Roman Lattice-Topped Apple Tart

In Italy, a crostata is a fairly thin tart, usually with a lattice top crust. This one, as is typical, is assembled entirely free-form on a cookie sheet, eliminating the need for a special pan to bake it in.

I first noticed tarts like this one in Rome when I was traveling there in the late 1980s. It was early May, and all the pastry shops were filled with a sour cherry version called crostata di visciole, the name applied to a local tangy sour cherry. I gave a recipe for that