Apple and pear crostata

Sweet, flaky golden pastry surrounds this wonderfully sugary filling to create an utterly comforting dessert. Topped with tender apples and pears, it makes the ultimate after dinner treat.

  • 20 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


Apple and pear crostata
  • 1 cup plain flour
  • 3/4 cup semolina
  • 125 gram butter, diced
  • 2 tablespoon caster sugar
  • 1 egg
  • 1 tablespoon iced water
  • 1 1/2 teaspoon mixed spice
  • 2 apples, cored, sliced
  • 1 pear, cored, sliced
  • 60 gram butter
  • 3/4 cup almond meal
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon brown sugar
  • 1 egg white
  • 2 tablespoon demerara sugar
  • 1/4 cup almonds, toasted, to garnish
  • ice-cream, to serve


Apple and pear crostata
  • 1
    Preheat oven to 190°C. Line an oven tray with baking paper.
  • 2
    Combine flour, semolina, sugar, mixed spice and butter in a food processor. Pulse until mixture resembles breadcrumbs. With motor running add egg and enough iced water to bring together as a dough. Turn out onto a lightly floured surface and knead into a flat disc. Wrap in plastic wrap, rest 30 minutes.
  • 3
    Roll dough out to a circle 5mm thick and place on baking tray.
  • 4
    Make filling: in a small bowl of an electric mixer, beat butter, vanilla and brown sugar until light. Add egg and almond meal and beat until just combined. Spread mixture over pastry, leaving a 2cm border around edge. Top apples and pear.
  • 5
    Fold pastry edge up and pleat around edge of fruit. Brush with egg white and sprinkle pastry with demerara sugar. Bake for 40-45 minutes, until pastry is very golden and cooked through. Set aside to cool slightly before slicing. Garnish with almonds and serve with ice cream.


If your dough is a little dry, add another tablespoon of iced water.

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