Barefoot Contessa Apple Crostata is made with McIntosh apples, orange zest, cinnamon, cold butter, and a flaky homemade pastry crust. This recipe creates a rustic open-faced tart filled with spiced apples and a buttery crumb topping. It takes about 45 minutes and serves 6.

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Barefoot Contessa Apple Crostata Ingredients

For the Pastry (2 Tarts):

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced

For the Filling (1 Tart):

1 1/2 pounds McIntosh, Macoun, or Empire apples
1/4 teaspoon grated orange zest
1/4 cup all-purpose flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold unsalted butter (1/2 stick), diced

How To Make Barefoot Contessa Apple Crostata

Make the Pastry: In a food processor, pulse flour, sugar, and salt. Add butter and pulse until pea-sized. With motor running, add 1/4 cup ice water and pulse until dough just forms. Form into 2 disks, refrigerate one and freeze the other.
Preheat Oven: Preheat oven to 450°F.
Roll Dough: Roll one pastry disk into an 11-inch circle on a floured surface. Transfer to parchment-lined baking sheet.
Prepare Apples: Peel, core, and cut apples into chunks. Toss with orange zest and place on pastry, leaving a 1 1/2-inch border.
Make Topping: In a food processor, pulse flour, sugar, salt, cinnamon, allspice, and butter until crumbly. Pour into a bowl and rub with fingers until it starts holding together.
Assemble Tart: Sprinkle topping over apples and fold dough edges over fruit, pleating as needed.
Bake Crostata: Bake for 20 to 25 minutes until crust is golden and apples are tender.
Cool: Cool for 5 minutes, then transfer to a wire rack.

Recipe Tips

Keep Everything Cold: Cold butter and chilled dough are key to a flaky crust.
Don’t Overfill: Leave the border clear to allow the dough to fold easily.
Customize Spices: Add nutmeg or cloves for extra warmth.
Double the Dough: Freeze the second pastry disk for an easy tart later.
Serve Warm: This tart is best warm, paired with ice cream or whipped cream.

What To Serve With Apple Crostata

This apple crostata pairs well with vanilla ice cream, crème fraîche, or a dollop of whipped cream. A drizzle of caramel sauce or a warm cup of chai tea also complements the tart’s flavors.

How To Store Apple Crostata

Refrigerate: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore crispness.
Freeze: Wrap tightly in foil and freeze for up to 1 month. Thaw and reheat before serving.

Apple Crostata Nutrition Facts

Calories: 420
Total Fat: 22g
Saturated Fat: 14g
Carbohydrates: 52g
Sugar: 21g
Protein: 4g
Sodium: 180mg

FAQs

Name: Barefoot Contessa Apple Crostata
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated or superfine sugar; 1/2 teaspoon kosher salt; 1/2 pound very cold unsalted butter, diced; 1 1/2 pounds McIntosh, Macoun, or Empire apples; 1/4 teaspoon grated orange zest; 1/4 cup all-purpose flour; 1/4 cup granulated or superfine sugar; 1/4 teaspoon kosher salt; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground allspice; 4 tablespoons cold unsalted butter, diced

Can I use store-bought pastry?
Yes, but homemade gives the best texture and flavor.

Can I make this tart ahead of time?
You can prepare the pastry and filling ahead; assemble and bake fresh for best results.

What apples are best if I can’t find McIntosh?
Try Empire, Cortland, or Honeycrisp for similar results.

Can I skip the crumb topping?
You can omit it, but the topping adds texture and flavor.

How do I prevent a soggy bottom?
Ensure the oven is fully preheated and use a parchment-lined baking sheet.

Try More Recipes:

Barefoot Contessa Apple Crostata

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Desserts

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 45 minutesServings:6 servingsCalories:420 kcal Best Season:Available

Description

A rustic apple tart with a flaky pastry crust and buttery crumb topping.

Instructions

Pulse flour, sugar, and salt in food processor. Add butter and pulse until pea-sized. Add ice water and pulse until dough just forms. Form into 2 disks, refrigerate one and freeze the other.
Preheat oven to 450°F.
Roll chilled dough into 11-inch circle; place on parchment-lined sheet.
Peel, core, and chunk apples. Toss with orange zest and place on pastry, leaving a 1 1/2-inch border.
Pulse topping ingredients in processor until crumbly. Rub with fingers to hold together slightly.
Sprinkle topping over apples. Fold dough edges over filling, pleating as needed.
Bake 20–25 minutes until crust is golden and apples are tender.
Cool for 5 minutes, then transfer to wire rack.

Keywords:Barefoot Contessa Apple Crostata