dimagrose said:
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Posted: 12/25/2012 4:50:57 AM
I want to add a little tip I found on another crostata recipe. Beat an egg with a little water and cover the crust then add some sugar on top and bake. It gives it a sweet delicious crust.
GrandmomLulu said:
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Posted: 10/18/2012 10:58:28 AM
Absolutely delicious and quick to make. I made it right before we sat down for dinner, and it was out of the oven and warm by dessert time. Definitely will be one of my favorite recipes.
MockingbirdKY said:
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Posted: 9/29/2012 9:03:15 AM
I followed the tip from another crostata recipe on this site of lightly covering the crostata with foil for the first 15 minutes, which kept it from overbrowning. I added some nutmeg for a little more spice and dotted the apples with butter before baking. Served it with warm caramel sauce and whipped cream. Cooking it on parchment paper helps getting it to a serving platter and saves on clean up. It was a big hit with my guests.
kebble said:
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Posted: 1/15/2012 11:58:02 PM
Big mess! But smelled good and tasted yummy. I will make again to perfect it.
Jennyrools said:
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Posted: 12/14/2011 10:39:15 AM
The taste was ok. Easy to prepare.
thecakediva40 said:
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Posted: 12/2/2011 10:07:26 PM
Thanks for the reviews. I was looking for something for a breakfast on Dec. 31, 2011 that I am catering and this seems like a great breakfast treat. I will definately let you know. :-)
leftyshoe47 said:
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Posted: 10/23/2011 6:23:26 PM
The Crostata came out great! Easy to make! Used parchment paper as suggested, worked well. Three Granny Smith apples worked good as well as Splender instead of sugar due to diabetes. A small scoop of vanilla ice cream added! Delicious!!!
sequoia04 said:
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Posted: 10/5/2011 2:55:20 PM
I must've been one of the unlucky ones. I did exactly as the directions said. I used parchment paper but there was no way to get it off without it all falling apart--and I came to find out because the pie crust underneath wasn't even close to done cooking. And the apples weren't baked either, which surprised me since I cut them really thin. The top and the nuts were starting to burn and it looked done so I assumed I had cooked it long enough, but apparently I was wrong. I'm undecided about whether or not I'll try it again.
PatMos said:
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Posted: 10/2/2011 9:55:49 PM
I made this and after 15 mins. my crust was browned but the inside fillings and apples hadn't started cooking. I reread the recipe and it still told me the same timing. LOL..I baked it for over 45 mins. in order to get the apples cooked. Then I sprinkled the nuts and finished baking. It tasted delicious. Will make again.
bheinold said:
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Posted: 9/28/2011 5:38:23 PM
Loved the ease of the recipe. I, agree, it does need parchment paper to eliminate sticking. Even as an experienced cook, the directions were not too clear on whether or not to use ONE crust or BOTH of them..since I'm "crusty" (lol)...I'm glad I went w/ both of 'em. Yes, it's hard to bend over the crust b/c there needs to be more of it!!!...GREAT PRESENTATION!!!. I used coarse sugar for extra glitz on the crust!..Definitely will make it again!