RECIPE OF THE CRUSTADE
6 for people
250 g flour
5 cl of water
1 yeast sachet
200 g powdered sugar
200 g butter
1 pinch of salt
2 packets of vanilla sugar
Apples and pears or prunes and pears
Make a fountain with the flour, break the eggs in the middle, add the salt and the yeast diluted in water and 2 tablespoons of powdered sugar, incorporate the flour and knead until the right consistency is achieved. Stretch the dough on a floured baking sheet, spread the softened butter on top; fold the dough.
Roll out again, fold up, let rest and wait until the dough is ready. Meanwhile prepare the garnish with the chosen fruits, cook them with 100 g of sugar and vanilla sugar, let the juice reduce.
When the dough has risen, take a first half, roll it out, line the bottom and edges of the buttered mold with it, sweeten, distribute the fruit and sprinkle with their juice. Stretch the rest of the dough, weld the edges with water, brown with the egg after making small crosses on it with strips of dough. Sweeten widely.
Bake for 30 minutes in a medium thermostat 7.
The "Croustade du Couserans" is a typically artisanal product, in traditional puff pastry with a crisscross pattern on its upper side.
There is also a special recipe in the Volvestre: the dough is not flaky, it is made from eggs.
Its filling is based on fresh fruit for apple and pear or dried prunes, excluding any compotes, preserves or frozen fruit, with an addition of flavor (rum, vanilla, brandy) for the dough or the garnish.
Initially a dessert for Couserans, the plum, apple or pear croustade has spread throughout Ariège.
A few companies have been created around this main production, they keep an artisanal size.
Foix Ariège Pyrenees