Apple and Plum Croustade – The New York Times

This apple and plum croustade comes to us from the legendary chef, author and mentor Kate Hill. It’s a double-crusted rough puff croustade. It couldn’t be more traditional. This particular croustade is full of apples and plum. Kate adds a little bit of cinnamon to hers, which creates a warmth to the dish. The hazelnuts on top really add a little bit of rusticness to it that I think is really beautiful with vanilla flavor at the end.