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Apple Crostata

8-10 Servings


2 c. all-purpose flour
1/3 c. sugar
1/2 tsp. salt
2 tsp. Clabber Girl Baking Powder
2/3 c. butter (margarine)
1 egg (slightly beaten)
1/4 c. milk
1 tsp. vanilla
2 1/2 to 3 c. sliced apples
2/3 c. apricot preserves
1/4 c. sugar


Preheat oven to 375 degrees F. In a medium bowl stir together flour, 1/3 c. sugar, and Clabber Girl Baking Powder. Using a pastry blender, cut in butter (margarine) until mixture resembles coarse crumbs. Make a well in the center of crumbs, add egg, milk, vanilla, and mix well.

On a lightly floured surface knead dough gently for 10-12 strokes or until smooth. Divide dough into 1/3 and 2/3 sections and chill. While dough is chilling, slice your apples. Pat 2/3 of dough onto the bottom and up sides of a 10-inch tart pan. Arrange apples over pastry in the pan. Stir together preserves and 1/4 c. sugar and spread mixture over apples.

On a lightly floured surface roll 1/3 chilled dough into a 10-inch circle. Cut dough into 1/2-inch wide strips. Arrange strips over apples in lattice pattern. Trim strips to edges of the pan. If desired, brush lattice with additional milk and sprinkle with sugar.

Bake in oven for 45 to 50 minutes or till apples are tender. Cover crostata loosely with some foil for the last 10 to 15 minutes of baking process.

Serve warm.

Recipe Revised 8/14.