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Apple-pear crostata with toffee sauce

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Cosy up to something sweet and comforting this winter, like our heavenly apple-pear crostata with toffee sauce. This easy recipe will have you feeling all warm and fuzzy in minutes.

  • Serves8
  • Cook time45 minutes
  • Prep time25 minutes, (+ 1 hour chilling time)
Apple-pear crostata with toffee sauce


  • 1⅔ cups (250g) plain flour
  • 3 tbs caster sugar, divided
  • ½ tsp sea salt flakes
  • 180g cold unsalted butter, cubed, divided
  • ⅓ cup (80ml) iced water, plus more if required
  • 2 Beurre Bosc pears, halved, cored
  • 2 Granny Smith apples, halved, cored
  • 1 tsp ground cinnamon
  • ¼ cup (30g) almond meal
  • ½ tbs thickened cream
  • ½ cup (125ml) thickened cream, whipped to soft peaks

Toffee sauce

  • 1½ cups (375ml) thickened cream
  • 1 cup (250ml) full-cream milk
  • ¾ cup (225g) packed brown sugar
  • 100g unsalted butter
  • ½ tsp sea salt flakes

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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 tbs at a time, if necessary. Form into a disc. Cover with plastic wrap and place in fridge for at least 1 hour to chill.
  2. 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.
  3. Step 3

    Preheat oven to 190°C. Cut pear and apple halves lengthways into 3mm slices, holding the halves to keep the slices together.

  4. Step 4

    In a small bowl, mix remaining 2 tbs of sugar, cinnamon and ¼ tsp 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 ½ tbs cream and sprinkle crostata with remaining sugar mixture.
  5. Step 5

    Bake crostata for 45 mins or until crust is golden brown and fruit has softened. Set aside to cool slightly.
  6. 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.
  7. Step 7

    Cut crostata into wedges and serve with whipped cream and toffee sauce.