Go Back
+ servings

Crostata Autunnale-Autumn Crostata

Crostata Autunnale-Autumn Crostata is a lovely Italian dessert. The filing has apples, pears, and warm cinnamon. This free-form version of the iconic Italian dessert is so easy to make!
Prep Time1 hr 10 mins
Cook Time1 hr
Course: Dessert
Cuisine: Italian
Keyword: crostata, fall dessert, Thanksgiving dessert
Servings: 4
Author: Lora


  • 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


  • 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 1/8-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.