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Nonna’s Apple Crostata with Apple in the Middle

In this recipe for Nonna’s Apple Crostata, we’re sharing a beloved family recipe that’s been passed down through generations. This rustic Italian tart features a buttery and flaky crust filled with a sweet and spiced apple filling. What sets this crostata apart is the surprise of a whole apple placed in the center, which adds a delightful twist to the classic dessert. One of the highlights of this recipe is its simplicity. With just a few basic ingredients, you can create a dessert that’s both comforting and delicious. Whether you’re serving it as a sweet ending to a meal or enjoying it with a cup of tea in the afternoon, Nonna’s Apple Crostata is sure to be a hit. Plus, the recipe is easy to follow, making it a great option for bakers of all skill levels.

Nonna’s Apple Crostata

In this recipe for Nonna's Apple Crostata, we're sharing a beloved family recipe that's been passed down through generations. This rustic Italian tart features a buttery and flaky crust filled with a sweet and spiced apple filling. What sets this crostata apart is the surprise of a whole apple placed in the center, which adds a delightful twist to the classic dessert.
One of the highlights of this recipe is its simplicity. With just a few basic ingredients, you can create a dessert that's both comforting and delicious. Whether you're serving it as a sweet ending to a meal or enjoying it with a cup of tea in the afternoon, Nonna's Apple Crostata is sure to be a hit. Plus, the recipe is easy to follow, making it a great option for bakers of all skill levels.
Prep Time 35 minutes
Cook Time 35 minutes
Course Dessert
Servings 6

Ingredients
  

  • 2 cups of yogurt
  • 2 tbsp of cornstarch
  • 1/4 cup of sunflower seed oil
  • 3/4 cup of sugar
  • 2 tsp of baking powder
  • 2 3/4 cups of all purpose flour
  • zest of 1 lemon
  • juice of half lemon
  • 3 medium apples

Instructions
 

  • Let’s start by preparing our mix to replace the eggs: in a bowl, we combine the yogurt with the cornstarch.
  • We mix well with a fork.
  • At this point we combine the sunflower or corn seed oil and sugar.
  • We continue to mix.
  • We add for flavoring the zest of one lemon.
  • We can also use other flavorings such as vanilla, orange, anise.
  • Finally we add the baking powder and flour a little at a time.
  • We knead our dough first with a fork and then with our hands until it forms a firm, non-sticky loaf.
  • Our eggless shortcrust pastry is ready, now let’s prepare the filling.
  • We grate three previously peeled apples.
  • Let’s pour them into a bowl and season them with lemon juice and two tablespoons of sugar, mix well.
  • At this point we take a buttered 9 inch, baking pan.
  • Let’s take half of the shortcrust pastry and roll it out in the mold as a base.
  • It is very important to drain the apples after seasoning them, this way they will not wet the shortcrust pastry in baking.
  • Drain them well and pour them onto the shortbread base, spreading them out well.
  • Let’s take the leftover pastry half and roll it out, forming a circle.
  • Let’s turn it upside down on the mold and seal the edges tightly.
  • We brush the surface of the tart with water and sprinkle it with sugar, this way it will be crispy and caramelized on top!
  • We bake at 330 F in a fan oven for about 35-40 minutes, or in a static oven at 350 for the same time.
  • Once baked let it cool completely.
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