Shrubby Apple Crostata


Apple filling:

  • 2 pounds crunchy apples, thinly sliced
  • 1 tablespoon Urban Pharm Apple, Rosemary, and Flowers Shrub
  • 2 tablespoons rosemary simple syrup (recipe below) 

Rosemary simple syrup:

  • 3 tablespoons cane sugar 
  • 3 sprigs of rosemary

Tahini layer:

  • ⅓ cup tahini
  • 3 tablespoons raw honey
  • 3 tablespoons butter, at room temp
  • 1 egg
  • ¼ teaspoon salt

Base of choice: filo dough, pastry dough, pie dough or crust. Please feel free to make your own. 

Optional toppings: 

  • Whipped cream 
  • Vanilla ice cream 
  • Honey-sweetened greek yogurt 
  • Chopped toasted pistachios 



To make apple filling:

  • Slice apples. A kitchen guillotine is great if you’ve got it. Otherwise, just a knife and cutting board.
  • Toss apples with shrub and simple syrup. If you don’t feel like making the simple syrup, toss apples with shrub, chopped fresh rosemary (from 3 sprigs), and 2-4 tablespoons of sugar.
  • Let sit.

To make rosemary simple syrup: 

  • Heat 3 tablespoons of water and 3 tablespoons of cane sugar until sugar dissolves. 
  • Remove from heat.
  • Add 3 springs of fresh–and washed–rosemary to the sugar water.
  • Let steep for 15-30 minutes.
  • Remove rosemary.

To make tahini layer:

  • Put all ingredients into a bowl.
  • Whisk until smooth and possibly a bit fluffy.

To put it all together:

  • Layout whatever crust you decided to use and spread tahini filling to cover, leaving 2 inches at the edges if using filo or pastry.
  • Put apples on top of tahini layers, as messy or tidy as you like.
  • If using filo or pastry, fold the outside crust back over the filling.
  • Bake in a 375 degree oven on the lower shelf until golden and smelling amazing, likely around 50 minutes.
  • Let cool and serve straight up or with whipped cream, vanilla ice cream, honey-sweetened greek yogurt. Sprinkle with chopped toasted pistachios for a pop of color.

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