Apple-Pear Crostada

Apple-Pear Crostada

ramya s
Edited on Jul 10, 2006

The doudgh can be bought as a readymade or if the dough is to be made it can be made 3 days ahead.But the fruit filling must be made no more than a few hours before serving so the fruit won't turn brown.


The Dough-2 cups flour,a pinch of salt
1 Tbsp sugar
1 cuo cold butter,cutinto 1 inch cubes(2Sticks)
About 1/4 cup cold water
For The Filling-2 medium tart apples,such as Mcintosh
2 ripepearslike Anjou
1/4 cup granulated sugar or brown sugar
pinch of cinnamon powder


To make the dough-Mixdry ingredients.Add the butter & mix till it resembles coarse meal.Add sufficient watewr so the dough begins to form a ball.Wrap in foil;refrigersate for about 2 hours or overnight.
To make the filling-Peel & core the apples,& pears;cutinto slices.Place in a bowl;toss with sugar & cinnamon.Preheat oven to 450degrees.Work on a floured flat surface & rollo the dough into a 12 inch circle.Place on a ungrease baking sheet.Put fruit filling in middleof dough,leaving 1 1/2 inches all around.Bring edges of doughup over filling.Bake for about 20 minutesuntil the dough is golden brown.Note, the fruit filling is tender when tested with a sharp knife.Serve warm or at room temperature.

Not a NESTLÉ®-tested recipe.

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