Apple and Salted Caramel Crostata
Prep time
Cook time
Total time
Special equipment: Food processor Parchment paper Handheld or stand mixer
Serves: 8
  • Dough
  • 1½ cups all-purpose flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 10 tablespoons (1¼ sticks) very cold, unsalted butter, cut into ½" pieces
  • 3 tablespoons ice water
  • Filling
  • 2 Granny Smith apples, peeled, cored and cut into ¼" thick slices
  • 1 Honeycrisp apple, peeled, cored and cut into ¼" thick slices
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 tablespoons heavy cream
  • Jarred salted caramel (I like Smuckers)
  • Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons sugar
  1. Place flour, sugar and salt in the bowl of a food processor. Pulse 2-3 times to combine. Add the butter and pulse 12-15 times, or until the butter is the size of peas. With the motor running, pour the water through the feed tube and pulse until moist clumps form, but stop before it becomes a solid mass. Take the dough out of the food processor and place it on a lightly floured countertop. Gather the dough into a ball and flatten it into a disk. Wrap tightly in plastic wrap and chill at least 1 hour.
  2. In a large bowl combine apple slices, sugar, cinnamon, nutmeg and lemon juice. Using your hands or a wooden spoon toss to make sure apples are evenly coated. Set aside.
  3. Preheat oven to 425 degrees.
  4. Remove dough from the refrigerator and let sit for about 15 minutes before rolling it out. Lightly sprinkle a large piece of parchment paper with flour. Place the dough on the parchment paper and roll out the dough into a 11" circle. Transfer the dough and parchment paper to a large heavy baking sheet.
  5. Arrange the apple slices in concentric circles leaving a 2" border. Fold the dough border over the apples, pleating as necessary, Pinch the dough to seal any cracks.
  6. Use a pastry brush to dust off any excess flour from the crust. Use the pastry brush to gently blot heavy cream on the top of the crust taking care to make sure the heavy cream doesn't drip and pool onto the parchment paper.
  7. Bake the crostata for 40 minutes, or until the crust is golden brown and the apples have softened.
  8. While the crostata bakes pour the whipped cream and sugar into a large bowl. Using a handheld mixer mix on low until the cream thickens and soft peaks form. Place the whipped cream in the refrigerator until ready to use.
  9. Top the crostata with the warmed caramel sauce and fresh whipped cream. Serve immediately.
Recipe by The Krave at