Apple Crostata Recipe

1. Lightly flour a clean work surface. Take one recipe's worth of pasta frolla and roll it into an 11-inch disk. Transfer disk to tart pan and press dough into bottom and sides. Cover with plastic wrap and chill in refrigerator for at least 2 hours but preferably overnight.

2. Preheat oven to 350°F (175°C). Place apples in a large bowl with sugar, lemon juice, cinnamon, and nutmeg and toss to combine. Set aside.

3. On a clean work surface, roll out remaining dough to form an 11-inch circle that is approximately 1/8-inch thick. Cut dough into 1-inch wide vertical strips.

4. Take tart pan out of refrigerator and fill with apple mixture. Cover tart with 3 vertical strips laid 1-inch apart. Lay 3 more strips across horizontally to form a lattice.

5. Bake tart until crust is puffed and golden, about 50 minutes. Let cool 20 minutes before serving.

Special Equipment

11-inch tart pan with removeable bottom, rolling pin

Notes

There will be a little extra dough, use it to help patch the tart, or cover and save in the freezer to use at a later date.

Use semi-tart to tart apples such as golden delicious, braeburn, granny smith, or macoun.