Abhishek has been making this apple crostata recipe for years and this time, he decided to take it up a notch in the flavour department by drizzling a warm butter Irish cream caramel sauce all over the apples. He opted for California-grown Granny Smith apples because they’re tart, firm and refreshing, which complements the sweetness of the caramel sauce perfectly. Served warm with scoops of vanilla ice cream, this crostata is sure to be a crowd-pleaser.
RECIPE CREATED BY Abhishek@abhishekdekate
Abhishek is a Toronto-based content creator, stylist and photographer who highlights food and drinks, home and design, and everything in between. Both a culinary/hospitality and tourism management graduate, today his passions lie in creating and experiencing culinary creations, cocktails, coffee culture and more.
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- ¼ lb (1 stick) cold unsalted butter, diced
- 2-3 tbsp ice cold water, as needed
- 3 Granny Smith apples
- ⅓ cup + 2 tbsp Irish cream liqueur
- ⅓ cup light brown sugar
- 6 tbsp cold unsalted butter, diced
- ¼ tsp lemon zest
- ¼ tsp ground cinnamon
- Vanilla ice cream
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor and pulse a few times until combined. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. With the motor running, add the ice water all at once. Keep pulsing till the dough becomes whole. Turn the dough onto a well-floured surface and form into a disk. Wrap with plastic and refrigerate for at least 1 hour or up to 12 hours.
- Preheat oven to 400°F.
- Flour a rolling pin and roll the pastry into a 12-inch circle on a lightly floured surface. Transfer it to a baking sheet. Chill in refrigerator until ready to use.
- For the filling, peel and core apples, and thinly slice to about ¼ inch thick. Toss with lemon zest and set aside.
- Remove crust from refrigerator. Arrange sliced apples over the crust, leaving a 2-inch border. Fold exposed edges of crust up and over apples. Leave on baking sheet and freeze for at least 15 minutes.
- Melt remaining 6 tbsp butter in a small saucepan over medium. Whisk in brown sugar. Cook, whisking constantly, until mixture thickens and begins to pull away from sides of pan. Remove from heat. Whisk in remaining 1 tsp salt and ⅓ cup Irish cream. Return to heat over medium. Cook, whisking constantly, until sugar completely dissolves, about 1 minute. Remove from heat; set aside.
- Remove pastry from freezer. Brush crust with remaining Irish cream and sprinkle with cinnamon. Drizzle warm butter-Irish cream sauce all over apples in pastry.
- Bake the crostata for 30 minutes until crust is golden and apples are tender. Cool for 10 to 15 minutes.
- Serve warm with vanilla ice cream.