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Apple and pear crostata
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious Italian pastries filled with apple and pear.
Ingredients:
  • 75g butter, softened
  • 70g caster sugar
  • 1 egg
  • 80g almond meal
  • 50g plain flour
  • 5.00 gm ground cinnamon
  • 40.00 ml brandy
  • 1 pink lady apple, thinly sliced crossways
  • 2 corella pears, thinly sliced lengthways
  • 1 egg, lightly whisked, extra
  • 17.20 gm demerara sugar
  • 20.00 ml flaked almonds
  • Thickened cream or mascarpone, to serve
  • 125g chilled butter, chopped
  • 225g plain flour
  • 60g icing sugar mixture
  • 1 egg yolk
  • 20.00 gm iced water
Instructions:
  • For the pastry, combine butter, flour, and icing sugar in a food processor until it looks like breadcrumbs. Then add egg yolk and water; process until the dough forms. Transfer the dough to a floured surface, knead gently until smooth, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat your oven to 200°C. With an electric mixer, whip the butter and sugar until they are light and creamy. Mix in the egg until just combined. Add the almond meal, flour, cinnamon, and brandy, stirring until just combined.
  • Roll out the pastry on a large piece of baking paper into a 35cm disc. Spread the almond mixture over the pastry, leaving a 3cm border. Arrange the apple and pear over the almond mixture. Fold the pastry edge in, pleating as you go. Brush the pastry with a little extra egg. Sprinkle sugar evenly over the pastry, apple, and pears, then top with flaked almonds. Bake for 30 minutes or until the pastry is golden brown and the apple and pear caramelize. Remove from the oven.
  • Cut the dish into elegant wedges and serve alongside a dollop of creamy mascarpone or cream, if desired.

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