Crostata Recipe
baked apple pastry, caramel gelato, caramel drizzle
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Ingredients
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Pastry (single-crust crostata)
Apple filling
Caramel gelato (quick stovetop style, makes about 2 cups)
Caramel drizzle & finishing
Method
Pastry (single-crust crostata)
- 1
Make dough
In a large bowl, whisk together flour, 2 tablespoons granulated sugar, and salt. Add cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until mixture resembles coarse cornmeal with some pea-sized butter pieces remaining (about 8–10 strokes).
- 2
Add liquid
Stir together ice water and 1/2 teaspoon vanilla. Sprinkle 1 tablespoon of the ice water mixture over the flour and toss with a fork; continue adding remaining water 1 tablespoon at a time just until the dough begins to come together when pressed (you may not need all water).
- 3
Form and chill
Turn the dough out onto a lightly floured surface and press into a 6–7" round disc. Wrap tightly with plastic and refrigerate at least 30 minutes (up to 2 days) to relax gluten and firm butter.
- 4
Roll out
Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to a roughly 12" round and transfer to a parchment-lined baking sheet. Chill on the sheet for 10 minutes while you prepare the filling.
- 5
Egg wash
Beat the egg with 1 teaspoon cold water and reserve for brushing edges before baking.
Apple filling
- 6
- 7
Add sugars and spices
Stir in 1/2 cup packed light brown sugar, 1 tablespoon granulated sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt. Cook 2–3 minutes until apples are glossy and sugar begins to dissolve.
- 8
Thicken and finish
Sprinkle the cornstarch over the apples and stir to incorporate. Cook 1 minute until slightly thickened, then remove from heat and stir in 1/2 teaspoon vanilla. Let cool 10 minutes so filling isn't piping hot when assembled.
- 9
Assemble crostata
Arrange the cooled apple mixture in a heap in the center of the rolled-out dough, leaving a 2" border all around. Mound the apples slightly in the center; spoon any remaining pan juices over the apples but avoid excess liquid. Fold the dough border up over the apples in pleats, overlapping to form a rustic rim; leave center exposed. Brush the dough rim with egg wash and sprinkle lightly with a little extra granulated sugar if desired.
- 10
Bake
Bake in the preheated 400°F (200°C) oven for 30–35 minutes, rotating halfway, until crust is golden and apples are tender when pierced. If the crust browns too quickly, tent with foil for the last 10 minutes. Remove and cool on a wire rack 15–20 minutes before serving so juices set.
Caramel gelato (quick stovetop style)
- 11
Make caramel base
In a medium saucepan, heat 3/4 cup granulated sugar over medium heat, stirring frequently, until it melts and turns a deep amber color (watch closely to avoid burning). Once caramelized, remove from heat and carefully whisk in 2 tablespoons butter until smooth. Gradually add 1/2 cup of the milk to temper and incorporate (mixture will bubble).
- 12
Heat milk and cream
Return pan to low heat and stir in remaining 3/4 cup milk and 3/4 cup heavy cream (adjust quantities: recipe calls for 1.25 cups milk and 0.75 cups cream total). Warm until steaming but not boiling.
- 13
- 14
Cook custard
Cook over low-medium heat, stirring constantly with a heatproof spatula, until custard coats the back of the spatula and reaches about 170–175°F (it will thicken; do not boil) — about 5–8 minutes.
- 15
Finish and chill
Remove from heat, stir in 2 tablespoons butter, 1/4 teaspoon sea salt, and 1/2 teaspoon vanilla. Strain through a fine-mesh sieve into a bowl to remove any cooked bits. Cool to room temperature, then chill in the refrigerator at least 4 hours or overnight.
- 16
Churn (if available)
Freeze the chilled custard in an ice cream maker according to manufacturer instructions to make gelato. If you don't have an ice cream maker, freeze in a shallow container, stirring vigorously every 30 minutes until creamy (about 3–4 cycles). When set, transfer to a container and freeze until firm enough to scoop.
Caramel drizzle & finishing
- 17
Make caramel drizzle
In a small heavy-bottomed saucepan, heat 1/2 cup granulated sugar over medium heat, swirling and occasionally stirring until it melts and becomes a deep amber. Remove from heat and stir in 2 tablespoons butter until incorporated. Carefully whisk in 1/4 cup heavy cream until smooth (mixture will bubble). Stir in 1/8 teaspoon sea salt. Cool slightly before drizzling.
- 18
Serve
Slice crostata and serve warm or at room temperature with a scoop of caramel gelato on the side or atop each slice. Drizzle caramel sauce over the gelato and crostata. Optionally dust the crust edges lightly with 1 tablespoon powdered sugar. Leftover gelato should be stored frozen; caramel can be refrigerated in an airtight container and gently reheated before serving.