Food and Mood

Apple and Ginger Croustata

image :  Apple and Ginger Croustata


  • Pastry

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • salt
  • 3/4 cup cold butter, cut into cubes
  • 2 egg yolks
  • 3 tablespoons iced water, approximately
  • Apple Filling

  • 1/2 cup pecans, toasted
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
  • 3 tablespoons thinly sliced crystallized ginger
  • 5 medium green apples, peeled, cored and thinly sliced (about 5 cups)
  • 2 tablespoons packed brown sugar
  • 1 egg yolk, lightly beaten


To make the pastry, put the flour, cinnamon and a small pinch of salt in a food processor and process until well combined. Add the butter and process until the mixture resembles course crumbs. Add the yolks and enough water to make the ingredients just come together (do not over process or you will toughen the pastry). Turn the dough out onto a lightly floured surface and press to form a disk-shape. Cover with plastic wrap and place in the fridge for 30 minutes.

Lightly grease a large baking sheet. Preheat the oven to 375°F (190°C). Roll the pastry out on a lightly floured surface until 14 inches (36cm) in diameter (the pastry doesn’t have to be in a perfect circle; this is a rustic-looking dish, remember). Carefully lift the pastry onto the prepared baking sheet (you will have pastry hanging over the sides).

To make the apple filling, place the pecans, granulated sugar and flour in a food processor and process until finely chopped. Sprinkle the mixture over the pastry, leaving a 2 1/2 inch (6cm) border around the edge.

Scatter the ginger over the pecan mixture. Arrange the apple slices over the ginger and sprinkle with the brown sugar. Fold the excess pastry edge over the filling and brush the pastry with the yolk. Bake, uncovered, on the bottom rack in the preheated oven for 45 to 50 minutes or until golden brown. Cut into 8 wedges and serve warm.

Serves 8.