Italian apple crostata with almond frangipane
Print
Apple crostata with almond frangipane
A crostata is the classic Italian homemade tart, and this one is a favorite at our cooking school. A layer of soft almond frangipane sits between a rich, lemony shortcrust and a crown of apple slices, keeping the tart beautifully moist. Perfect with an afternoon coffee, or after a long Sunday lunch.
- Prep Time: 30 minutes
- Chilling: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the shortcrust:
- 500 g (4 cups) all-purpose flour
- 250 g (2¼ sticks) butter
- 200 g (1 cup) sugar
- 5 egg yolks
- Zest of 1 unwaxed lemon
For the frangipane:
- 100 g (7 tbsp) butter, at room temperature
- 100 g (¾ cup) powdered sugar
- 100 g (1 cup) finely ground blanched almonds (almond flour)
- 30 g (¼ cup) all-purpose flour
- 1 or 2 eggs
For the topping:
- 6 apples, peeled, cored and sliced (sprinkle with a little lemon juice so they don’t brown)
Instructions
Make the shortcrust:
- On a wooden work surface, mix the flour and sugar with the butter, cut into small pieces. Rub the butter in with your fingertips until it is completely worked in. Work lightly, so the butter doesn’t melt.
- Shape the mixture into a mound and make a well in the center. Add the egg yolks and lemon zest (careful not to grate in the bitter white pith!).
- Work everything together, first with a fork, then with your hands, until you have a smooth, soft dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes (ideally 2 hours, especially in warm weather).
Make the frangipane:
- Beat the powdered sugar and butter together, then mix in the almonds, flour and one egg. If the mixture is too dry, add the second egg.
Assemble and bake:
- Preheat the oven to 180°C (350°F) and line a tart pan with parchment paper.
- Roll out the dough on parchment paper to about 1 cm (½ in) thick, and lay it in the tart pan. If you have dough left over, use it to make cookies!
- Spread the frangipane over the dough.
- Arrange the apple slices on top.
- Bake for about 35 minutes, until the pastry is golden brown.
I’d love to try to make this – looks really good. Can you confirm the size of the tart dish? Many thanks.