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Apple-pear crostata with toffee sauce
Apple-pear crostata with toffee sauce
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Prep Time:
85 minutes
Cook Time:
45 minutes
Total Time:
130 minutes
Try our delectable Italian-inspired baked apple and pear tart with whipped cream and toffee sauce.
Ingredients:
  • 250g plain flour
  • 60.00 gm caster sugar, divided
  • 2.40 gm sea salt flakes
  • 180g cold unsalted butter, cubed, divided
  • 80ml water
  • 2 Beurre Bosc pears, halved, cored
  • 2 Granny Smith apples, halved, cored
  • 2.50 gm ground cinnamon
  • 30g almond meal
  • 10.10 gm thickened cream
  • 125ml thickened cream
  • 375ml thickened cream
  • 250ml milk
  • 225g brown sugar
  • 100g unsalted butter
Instructions:
  • Combine flour, 1 tablespoon of sugar, and sea salt flakes in a food processor and pulse to blend. Add 165g of butter and pulse about 10 times until butter is pea-sized (do not over process). Slowly pulse in water until moist clumps form, adding more water, 1 tablespoon at a time as needed. Shape into a disc, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Lay a sheet of parchment paper on a counter. Roll out the dough on the parchment paper into a 35cm circle, then transfer the parchment paper with the dough to a baking tray.
  • Preheat the oven to 190C (170C fan-forced) and thinly slice the pear and apple halves lengthways, keeping the slices together.
  • Combine the remaining 2 tablespoons of sugar, cinnamon, and 1/4 teaspoon of salt in a small bowl. Sprinkle almond meal and half of the sugar mixture over the dough. Arrange the pear and apple halves on the dough, fanning them out and leaving a 4cm border. Fill any gaps with a few slices if necessary. Fold the dough border over the fruit, loosely pleating and pinching to seal any cracks. Sprinkle the remaining 15g of butter over the filling. Brush the crust with 1/2 tablespoon of cream and sprinkle the crostata with the remaining sugar mixture.
  • Bake the crostata for 45 minutes or until the crust turns a beautiful golden brown and the fruit has softened. Let it cool for a bit.
  • In a large heavy saucepan, combine cream, milk, sugar, butter, and salt. Bring to a boil over high heat then simmer over medium-low heat for 30 minutes until the sauce is reduced by half and turns a deep tan color to make toffee sauce.
  • Slice the crostata into wedges and plate with a dollop of fluffy whipped cream and a drizzle of decadent toffee sauce.

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