Apple and pear crostata

Posted by Catering Supplier on 15th Jun 2011

Apple and pear crostata can be served as dessert with little bit garnish and cream, your family would love to enjoy it.Apple and pear crostata

Apple and pear crostata
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Recipe Type: Dessert, side
Author: ChefWare
Prep time: 50 mins
Cook time: 30 mins
Total time: 1 hour 20 mins
Serves: 12
It is a great Crostata recipe and can be used according to requirement e.g as a Side dish in dinner or as a dessert at the end of dinner.
Ingredients
  • 150g butter, softened
  • 1/2 cup (70g) caster sugar
  • 2 egg
  • 1 cup (80g) almond meal
  • 1/2 cup (50g) plain flour
  • 4 tsp ground cinnamon
  • 4 tbs brandy
  • 2 pink lady apple, thinly sliced crossways
  • 4 corella pears, thinly sliced lengthways
  • 2 egg, lightly whisked, extra
  • 2 tbs demerara sugar
  • 2 tbs flaked almonds
  • Thickened cream or mascarpone, to serve
  • Pastry
  • 250g chilled butter, chopped
  • 2 cups (225g) plain flour
  • 1/2 cup (60g) icing sugar mixture
  • 2 egg yolk
  • 2 tbs iced water
Instructions
  1. To make the pastry, place butter, flour and icing sugar in a food processor; process until mixture resembles breadcrumbs.
  2. Add egg yolk and water; process until mixture comes together.
  3. Turn onto floured surface and gently knead until smooth.
  4. Cover with plastic wrap and refrigerate for 30 minutes.
  5. Preheat oven to 200°C.
  6. Use an electric mixer to beat the butter and sugar until pale and creamy.
  7. Add egg and beat until just combined.
  8. Add almond meal, flour, cinnamon and brandy and stir until just combined.
  9. Roll the pastry out on a large piece of baking paper to a 35cm disc.
  10. Spread almond mixture over the pastry, leaving a 3cm border.
  11. Arrange apple and pear over almond mixture.
  12. Fold pastry edge in, pleating as you go.
  13. Brush pastry with a little extra egg.
  14. Sprinkle sugar evenly over pastry, apple and pears. Sprinkle with flaked almonds. Bake for 30 minutes or until pastry is golden brown and apple and pear caramelise. Remove from oven.
  15. Cut into wedges to serve. Serve with cream or mascarpone, if desired.
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