Crostata is a traditional Italian tart made with pasta frolla (shortcrust dough). For the filling you can use jam, ricotta, custard, fresh fruit and much more. As I am lactose intolerant, I chose a dairy free recipe, but you can use butter instead of vegetable oil.


430g cake flour
100g seed oil (or extra virgin)
2 eggs
1 yolk
5g baking powder
150g icing sugar
150g cornstarch
20g water
4-5 drops vanilla extract

1kg apples
100g brown sugar
1 tbsp ground cinnamon
The juice of 1 lemon
The zest of 1 lemon


15′ prep 60′ chill






Prepare the shortbread: In a large mixing bowl combine the eggs, the yolk, the water, the vanilla extract and the seed oil. Whip vigorously to blend the ingredients. Sift together the flour, the baking powder and the cornstarch then put them into the bowl and mix using your hands. Move the mixture on a working surface and work the dough until smooth and firm (about 10 minutes). Wrap in clingfilm and refrigerate for 1 hour.

Prepare the filling: Peel and dice the apples. Put them into a mixing bowl. Add the sugar, the lemon juice, the lemon zest and the cinnamon. Marinate for 1 hour outside the fridge.

Pre-heat the oven to 180°C.
Take the dough out of the fridge. Slightly dust the working surface with flour. Roll out until the dough is 3mm thick, then transfer to a  greased round tart pan with removable bottom. Slightly press the dough onto the bottom and up the sides. Remove the excess dough.
Poke the bottom with a fork then pour the apple mixture into the tart pan. Sprinkle with some more brown sugar.
Cut strips fom the remaining dough, using a sharp knife or a zigzag pasta cutter and create a grid pattern over the tart. Press the ends against the tart’s edge to stick it together.
Bake to 180°C for 20 minutes on the lower part of the oven. Then move up to the centre and bake for 20 minutes more.