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A Salted Bourbon caramel Apple Crostata is on a cake stand, with a slice on a plate and maple whipped cream in a bowl nearby.

Salted Bourbon Caramel Apple Crostata

A tender, buttery pastry is the base and crumble topping for a fragrant, spiced apple filling. Adding a generous drizzle of salted bourbon caramel sauce sends this simple dessert somewhere special.
Course Dessert
Cuisine Italian, North American
Keyword apples, crostata, pasta frolla, salted bourbon caramel sauce
Prep Time 45 minutes
Cook Time 45 minutes
Servings 8

Ingredients

Pasta Frolla

  • 305 g (2 1/2 cups) flour, can substitute cup for cup gluten free flour blend
  • 105 g (1/2 cup) sugar
  • zest of one lemon
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 170 g (6 ounces, 12 Tablespoons) unsalted butter, chilled
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp water if necessary

Apple Filling

  • 2 large apples, or 3 medium apples
  • 1/4 cup golden brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1 tbsp fresh lemon juice
  • 1/4 cup Salted Bourbon Caramel Sauce, see Notes for link
  • 2-3 tbsp icing sugar to finish
  • whipped cream flavoured with maple syrup for serving

Instructions

Pasta Frolla

  1. Combine the flour, sugar, orange zest, baking powder and salt in a large bowl. Using the large holes on your box grater, grate the butter into the flour mixture. Use your fingertips to rub the butter into the flour mixture until it resembles sandy breadcrumbs.

  2. Whisk together the egg, and egg yolk in a small bowl. Pour this into the flour mixture and use a fork to blend until everything is starting to come together. Switch to your hands to bring the dough together in the bowl. On a dry day (winter heat) or if using a gluten free flour blend, you may need a bit more moisture to help this happen, so add a little water at a time as needed.

    Transfer to a clean counter and continue folding until it is smooth and well blended. Divide into the sections, one slightly larger than the other, about 1/3 and 2/3. Shape into flat disks and wrap well with plastic wrap. Place in the fridge for at least 30 minutes to rest. This can be even made the day before. Remove to the counter and let it warm up while you prepare the apple filling.

Apple Filling

  1. Preheat the oven 350F (180C)
  2. Peel, core and cut the apples into small cubes (about 3/4 inch or 2cmm cubes)
  3. Add the peeled and cubed apples to a skillet, along with the brown sugar, cinnamon, cloves and lemon juice. Sauté over medium heat for about 5 minutes, or until gently softened but not mushy. Remove from the heat and set aside to cool down.
  4. Line a 9 inch round fluted tart pan with removable bottom with a piece of round parchment at the bottom.
  5. Take the larger disk of pastry and roll it out to fit into the tart pan, with enough to go up the sides by 1 1/2 inches (4 cm) Don't worry if the pastry tears or breaks, the butter makes it very tender. Just patch and gently press the dough to create an even bottom and sides.
  6. Spoon the apple filling evenly over the bottom crust. Drizzle evenly with the Salted Bourbon Caramel Sauce.
  7. Take the remaining pastry, and using your fingers to break it up into small bits, scatter these over the apple filling. Different sizes of crumbs is fine, some larger and some smaller will create a lovely craggy top. Make sure to go to the edges, but don't worry if some of the filling peeks through. Don't feel obligated to use all of the pastry if you have covered the filling evenly.
  8. Place the tart onto a rack set in the lower third of the oven and bake for about 45 minutes, or until the top and edges are lightly golden. If the pastry is baked through on the bottom, and the top isn't golden yet, move the crostata to the upper third of the oven to allow the heat to reach the top pastry. Keep an eye on it.
  9. Allow the crostata to cool on a wire rack. When ready to serve, dust with icing sugar.
  10. Serve with whipped cream flavoured with maple syrup.
  11. Leftovers will keep in a sealed container in the fridge for up to five days.

Recipe Notes

Here is the link to my Salted Bourbon Caramel Sauce