The Couserans croustade »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 from Couserans, the plum, apple or pear crumble spread throughout the Ariège.
Some companies have been created around this production; they keep an artisanal size.

Ingredients for 6 people

  • 3 eggs
  • 250 g flour
  • 5 cl 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

Prep time

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.
Stir in the flour and knead until the right consistency. Stretch the dough on a floured baking sheet, spread the well softened butter on top; fold the dough.

Roll out again, fold over, 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 the edges of the buttered mold, sweeten, then distribute the fruits 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.

Discover Ariège recipes