{"id":44985,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/rustic-caramel-apple-tart\/"},"modified":"2024-10-14T13:48:18","modified_gmt":"2024-10-14T18:48:18","slug":"rustic-caramel-apple-tart","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/rustic-caramel-apple-tart\/","title":{"rendered":"Apple Crostata"},"content":{"rendered":"<p>Try this apple crostata recipe for the simplest apple pie ever. There&#8217;s no blind-baking or decorating the edge of a crust. And best of all, no worrying about how the material of your pie plate might affect baking times. This is apple crostata recipe is surrounded by a circle of dough with the edges folded over to keep the filling in place. As basic as that sounds, the result is a luscious dessert with caramel and cinnamon sugar that is irresistible.<\/p>\n<p>Does this sound an awful lot like an apple galette? That&#8217;s because it pretty much is an apple galette; a crostata is just a galette with an Italian name instead of a French one. The techniques are the same and if you&#8217;ve made galettes before this recipe will be a cinch.<\/p>\n<h2>Apple Crostata Ingredients<\/h2>\n<ul>\n<li><strong>All-purpose flour:<\/strong> You want the crostata crust to be flaky and light while also having good structure to not fall apart during baking. Use all-purpose flour because its protein content is just right for this purpose.<\/li>\n<li><strong>Sugar: <\/strong>This will sweeten the crust while making it a little less bready and starchy. Also, sugar, flour and juice from the apple slices help form a gooey gel similar to that of apple pie filling.<\/li>\n<li><strong>Cold butter:<\/strong> Cold butter is essential for making the crust light and flaky.<\/li>\n<li><strong>Cold water:<\/strong> Water helps mix everything. Cold water, specifically, helps prevent the butter from melting too quickly as you work with the dough.<\/li>\n<li><strong>Vanilla extract:<\/strong> This adds a subtle flavor to the crust.<\/li>\n<li><strong>Tart apples:<\/strong> Tart varieties of apples like Granny Smith hold their shape and texture very well during baking.<\/li>\n<li><strong>G<\/strong><strong>round cinnamon:<\/strong> Mix cinnamon with sugar to get a spicy-sweet combination that will flavor the apples and add a bit of caramelization during baking.<\/li>\n<li><strong>Egg:<\/strong> When mixed with water it becomes an egg wash that will help the crust achieve a certain color during baking.<\/li>\n<li><strong>Caramel ice cream topping:<\/strong> A drizzle of caramel ice cream topping that&#8217;s been warmed up is the perfect partner for baked apples.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Mix the crostata dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045847\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_1.jpg?fit=700%2C1024\" alt=\"Mixing the crostata dough\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Mix the flour, sugar and salt in a large bowl. Cut the butter into the flour and combine until the flour looks crumbly. Next, slowly add water and the vanilla extract, tossing the dough with a fork to combine everything. Keep tossing the dough until it forms a ball. Cover the bowl and place it in the refrigerator; chill the dough for about 30 minutes. The dough should be easier to handle once that time is up.<\/p>\n<h3>Step 2: Make the filling and assemble the crostata<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045848\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_2.jpg?fit=700%2C1024\" alt=\"Folding the dough over the apple filling\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat your oven to 400\u00b0F. Lightly flour your rolling surface and roll out the dough into a circle that&#8217;s 10 inches in diameter. Line a baking sheet with parchment paper and transfer the dough to the parchment. Mix the apples, sugar and flour for the filling and place spoonfuls of the filling over the dough. Cover most of the dough, leaving a 2-inch margin of uncovered dough all around the filling. Fold this dough up and over the filling, but leave the center of the crostata uncovered. Mix the sugar and cinnamon and sprinkle it all over the exposed filling; mix the egg with water and brush the egg wash around the top of the crust.<\/p>\n<h3>Step 3: Bake and top with caramel sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045849\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_3.jpg?fit=700%2C1024\" alt=\"Baked apple crostata topped with caramel sauce\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the crostata for 25 to 30 minutes, until the crust has turned golden-brown and the filling is bubbling. Slide the parchment and crostata off the pan and onto a wire rack. Drizzle the warmed caramel topping over the crostata. You can serve this warm or at room temperature.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045851\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_4.jpg?fit=700%2C1024\" alt=\"Shot of apple crostata topped with caramel sauce on a plate with a slice being removed\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h2>Apple Crostata Variations<\/h2>\n<ul>\n<li><strong>Make your own caramel sauce:<\/strong> Make your own <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-caramel\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramel sauce<\/a> if you want to make this apple crostata an even better homemade dish.<\/li>\n<li><strong>Serve with a scoop of ice cream:<\/strong> Go ahead and pair this crostata with a scoop of vanilla ice cream. After all, the only real difference between this crostata and an apple pie is the lack of a pie pan!<\/li>\n<li><strong>Use store-bought pie dough:<\/strong> You can use store-bought pie dough if you&#8217;re craving the taste of this crostata and don&#8217;t want to spend time making the dough for the crust yourself.<\/li>\n<\/ul>\n<h2>How to Store Apple Crostata<\/h2>\n<p>Place any leftover apple crostata in an airtight container and store it in the refrigerator for up to four days.<\/p>\n<h3>Can you freeze an apple crostata?<\/h3>\n<p>If the crostata has a simple apple and spices filling it can be frozen. (Some crostatas have additional fillings like cream and don&#8217;t freeze well.) The caramel sauce may have a thicker consistency when thawing, but the baked crostata should last for about three months when wrapped properly. Slice the remaining crostata into servings and place each on a flat baking tray. Freeze those for about 30 minutes to harden the caramel sauce. Wrap each slice in foil and store the packets in a freezer-safe bag or container. Let the slices thaw in the refrigerator.<\/p>\n<h2>Apple Crostata Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2045852\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_5.jpg?fit=700%2C1024\" alt=\"Closeup shot of apple crostata drizzled with caramel and with a slice removed to show the filling\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Julia Hartbeck for Taste Recipes<\/span><\/span><\/p>\n<h3>Do you need to use tart apples for this recipe?<\/h3>\n<p>If you want the crostata to taste like the one the recipe is based on (which was a contest winner by the way), then yes, you would need to use tart apples like Granny Smith. But if the tartness doesn&#8217;t appeal to you or you&#8217;ve got a bunch of apples that you need to use up that aren&#8217;t tart then use those. Try to stick with apple varieties that hold their shape and texture well after baking, like Golden Delicious. Here&#8217;s a list of <a href=\"https:\/\/www.tasteofhome.com\/article\/guide-many-common-types-apples-use\/\" data-name=\"www.tasteofhome.com\/article\/guide-many-common-types-apples-use\/\" data-module=\"content engagement\" data-position=\"embedded links\">apple varieties<\/a> and the uses they&#8217;re best suited for.<\/p>\n<h3>How do you avoid a soggy crust?<\/h3>\n<p>The juice in the apples (even tart ones) can seep into the crust as the crostata bakes, resulting in a soggy mess underneath that lovely apple filling. Be sure you&#8217;ve drained away any juice that&#8217;s sitting around the apple slices after you cut them and brush the inside surface of the crust with beaten egg white before adding the filling. Believe it or not, you can also prevent soggy crusts by using a <a href=\"https:\/\/www.tasteofhome.com\/collection\/pizza-stone-uses\/\" data-name=\"www.tasteofhome.com\/collection\/pizza-stone-uses\/\" data-module=\"content engagement\" data-position=\"embedded links\">pizza stone<\/a> in place of a baking pan. Take a look at <a href=\"https:\/\/www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-name=\"www.tasteofhome.com\/article\/preventing-soggy-pie-crusts\/\" data-module=\"content engagement\" data-position=\"embedded links\">these tips<\/a> if you&#8217;re interested in learning more about how to prevent soggy crostata an pie crusts.<\/p>\n<h3>Why does the butter need to be cold?<\/h3>\n<p>If you mix warm, softened butter with flour and sugar, the ingredients will combine to form a crumbly dough that&#8217;s difficult to roll out. This texture is ideal for recipes where the dough is pressed into a pan, such as shortbread. However, if you&#8217;re aiming for a flaky dough that holds together well and can be rolled out, you&#8217;ll want to use cold butter. Although the dough might initially appear pebble-like because the cold butter doesn\u2019t fully incorporate, handling and rolling the dough will flatten the butter pieces. During baking, these flattened butter bits create air pockets, resulting in a flaky texture that easily separates when pulled apart or cut with a fork\u2014perfect for a crostata. And if you ever find yourself needing to soften cold butter for a recipe that requires warm butter, here\u2019s a quick way to do it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This apple crostata recipe has firm apple slices covered with cinnamon sugar and a drizzle of caramel topping, resting in a simple dough circle. This is a terrific dessert to make when you don&#8217;t want to bother with shaping and blind-baking a pie crust.<\/p>\n","protected":false},"author":7061,"featured_media":2143096,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307109,303971,304158,306390,304173,304328,304288,305487,304338,307104,303966,304408,304368,303887,306848,304347,304268,306387,306336,324623,303994,306809,304150,303883,304468,304473,304353],"categories-v2":[312203,313109,310160,308500,310461,309438,340267,309455,308988,308319,308984,308481,259620,310796,308992,310155,308495,308813,308745,308478,309603,308998,259483,312294,312199,309177,308528,313107,309434,308476,308875,308876,309005],"coauthors":[343419],"recommended_recipes":[{"post_title":"Cranberry Apple Crisp","post_link":"\/recipes\/cranberry-apple-crisp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cranberry-Apple-Crisp_EXPS_TOHcom24_4010_MD_P2_06_26_1b.jpg"},{"post_title":"Apple Rhubarb Crumble","post_link":"\/recipes\/apple-rhubarb-crumble\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11779_CX10094C51B.jpg"},{"post_title":"Apple Kolaches","post_link":"\/recipes\/apple-kolaches\/","post_image":"\/wp-content\/uploads\/2018\/04\/Apple-Kolaches_EXPS_FBMZ18_49249_B05_09_7b.jpg"},{"post_title":"Gingered Apricot-Apple Crumble","post_link":"\/recipes\/gingered-apricot-apple-crumble\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gingered-Apricot-Apple-Crumble_EXPS_HCA19_10147_B04_10_5b.jpg"},{"post_title":"Apple-Cranberry Grains","post_link":"\/recipes\/apple-cranberry-grains\/","post_image":"\/wp-content\/uploads\/2018\/01\/Apple-Cranberry-Grains_EXPS_TOHCA23_75631_P3_CK_08_16_5b.jpg"},{"post_title":"Cran-Apple Cobbler","post_link":"\/recipes\/cran-apple-cobbler\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps19289_HB143427B07_18_3b.jpg"},{"post_title":"Apple Crumble","post_link":"\/recipes\/walnut-apple-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/Walnut-Apple-Dessert_EXPS_FT24_18710_ST_0611_8.jpg"},{"post_title":"Cast-Iron Peach Crostata","post_link":"\/recipes\/cast-iron-peach-crostata\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps197128_TH163621A02_18_4b.jpg"},{"post_title":"Cran-Apple Crisp","post_link":"\/recipes\/cran-apple-crisp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cran-Apple-Crisp_EXPS_HCKA19_18571_B10_17_3b.jpg"},{"post_title":"Apple Cranberry Bread","post_link":"\/recipes\/apple-cranberry-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19259_QC10253D57B.jpg"},{"post_title":"Cran-Apple Kraut","post_link":"\/recipes\/cran-apple-kraut\/","post_image":"\/wp-content\/uploads\/2022\/06\/Cran-Apple-Kraut_EXPS_RC22_267371_MD_03_01_7b.jpg"},{"post_title":"Vegan Apple Crumble","post_link":"\/recipes\/vegan-apple-crumble\/","post_image":"\/wp-content\/uploads\/2024\/09\/Vegan-Apple-Crumble_EXPS_TOHD24_276990_NicolePerry_4.jpg"},{"post_title":"Cran-Apple Muffins","post_link":"\/recipes\/cran-apple-muffins\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps15996_HB143427B07_18_6b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Apple-Crostata_EXPS_FBBZ25_38374_MD_P2_05_06_2b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/rustic-caramel-apple-tart\/","name":"Apple Crostata","datePublished":"2018-01-01","dateModified":"2024-10-14","prepTime":"PT20M","cookTime":"PT25M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/Apple-Crostata_EXPS_FBBZ25_38374_MD_P2_05_06_2b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This apple crostata recipe has firm apple slices covered with cinnamon sugar and a drizzle of caramel topping, resting in a simple dough circle. This is a terrific dessert to make when you don't want to bother with shaping and blind-baking a pie crust.","recipeIngredient":["2\/3 cup all-purpose flour","1 tablespoon sugar","1\/8 teaspoon salt","1\/4 cup cold butter, cubed","6-1\/2 teaspoons cold water","1\/8 teaspoon vanilla extract","FILLING:","1-1\/2 cups sliced or chopped peeled tart apples","3 tablespoons sugar","1 tablespoon all-purpose flour","TOPPING:","1 teaspoon sugar","1\/4 teaspoon ground cinnamon","1 large egg","1 tablespoon water","2 tablespoons caramel ice cream topping, warmed","Vanilla ice cream, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Mix the crostata dough","text":"Mix the flour, sugar and salt in a large bowl. Cut the butter into the flour and combine until the flour looks crumbly. Next, slowly add water and the vanilla extract, tossing the dough with a fork to combine everything. Keep tossing the dough until it forms a ball. Cover the bowl and place it in the refrigerator; chill the dough for about 30 minutes. The dough should be easier to handle once that time is up.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the filling and assemble the crostata","text":"Preheat your oven to 400\u00b0F. Lightly flour your rolling surface and roll out the dough into a circle that's 10 inches in diameter. Line a baking sheet with parchment paper and transfer the dough to the parchment. Mix the apples, sugar and flour for the filling and place spoonfuls of the filling over the dough. Cover most of the dough, leaving a 2-inch margin of uncovered dough all around the filling. Fold this dough up and over the filling, but leave the center of the crostata uncovered. Mix the sugar and cinnamon and sprinkle it all over the exposed filling; mix the egg with water and brush the egg wash around the top of the crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and top with caramel sauce","text":"Bake the crostata for 25 to 30 minutes, until the crust has turned golden-brown and the filling is bubbling. Slide the parchment and crostata off the pan and onto a wire rack. Drizzle the warmed caramel topping over the crostata. You can serve this warm or at room temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Apple-Crostata_TOHD24_38374_JuliaHartbeck_3.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 298 calories","fatContent":"13g fat (8g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"218mg sodium","carbohydrateContent":"42g carbohydrate (24g sugars","fiberContent":"1g fiber)","proteinContent":"4g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.935484,"reviewCount":31,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Bakeable from Taste Recipes Presents: Caramel Apple Galette","description":"Check out this video for how to make a Caramel Apple Galette","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/zMd8CUUH\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/zMd8CUUH-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"km1995"},"reviewBody":"<p>Sweet and simple dessert, fantastic for fall, easy enough to put together on a weeknight but elegant  enough to serve at a small dinner party of 6. I used Granny Smith apples, they are my apple of choice for pieces. I like their tartness, which helped balance the sweetness of the caramel sauce. Make sure to brush your crust liberally with the egg wash to prevent cracking, and especially at the folds to prevent unfolding. This will also help give the tart its beautiful golden color. Slice apples thin for best results. I will definitely be using this recipe again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mjlouk"},"reviewBody":"This was so easy to make.  This was perfect for me as it didn't have to have a perfect presentation!  It's not overly sweet which is great since my husband doesn't like really sweet desserts.  Really yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pattiejean"},"reviewBody":"<p>This is so good and fun to make!  I used Granny Smith apples, which I sliced.  I topped each serving with some caramel sauce rather than the whole tart.  The crust is delicious and the dough was great to work with.  I like that it is a smaller sized dessert for just 3 of us.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eye"},"reviewBody":"<p>I did make this, and it was good. My apples were very wet, so I did mix 1\/4 cup of flour with my apples.  I lined a 9\" Pyrex pie plate with parchment paper and used that instead of a baking pan to catch any juices. Worked well, helped to keep the shape of the tart, and made storage easier using a stretchy plastic cover.  Nice change from an apple pie.  Good with or without the caramel topping.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sgronholz"},"reviewBody":"<p>I wish I could give this more than 5 stars...my husband and I thought it was fantastic!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Theresa419"},"reviewBody":"<p>I wanted to feed more people with this dessert, so I doubled the ingredients, except for the sugar as I thought it would be sweet enough. I rolled the dough out to about 12 inches and when folded over it measured about 10 inches. I also added some chopped pecans to the top just before baking for 35 minutes. I was able to get 6-8 servings instead of 4. This is a great fall recipe and one that I'll make again. The caramel is a delicious way to top the galette!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dublinlab"},"reviewBody":"<p>I made this again today.  I had made it for the August challenge and it is so quick and delicious.  I made it today for the neighbours' 90th birthday.  it makes a nice amount and low sugar, I just did an L. for the caramel sauce....for Lavern.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TrishtheDish1324"},"reviewBody":"<p>This was just what I was looking for, not too sweet, quick dessert with good presentation.  Served with ice cream on the side.  Nothing better.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ubu"},"reviewBody":"<p>I prefer the flakier crust that was on your Peach & Blueberry Galette. I baked the Rustic Caramel Apple Galette 10 minutes longer than the directions said, and it still needed another 10 minutes as the center was soft and too juicy (maybe this was due to the apples I used). <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"reed895"},"reviewBody":"<p>I made this tonight for the first time as directed except I used shortening for the crust. It came out of the oven so pretty that I posted a picture of it on Facebook. It tasted even better than it looked. Absolutely divine. It's the perfect size for one or two people. Thanks for a great recipe. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue6417"},"reviewBody":"Great recipe. Have made several times  and everyone loves. I serve warmed caramel on the side. Several  of us like it without the caramel   Easy also use oremade crust on occasion.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GigiYablonsky"},"reviewBody":"In many reviews, cooks are taking shortcuts with the crust, but I highly recommend you follow the recipe! The crust was outstanding! And I\u2019ve been making apple pies for years. I doubled the recipe and made two. Used three Granny Smith apples. I followed recipe exactly, but needed more baking time (might have been my insulated cookie sheets). I will make again and not change a thing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene2"},"reviewBody":"This was a unanimous hit! We decided to celebrate PI DAY \u2014 as in Albert Einsten\u2019s birthday which is amazingly 3.14 ( March 14 ) just like his legendary number ( pi ). I baked a thick, rich chocolate pie, a Banana Cream pie and THIS Apple tart. They complimented each other - especially when we started with the tart right after dinner. And then had the other two later in the evening. Hurrah for Einstein!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robby1"},"reviewBody":"This couldn't be more easier and is absolutely delicious!!  I use the refrigerated pie crust and it's in the oven in no time.  Just the right size for two people!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkuehl"},"reviewBody":"What a wonderfully easy and tasty recipe. I did bake for 30 minutes, but will need to bake a little longer next time (the apples were still a little tough). Definitely making again - my family enjoyed it.  My 16-year old daughter (who isn't a baker) suggested using pears next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BrendainPa"},"reviewBody":"The crust on this pie is to die-for! I think it's the vanilla that gives it that little bit of something \"extra\". It was also very easy to work with; I used my food processor to mix, and after chilling, the dough rolled out perfectly. I've always been hesitant to make my own pie crust, never again! I plan to use this for any sweet pie I make. I doubled everything to make a slightly larger pie and did not use the caramel.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amehart"},"reviewBody":"We all loved this! So easy to make - during apple season I made several for neighbors and family and everyone loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fascinator"},"reviewBody":"Used pie crust I had made. Was delicious with caramel sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sue"},"reviewBody":"This was amazing.  Easy to  make and everyone loved it.  Forgot the Carmel but everyone said it was great withoutWill add the Carmel next time","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sue_242"},"reviewBody":"Sooo easy (I cheated & used canned pie filling & prepared crust) and absolutely delicious.  I omitted the toppings and just put the filling in the crust then folded the sides over the apples.  Prep time was about 5 minutes.  I liked it better than the pecan pie I made to serve as an alternative.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RHergenroeder"},"reviewBody":"This recipe is so easy to make.  Be sure to flour your countertop well before rolling out the dough.  I used Jonathen Apples, next time I will use more tart ones like Granny Smith, for more flavor.  I served this with Vanilla Icecream, topped with a drizzle of Caramel Sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dlynsmith9"},"reviewBody":"I made this with store bought refrigerated pie crust and honey crisp apples.  It was delicious and very easy to make.  It only lasted 2 days, and that was only with my husband and me.  I will be making this again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"keverwann"},"reviewBody":"Yummy! It is the first pie crust that has been flaky for me!  Hooray!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Bakeable from Taste Recipes Presents: Caramel Apple Galette","description":"Check out this video for how to make a Caramel Apple Galette","url":"http:\/\/content.jwplatform.com\/videos\/zMd8CUUH-3rTW9UQq.mp4","duration":"1m31s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/26u5vf1dpw08iv0cnwr48q082gam04sy.jpg","advertising":"","jw_id":"zMd8CUUH","jw_url":"http:\/\/content.jwplatform.com\/videos\/zMd8CUUH-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/zMd8CUUH\/poster.jpg?width=720","jw_publish_date":"2023-08-30T00:00:00"},"rms_legacy_id":"38374","romance_copy_dek":"This apple crostata recipe has firm apple slices covered with cinnamon sugar and a drizzle of caramel topping, resting in a simple dough circle. 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