Rustic Apple Pear Crostata (Italian Crostata Autunnale)

This rustic apple pear crostata is an easy, free-form Italian tart made with a buttery pasta frolla crust and a cinnamon-scented filling of apples, pears and dried apricots over a layer of apricot jam. Known in Italy as a crostata autunnale, or autumn crostata, it's rustic, unfussy, and the perfect cozy fall dessert.

If you love crostatas, try my Teresa's Crostata agli Amaretti or my summery Blueberry Crostata next.

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I have a thing for crostatas, and I especially love the ease of a free-form one. Unpretentious and rustic, it's one of my favorite Italian desserts, and I make them very often. If you're afraid of making a pie crust look pretty in a pie plate, this is the crust for you. You simply roll it out, pile the fruit in the center and fold the edges up. No crimping, no fuss, and it always looks beautiful.

I love to stick it in the oven while we're eating dinner, and a gorgeous dessert is ready by the time the plates are cleared. And you barely broke a sweat! I also like to have one ready for the kids after school. There's nothing like a slice to ease a long day of homework, and once the weather cools down, a hot cup of tea is the perfect partner. If you love fall fruit desserts, my Italian Pear Cake and Sourdough Discard Apple Galette are cozy favorites too.

Ingredients

Pasta Frolla (Italian Sweet Pastry)

• Pastry flour: Gives a tender, delicate crust. All-purpose flour works too.
• Unsalted butter: Cold and cubed, for a flaky, buttery crust.
• Sugar: Pasta frolla is a sweet, cookie-like pastry.
• Eggs: One whole egg plus one yolk bind the dough and make it rich.
• Salt and lemon zest: The lemon zest is a classic Italian touch in pasta frolla.
• Beaten egg: Brushed on the crust for a golden shine.

Apple Pear Filling

• Apples: Two medium apples, such as Granny Smith, Honeycrisp or Gala.
• Pears: Two ripe but firm pears, like Bosc or Anjou.
• Dried apricots: Chopped, for a chewy, tangy bite. I use Turkish apricots.
• Apricot jam: Spread under the fruit for extra flavor and to keep the crust from getting soggy.
• Butter, sugar and cinnamon: To lightly caramelize the fruit.

Stick it in the oven while you're eating dinner. A gorgeous dessert will soon be ready to enjoy after dinner. And you barely broke a sweat!

I love to prepare one to have ready for the kids to eat after school. Nothing like a slice of this delicious crostata to ease the burden of dealing with homework and a long day at school. And when the temperatures eventually cool down, a comforting hot cup of tea goes sweetly with this easy and tasty dessert.

The first thing to make is the simple and flaky crust.

Next step is to cook up the filling in a small pan.

Once you cook up the filling, you roll out the pastry, add the filling. It's ready to bake!

Recipe Tips

• Keep everything cold: Cold butter and a well-chilled dough make the crust flaky and easy to roll.
• Roll between plastic wrap: Pasta frolla is soft and buttery, so rolling it between sheets of plastic wrap keeps it from sticking and tearing.
• Patch any cracks: This is a forgiving, rustic crust. Just press any cracks back together.
• Don't overload the filling: Too much juicy fruit can make the bottom soggy. The jam layer helps too.
• Slice the fruit evenly: Even slices cook at the same rate and look beautiful.
• Mix up the fruit: Try figs, plums or a handful of cranberries with the apples and pears.

Storage and Make-Ahead

• Room temperature: Cover loosely and keep up to 2 days.
• Refrigerator: Up to 4 days. Bring to room temperature or warm briefly before serving.
• Make ahead: Wrap the dough and refrigerate up to 2 days, or freeze up to 3 months.

Serving Suggestions

Serve slices at room temperature with a cup of tea or espresso, a dollop of lightly sweetened whipped cream, or a scoop of vanilla gelato. For an Italian treat, serve it after dinner with an Italian Affogato.

More Recipes Like This

• Torta di Mele (Italian Apple Cake)
• Italian Apple Crumble Cake
• Italian Vegan Apple Cake
• Mini Nutella Crostata
• Cranberry Apple Pie

Originally published October 2011. Updated October 2026.

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Apple Pear Crostata (Crostata Autunnale)

This rustic apple pear crostata is a lovely Italian dessert. A buttery pasta frolla crust is filled with apples, pears, apricots and warm cinnamon. This free-form version of the iconic Italian dessert is so easy to make!

Prep Time1 hour hr 10 minutes mins

Cook Time1 hour hr

Total Time2 hours hrs 10 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: crostata, fall dessert, Thanksgiving dessert

Servings: 4

Calories: 622kcal

Author: Lora

Equipment

• Food Processor

Ingredients

US Customary - Metric

• ▢ Pasta Frolla recipe:
• ▢ 300 grams 10.54 ouncespastry flour
• ▢ 200 grams 7.025 ounces unsalted butter
• ▢ 100 grams 3.512 ounces sugar
• ▢ 1 whole egg and 1 yolk 60 grams eggs
• ▢ 1 beaten egg to brush on before baking
• ▢ Filling:
• ▢ 2 medium apples
• ▢ 2 pears
• ▢ 6 dried apricots I used Turkish apricots
• ▢ 4 tablespoons apricot jam
• ▢ 1 tablespoon butter
• ▢ 1 tablespoon sugar
• ▢ 2 teaspoons cinnamon

Instructions

• Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor fitted with a metal blade. Pulse briefly to combine the ingredients. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the egg and egg yolk and process until the dough just begins to come together.
• Turn the dough out onto a lightly floured work surface and gather it together. Knead it briefly and shape it into a disk. Wrap tightly in plastic and refrigerate for at least 1hour, until well chilled.
• When it is nicely chilled, remove from the refrigerator. Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about ⅛-inch thick or slightly thicker.
• Carefully place the dough on parchment lined baking sheet.
• Filling:
• In a small bowl, add the fruit and cinnamon. Mix it all together and let sit for a minute. In a medium sauté pan, add the butter over medium heat. Toss in the fruits and let it cook for a few minutes. Toss in the sugar and let it cook together for about another 5 minutes.
• When filling is ready, spoon the filling around the center of the dough. Leave about 1 inch space around the border. Fold the dough free-form style towards the filling. Brush the beaten egg around the dough.
• Bake for about 30-40 minutes, or until golden colored. Serve at room temperature.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Fruit: Use firm, ripe apples and pears so they hold their shape.
• Dough: Make it up to 2 days ahead and refrigerate, or freeze up to 3 months.
• Storage: Covered at room temperature up to 2 days, or refrigerated up to 4 days.

Nutrition

Calories: 622kcal | Carbohydrates: 63g | Protein: 1g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 115mg | Sodium: 38mg | Potassium: 276mg | Fiber: 4g | Sugar: 52g | Vitamin A: 1836IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

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Crostata FAQs

What is a crostata?

A crostata is a classic Italian baked tart, usually made with pasta frolla (a sweet, buttery pastry) and filled with jam or fruit. A free-form, or rustic, crostata is folded up around the filling instead of being baked in a tart pan.

What's the difference between a crostata and a galette?

They're very similar free-form tarts. A galette is French and usually made with flaky pie dough, while an Italian crostata often uses pasta frolla, which is sweeter and more cookie-like.

Can I make the crostata dough ahead?

Yes. Wrap the dough tightly and refrigerate up to 2 days, or freeze up to 3 months. Thaw overnight in the fridge.

Can I use store-bought pie crust?

Yes. A refrigerated pie crust works in a pinch. It won't be as sweet and tender as pasta frolla, but it'll still be delicious.