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How to make Apple pear crostata with toffee sauce

Yield = 8
Prep time: 1:25
Cook time: 0:45
Total time: 2:10

Ingredients

  • 1 2/3 cups (250g) plain flour

  • 3 tablespoons caster sugar, divided
  • 1/2 teaspoon sea salt flakes
  • 180g cold unsalted butter, cubed, divided
  • 1/3 cup (80ml) iced water, plus more if required
  • 2 Beurre Bosc pears, halved, cored
  • 2 Granny Smith apples, halved, cored
  • 1 teaspoon ground cinnamon
  • 1/4 cup (30g) almond meal
  • 1/2 tablespoon thickened cream
  • 1/2 cup (125ml) thickened cream, whipped to soft peaks

Toffee sauce

  • 1 1/2 cups (375ml) thickened cream
  • 1 cup (250ml) full-cream milk
  • 3/4 cup (225g) packed brown sugar
  • 100g unsalted butter
  • 1/2 teaspoon sea salt flakes

Method

  • Step 1 In a food processor, pulse flour, 1 tbs sugar and sea salt flakes to blend. Add 165g of butter and pulse about 10 times, or just until butter is in pea-sized pieces (don’t over process). Gradually pulse in water just until moist clumps of dough form, adding more water, 1 tablespoon at a time, if necessary. Form into a disc. Cover with plastic wrap and place in fridge for at least 1 hour to chill.
  • Step 2 Place a sheet of baking paper on a work surface. Roll dough out on baking paper to a 35cm disc and transfer the baking paper to a baking tray.
  • Step 3 Preheat oven to 190C (170C fan-forced). Cut pear and apple halves lengthways into 3mm slices, holding the halves to keep the slices together.
  • Step 4 In a small bowl, mix remaining 2 tablespoons of sugar, cinnamon and 1/4 teaspoon of salt. Sprinkle almond meal and half of sugar mixture over the dough. Fan each pear and apple half on dough, leaving a 4cm border of dough. Use a few slices to fill any gaps as needed. Fold dough border over fruit, using fingers to loosely pleat and pinch to seal any cracks. Crumble remaining 15g butter over filling. Brush crust with 1/2 tablespoon cream and sprinkle crostata with remaining sugar mixture.
  • Step 5 Bake crostata for 45 mins or until crust is golden brown and fruit has softened. Set aside to cool slightly.
  • Step 6 Meanwhile, to make toffee sauce, in a large heavy saucepan, bring cream, milk, sugar, butter and salt to a boil over high heat. Reduce heat to medium-low and simmer for 30 mins or until sauce has reduced by half and is a deep tan colour.
  • Step 7 Cut crostata into wedges and serve with whipped cream and toffee sauce.