lined with shortcrust dough.
Press the rolled dough into a greased tart pan with a removable bottom.
A large piece of parchment paper topped with sliced dough stirps.
Roll and cut the remaining dough into even 1-inch strips for the lattice.
An unbaked shortcrust dough filled with apple filling.
Fill the chilled shell with the cooled apple mixture.
An apple tart topped with dough stips.
Lay the lattice strips vertically across the filling.
An apple tart topped with dough strips for lattice topping.
Weave the lattice by folding alternate strips and laying crosswise strips in place.
An apple tart topped with dough strips for lattice topping.
Fold strips back over, then complete the pattern across the tart.
Unbaked Italian apple tart (crostata) with lattice top.
Trim any excess dough, then bake until golden.
Baked Italian apple tart.
a slice of apple crostata with a fork.
sliced apple tart
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Buttery Italian Style Apple Tart

This crostata features a rich, cookie-like shortcrust filled with gently cooked apple slices seasoned with cinnamon and a touch of lemon. It strikes a lovely balance between tender pastry and aromatic, slightly saucy fruit. Perfect for a casual dessert or a special gathering.
Prep Time
45 mins
Cook Time
45 mins
Servings
10 people
Author
Dikla Levy Frances

Ingredients

Shortcrust Dough

  • 1 batch Pasta Frolla dough, divided into 2/3 and 1/3. Each portion wrapped and refrigerated.

Apple Layer

  • 6–8 medium apples (about 1 kg), peeled, cored and sliced
  • 1/4 cup (50 g) sugar
  • 3 teaspoons ground cinnamon
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 large egg, lightly beaten for brushing the dough

Instructions

  • Peel and core the apples (about 1000 g). Slice into roughly 1/4-inch (6 mm) slices.
  • Toss the apple slices with the lemon juice in a large bowl to prevent browning. In a separate bowl, combine the sugar and cinnamon.
  • Put the apples into a medium saucepan, add the lemon zest, then sprinkle the cinnamon-sugar over the apples and stir gently to coat evenly.
  • Cook over medium heat for about 15 minutes, stirring occasionally, until the apples release liquid but still have some bite. The goal is tender, not mushy.
  • Remove from heat, transfer the filling to a glass container, and chill until completely cool before assembling.

Assembling

  • Preheat the oven to 350°F (180°C). Place a large baking sheet on the rack below where the tart will bake to catch any drips.
  • Roll the larger portion of dough between two sheets of parchment into an 11–12 inch circle. Remove the top sheet, use the bottom sheet to help press the dough into a greased 9-inch tart pan with a removable bottom. Chill the lined pan while you prepare the lattice.
  • Roll the smaller portion of dough into a 10-inch circle and cut into 1-inch strips. Work between parchment sheets and chill briefly if strips become soft.
  • Remove the tart shell from the refrigerator, remove the top parchment, and trim any excess dough. Reserve scraps to patch or make extra strips if needed.
  • Brush the bottom and sides of the tart shell lightly with egg white to help seal the crust.
  • Fill the shell with the chilled apple filling, spreading it evenly but not compacting it.
  • Lay several strips vertically across the tart, leaving gaps between them. Fold back every other strip about halfway, place a horizontal strip across, then unfold. Repeat the process, alternating rows until the lattice is complete.
  • Press and seal the edges, trim excess dough, and brush the top strips lightly with the beaten egg for a glossy finish.
  • Bake the tart on the prepared rack over the baking sheet for 30–35 minutes, until the crust is golden and the filling bubbles between the lattice gaps.
  • Remove from the oven and let the crostata cool completely before removing from the tart pan and transferring to a serving plate.
  • Store at room temperature, covered, for up to five days or refrigerate for up to one week. Reheat gently before serving if desired.