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Apple Orange Marmalade Crostata

Apple Orange Marmalade Crostata-Crostata di Mele con Marmellata di Arance-A buttery Italian crust filled with apricot jam and a layer of sweet apples. Makes for a perfect Italian breakfast or sweet treat for an afternoon coffee break.
Prep Time1 hour
Cook Time38 minutes
Course: Breakfast, Dessert
Cuisine: Italian
Keyword: crostata, dessert
Servings: 1 tart
Author: Lora

Ingredients

  • 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
  • Filling:
  • ½ cup orange marmalade
  • 2 medium sized apples peeled, cored and sliced into quarters
  • *To prevent the apples from browning squeeze the juice of one lemon over the apples and mix it together.

Instructions

  • In the bowl of a food processor, add the flour and sugar and process a few times to mix together. Next add the butter and pulse a few times until the mixture looks like wet sand. Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
  • Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into a disk and chill in the refrigerator for about an hour.
  • baking the crostata:
  • Preheat oven to 375°F with a foil-lined large baking sheet on middle rack.
  • When dough 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 thick.
  • Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan.
  • Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that’s not a problem. Simply piece the dough together.
  • Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick).
  • Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping.
  • Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
  • When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times.
  • Filling:
  • Spread the marmalade evenly over the top. Layer on the apple slices.
  • Place the dough strips in a criss-cross pattern over the apple slices. If they’re not chilled enough, some may break as you’re laying them down. It’s ok. It will still be wonderful.
  • Bake for about 40-50 minutes at 375 F, or until the crust is golden brown.