Apple and Pear Crostata

This is a free form tart. Delicious.
250 g plain flour
3 Tbsp sugar
1/2 tsp salt
180 g vegan margarine
80 ml iced water
2 Beurre Bosc pears, halved and cored
2 Granny Smith apples, halved and cored
1 tsp ground cinnamon
1/4 cup almond meal
1 Tbsp soy milk
1 tin coconut cream
In a processor pulse the flour, 1 Tbsp sugar and 1/4 tsp salt to blend. Add 165 g margarine and pulse until it is pea sized. Gradually pulse in the water until it forms moist clumps of dough. Form into a disc and cover with cling film and place in the fridge for an hour.
Preheat the oven to 190 C, 370 F or Gas Mark 5.
Roll the dough out on a baking sheet of paper to form a 35 cm disc. Transfer the paper to a baking tray.
Cut the pears and apples into thick slices lengthways holding the halves together.
In a small bowl mix together 2 Tbsp sugar, cinnamon and 1/4 tsp salt. Sprinkle the almond meal and half the sugar mix over the dough base.Alternately fan each pear and apple half onto the dough leaving a 4 cm edge of dough. Fill in the gaps with slices of pear or apple. Fold the dough edge over the fruit and crimp down using your fingers to seal the cracks. Crumble the remaining margarine over the top. Brush over with a little soy milk and sprinkle the remaining sugar mix over the crostata.
Bake for 45 minutes until golden brown and the fruit is soft.
Whip the coconut cream if preferred.
Serve cut into wedges with a dollop of cream.
Serves 8 people.
The dough will keep for a day in the fridge or a month in the freezer.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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One Response to Apple and Pear Crostata

  1. Xraypics says:

    So, yummm….., when are we having this for tea?

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