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Apple Crostata


Prepare for your holiday celebrations with this inspiration for a delicious meal at home.


Recipe from Sylvia’s Table Makes one 9-inch crostata, serves 8


  • 1 ¼ cups all-purpose flour

  • ¼ cup plus 2 tablespoons granulated or superfine sugar

  • 1/2 teaspoon kosher salt

  • 8 tablespoons (1 stick) very cold unsalted butter, diced

  • 2 tablespoons ice water

  • 1 1/2 pounds McIntosh, or Golden Delicious apples (3 large)

  • 1/4 teaspoon grated orange zest

  • 1/4 teaspoon ground cinnamon

  • 4 tablespoons (1/2 stick) cold unsalted butter, diced

  • 1 cup (8 ounces) medium-sharp white cheddar cheese, grated


  1. For the pastry, place one cup of the flour, two tablespoons sugar, and one-quarter teaspoon of the salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add eight tablespoons (one stick) of butter and pulse six to eight times, or just until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Continue pulsing to combine, but stop the machine just before the dough becomes a solid mass.

  2. Turn the dough onto a well-floured board and form it into a disk. Wrap with plastic and refrigerate for at least one hour. Preheat the oven to 450 degrees.

  3. Dust a rolling pin and a clean work surface lightly with flour and roll the pastry into an 11-inch circle. Transfer the dough to a baking sheet

  4. Peel, core, and cut the apples into eight wedges. Cut each wedge crosswise into three chunks, place them into a bowl and toss them with the orange zest. Spoon the apples over the dough, leaving a one and one-half-inch border.

  5. Combine the remaining flour, sugar, salt cinnamon and remaining butter  in the bowl of a food processor fitted with a steel blade.  butter and pulse just until the mixture is crumbly. Pour the mixture into a bowl and, with your fingers, continue to work it into a crumbly mass, but do not overwork the dough. Sprinkle the crumby mixture evenly over the apples. Distribute the cheddar cheese over the crumbs. Gently fold the border of dough over the apples, pleating as you go around; the crostata will now be around nine inches in diameter.

  6. Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool and serve warm or at room temperature.