Hot Apple Crostata Recipe

Make dough

In a large bowl or bowl of a food processor, combine 2.5 cups flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Add 12 tbs cold cubed unsalted butter. Using a pastry cutter, two knives, or pulse in the food processor, cut/pulse butter into flour until mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 8–12 pulses).

Bind and chill

Sprinkle 3 tbs ice water over the mixture, gently fold with a fork (or pulse 2–3 times) until the dough just comes together when pinched. Do not overwork. Turn dough onto plastic wrap, shape into a disk, wrap tightly and refrigerate at least 30 minutes (up to 2 days).

Roll out

Preheat oven to 400°F (205°C). On a lightly floured surface, roll chilled dough into a roughly 12-inch circle about 1/8–1/4 inch thick. Transfer to a parchment-lined baking sheet. Refrigerate while preparing filling to keep crust cold (5–10 minutes).

Egg wash

Beat 1 large egg with 1 tsp water to make egg wash. Reserve for later.

Cook apples

In a large skillet over medium heat, melt 2 tbs unsalted butter. Add the 4 cups thinly sliced apples and sauté 4–5 minutes until they begin to soften but still hold shape.

Add sugars and spices

Reduce heat to medium-low. Add 1/2 cup light brown sugar, 2 tbs granulated sugar, 1 tbsp lemon juice, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/4 tsp salt. Stir to coat and continue cooking 2–3 minutes until the mixture is syrupy.

Thicken filling

Sprinkle 1 tbsp cornstarch evenly over the apples and stir well. Cook 1 more minute until juices thicken slightly. Remove from heat and let cool 5–8 minutes (warm, not hot) so the crust will hold shape when folded.

Arrange the warm apple mixture in the center of the rolled-out dough, leaving a 2-inch border all around. Spoon any remaining pan juices over the apples (but not so much that dough becomes soggy).

Fold the exposed dough edge up and over the apples in pleats, overlapping as you go to create a rustic edge. Brush the folded crust with the reserved egg wash and, if desired, sprinkle a teaspoon of granulated sugar over the crust for extra crispness.

Place the crostata in the preheated oven and bake at 400°F (205°C) for 25–30 minutes, or until the crust is deep golden and the apples are bubbling. If the crust browns too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and transfer to a wire rack. Let cool 10–15 minutes while you finish the caramel. The crostata should be served warm.

Make caramel

In a medium heavy-bottomed saucepan, heat 3/4 cup granulated sugar over medium heat, stirring constantly with a heatproof spatula or wooden spoon. The sugar will first clump then melt into an amber liquid; continue stirring to avoid hot spots and burning. This takes about 6–8 minutes.

Finish caramel

When the sugar is a deep amber, remove from heat and immediately add 3 tbs unsalted butter, stirring until incorporated. Slowly pour in 1/2 cup warmed heavy cream while stirring (it will bubble vigorously). Stir until smooth. Add 3/4 tsp fine sea salt and taste, adding a pinch more if you prefer a stronger salted flavor. Let caramel cool 5–10 minutes so it thickens to a pourable but not runny consistency.

Reserve for serving

Reserve about 1/4–1/3 cup of the caramel for drizzling over individual servings; you can fold the rest into the gelato as a swirl or serve alongside.

Slice the crostata into 6–8 wedges. Place a warm slice on a plate, add a scoop of vanilla gelato (or vanilla ice cream) alongside, and drizzle warm salted caramel over the crostata and gelato. For a salted-caramel swirl gelato effect, drizzle a thin ribbon of caramel into the ice cream scoop and gently streak with a spoon.

Serve immediately so crust remains crisp and gelato begins to melt into a rich sauce.