This sweet mascarpone crostata is topped with cooked cinnamon spiced apples. The only baking in this recipe is for the crust, the mascarpone filling is basically a no bake cheesecake. I love enjoying this dessert during fall after picking apples. I recommend topping this dessert with caramel and vanilla gelato!
For the dough:
- 2 cups ap flour
- 1/4 tsp kosher salt
- 1 cup unsalted butter, cubed
- 1 cup powdered sugar
- 2 tablespoons cold water
For the filling:
- 1 tsp vanilla extract
- 1 1/4 cup mascarpone
- 1/2 cup heavy cream
- 1 tsp cinnamon
- Lemon juice and zest from 1/2 a lemon
For the apple topping:
- 1 lb apples, sliced thin
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tablespoons water
- 1 tablespoon unsalted butter
- Small pinch of kosher salt
- Start by making the crust by using a food processor; pulse the flour, salt, butter, and 1/2 cup of the powdered sugar until all the ingredients are combined and coarse in texture. Add the water and process again until the dough comes together. Note: You may need more cold water for this. Use more as needed.
- Turn dough out onto a lightly floured work surface and knead for a few minutes. Let rest for 15 minutes covered with a either a bowl or a damp towel.
- Roll out the dough into a circle that will fit into a 9-inch tart tin or pie dish. Grease the tart tin or pie dish and place the dough into it, pressing it into place using your fingers. Trim any excess dough around the edges. Cover with plastic wrap and place in the fridge for 30 minutes.
- Meanwhile, preheat the oven to 400 F.
- Make the apple topping by mixing the apple slices, cinnamon, nutmeg, brown sugar and salt in a bowl. When the apples are coated, add them to a sauce pan with the water and butter. Cook apples for 8-10 minutes or until the apples are soft and tender. Turn heat to the lowest setting and stir occasionally while you finish the rest of the recipe.
- Remove plastic wrap and place parchment paper over the dough in the tart tin and put an oven safe weight on the paper to weigh it down. Bake tart crust for 15 minutes. Remove the weight and parchment paper and bake another 5 minutes or until deep golden. Allow to cool completely before adding filling. Note: Do not let the edges of the crust burn, if they get too brown, cover them with aluminum foil.
- Meanwhile, make the filling, using a hand or stand mixer, beat the vanilla extract, cinnamon, mascarpone cheese, heavy cream, remaining powdered sugar, lemon juice, and zest until the mixture thickens and creates soft peaks.
- Fill the cooled crust with the mascarpone filling and smooth out with a spatula. Decorate the top with the cooked apples and place in the fridge for up to 6 hours or overnight.