Apple crostata

To make the pastry, mix the all-purpose flour, 1 oz/28g white sugar, and salt until combined. Rub the unsalted butter into the mixture until it resembles breadcrumbs. Then add the iced water gradually. If it’s still crumbly, add a little more iced water slowly each time you test. Then wrap in cling film and chill in the fridge for 20 minutes until firm.

Preheat the oven to gas mark 4, 350°F/160°C fan (or 180°C conventional). Roll the dough onto a piece of parchment paper into a round until it’s roughly 0.5 inches in thickness. Arrange the apple slices in 2 layers on top of the dough, and leave a 1.5 inch border all the way around the pastry. Then fold the border leaving the majority of the apples uncovered.

Combine the remainder of the sugar and cinnamon in a bowl and sprinkle over the apples and crust. Transfer the parchment paper to a baking sheet and bake until the crust is golden, for around 50 minutes. Serve warm from the oven.

Tips & tricks

When making the crust, take care to use iced cold water. Don’t rush this step and substitute it for room temperature or warm water. As it’s a buttery base, you have to work quickly to stop the butter melting and warmer water will work against you. Take the time to also chill the dough properly in the fridge before working with it. If you follow this step, it’ll help to stop the dough sticking to the rolling pin or the parchment paper. You can flour the parchment paper a little before rolling out to help stop the dough sticking too.

You’ll want to ensure you roll the dough evenly to get the best baked crust. Some rolling pins will come with handy tools to help you roll your dough out evenly all over. If your rolling pin is the traditional type, then simply start from the center and rotate the dough every few rolls to help get the most even dough possible. You can choose to assemble the apple slices in whichever way you see fit, but many chefs like to take the opportunity to create a swirling pattern for a striking visual effect.

We’ve suggested using Gala apples in this recipe, as they have a sweet flavor and tend to hold more moisture than many other comparable apples on the market. They’re less likely to become mushy after cooking, and the natural sweetness adds a welcome richness to baked goods. If you want to experiment with other types of apples, we have a useful guide detailing the different popular varieties. You also don’t need to restrict yourself to using only apples. For another fall-inspired bake you could try making an apple cranberry crostata, that could be the perfect option for a tasty Thanksgiving breakfast.

For more recipe inspiration using apples, we have a whole host of dishes available from apple muffins for a breakfast treat to apple crumble, a traditional dessert enjoyed in England.

How to serve it

A warm apple crostata is one of the tastiest ways to start your day in the fall. Traditionally enjoyed in the morning alongside a coffee, a crostata is brilliant on its own. If you do want to add a further touch of indulgence though, apple crostata is delightful alongside a dollop of vanilla ice cream, or even a helping of custard.

Storage

Apple crostata is best consumed fresh on the day of cooking. The dough will keep chilled for up to two days, so you can make this ahead of time, but when a crostata has been fully assembled it will become soggy when left in the fridge.