Crostata di Mele (Rustic Italian Apple Tart)

Name: Crostata di Mele (Rustic Italian Apple Tart)
Prep time: 20 min
Cook time: 25 min
Total time: 75 min
Ingredients: 2 cups "00" Flour; ½ cup Sugar; 1 tsp Baking powder; ¼ tsp Salt; ½ cup Butter (unsalted, very cold and cut into cubes); 1 Egg (large, room temperature); 1 Egg Yolk; 1 tbsp Lemon zest; 4 tbsp Apple jam or preserves (Can substitute apricot or other flavor); 2 Apples (large, peeled and sliced ¼ inches thick); 2 tbsp Sugar; 1 tsp Cinnamon; 1 pinch Salt; 1 tbsp Lemon juice; 2 tbsp Heavy cream; 1 tbsp Decorating Sugar (or coarse sugar)

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Crostata di Mele or Apple Crostata is Italy’s version of Apple Pie! A pile of cinnamon apple slices is baked in a buttery cookie-like Italian pastry dough called “pasta frolla” to create an amazing fall-inspired dessert. It’s simple, elegant, and one of the best ways to give a classic fall dessert a true Italian twist.

A slice of apple crostata on a black plate with a dollop of whipped cream and sprinkles of cinnamon and sugar.

Table of Contents

Recipe Snapshot: Crostata di Mele

This Crostata di Mele (Italian Apple Crostata) combines tender pasta frolla pastry with juicy cinnamon-spiced apples for a rustic fall dessert that’s as beautiful as it is easy.
Prep Time: 20 minutes Bake Time: 40 minutes Difficulty: Easy
The free-form crust means no pie dish or fancy lattice—just classic Italian flavor wrapped in a buttery, golden shell.

Crostata alle mele is an iconic Italian dessert, found in homes and bakeries across Italy. It is as common in Italy as apple pie is in America. I have made this apple crostata countless times, and it’s always a crowd-pleaser, especially when apples are at their peak.

What is a Crostata?

Crostata is an Italian tart made with pasta frolla, a shortcrust pastry that is slightly crisp and buttery with a cookie texture. It can be baked in a tart pan with a lattice top or shaped free-form. Just fold the edges over the fruit filling for a rustic, countryside look.

The crostata filling is typically jam, but you will also find recipes that use fresh or dried fruits, custard, or even Nutella. Apricot jam is frequently the filling of choice in an Italian Crostata di Marmellata. This crostata di mele, made with fresh apples, is the perfect example of how simple ingredients can create a showstopping dessert with authentic flavors.

As much as we love traditional Italian desserts like Tiramisu, Almond Cake, or Budino, a crostata’s simplicity and versatility can’t be overlooked.

This fruit-filled crostata di mele is one of the easiest desserts you will make to celebrate the fall season. I promise this is as easy as my apple crisp and just as delicious!

Crostata di Mele Ingredients

A photo of all of the ingredients needed to make apple crostata with labels.

Pie Dough Ingredients

Flour: 00 flour is preferred, but all-purpose flour will work as well. Measure the flour by spooning it into the measuring cup and leveling it off so that you don’t add more flour than you need.
Butter: Cold, cut into small cubes
Whole Egg: Large room temperature eggs.
Egg yolk: Large at room temperature
Lemon Zest: Adding the lemon zest is optional but it brightens the flavor of the crust.

Fruit Filling Ingredients

Apple jam or preserves
Apples: Select apples that are best for baking. For recommendations, see the section below on Best apples for baking. Cut the apples into even slices so they bake evenly.
Sugar: Granulated

Baking Ingredients

Milk or cream to brush on the crust (this is optional)
Decorating sugar (optional) – This is optional, but the crust looks so beautiful with the sparkling sugar baked on.

Step-by-Step Instructions

Making the Pastry Dough (Pasta Frolla)

4 Process photos of making pasta frolla.

Combine flour, sugar, baking powder, salt, and lemon zest in the bowl of a food processor. Pulse to mix
Add the cold butter and pulse until the mixture resembles coarse sand
Add the egg and pulse until the mixture just comes together to form loose dough
Gather the dough into a round, cover it in plastic wrap, and refrigerate it for at least 30 minutes.

Baking Tips

Eggs should be room temperature so they blend into the flour easily.
If you don’t have a food processor you can use a pastry blender or your fingers to mix the dough. Use only your finger tips to work the butter into the flour mixture so that the heat from your hands does not melt the butter.
Don’t overwork the dough. Stop pulsing or mixing as soon as the dough comes together.

Assembling the Crostata di Mele

4 process photos of assembling apple crostata.

In a large bowl, combine the apple slices with the lemon, cinnamon and sugar and set aside.
Using a rolling pin, roll the dough out on a lightly floured work surface or a sheet of parchment paper until it forms a large circle about 1/8″ thick and about 12 inches in diameter.
Spread the jam or preserves in the center of the dough, leaving a 2-inch border.
Arrange the apples, without the liquid, on the preserves in the center of the crust, and fold the dough over the outer edges of the apples.

Baking the Crostata

Transfer the parchment paper with the crostata to a baking sheet.
Using a pastry brush, brush the edges of the dough with the heavy cream and sprinkle with the decorating sugar
Bake in a preheated 375° oven for 40-45 minutes or until the crostata is golden brown around the edges and the apples are tender.

Baking Tips

Rolling the dough out on a piece of parchment paper will make it easier to transfer the crostata onto a baking sheet.
When placing the apples on the dough, make sure not to add any of the liquid. This will keep the crust from getting soggy.
If you can, use a rimmed baking sheet so that any juices that might leak out of the crust don’t drip on to your oven. You can also place a piece of aluminum foil on the rack below the crostata to catch any drippings.

A golden brown rustic apple crostata on a dark metal plate.

Variations

I like to add a little lemon zest to the crostata dough, but you can leave it out or replace it with orange zest.
Add another spice (such as cinnamon, nutmeg, or ginger) or flavor (vanilla or almond is commonly used) to the crust.
Mix the sliced pears into the apples.
Sprinkle some raisins, dried cranberries, or dried cherries into the apple mixture.
For a summery dessert, substitute peaches or berries for the apples.

Serving Suggestions

This simple crostata alle mele can be served at room temperature with a dollop of whipped cream or mascarpone cream on top. This is also the perfect dessert to serve with a scoop of vanilla ice cream or gelato. Whether it is warm or at room temperature, a caramel drizzle would pair nicely with this rustic tart.

Storage Recommendations

The crostata can be stored, loosely covered, at room temperature for up to 2 days.

Best Apples to Use for Baking

Fresh apples are in abundance this time of year, but when you are baking it is important to make sure that you select the right type of apples to make sure you create the best apple dessert. Based on this Bon Appétit article, here are some apple varieties that won’t turn to mush while baking and provide amazing flavor.

Granny Smith Apples: Firm flesh, tart flavor
Braeburn: “bakes up juicy but not mushy”, sweet/tart
Pink Lady: stays firm and maintains a rosy color, sweet tart flavor,
Honey Crisp: stays a little crispy, sweet flavor
Golden Delicious: not as firm, but will maintain some texture while baking, sweet flavor
Jona Gold: firm, sweet/tart flavor
Motsu (Crispin): Firm texture, sweet/tart flavor

An apple crostata, on a black metal serving plate with a slice removed.

Crostata di Mele FAQs

What is the difference between a Crostata and a Galette?

Although both are similar free-form pie desserts filled with fruit or other fillings, the crostata is usually made with a cookie-textured crust called “pasta frolla”, and the French Galette is often made with a puff pastry or buck wheat pancake as a base.

Can crostata be made ahead?

Crostata dough can be made a day or two ahead and refrigerated until you are ready to roll it out and bake it. If you are making a jam-filled crostata, you can assemble and bake it the day before you are planning to serve it. I recommend assembling and baking the fresh fruit crostatas the day you want to serve them for peak flavor and texture.