Pear Crostata

pear_crostada_3
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/10/pear_crostada_3.jpg?w=150
  • Yield: 6 servings

Don’t worry about rolling, folding and pleating the crust perfectly—its free-form nature is one of its many charms. Serve with softly whipped cream or vanilla ice cream.

Ingredients

Pastry:
1 1/4cups all-purpose flour
2tablespoons sugar
1/2teaspoon salt
8tablespoons unsalted butter, chilled and cut in small pieces
2tablespoons sour cream
3 to 4tablespoons ice water
Filling:
4 firm-ripe Bosc pears (about 1 1/2 pounds), peeled, halved, cored and quartered, each quarter cut in 3 slices
2teaspoons fresh lemon juice
1/2cup plus 1 1/2 teaspoons sugar, divided
2tablespoons all-purpose flour
1/4teaspoon cinnamon
1pinch freshly ground nutmeg
1/2teaspoon vanilla extract
1tablespoon unsalted butter, cut into small pieces
1tablespoon milk

Instructions

  1. Combine flour, sugar and salt in a large bowl. Cut butter in with a pastry blender or two knives (or a food processor), until the size of small peas. Quickly mix in sour cream and 3 to 4 tablespoons ice water—just enough so mixture barely begins to hold together, being careful not to overmix. Pat into a disc, cover with plastic wrap; refrigerate 2 hours.
  2. Let dough rest at room temperature 5 minutes. Roll dough out on a sheet of parchment paper to a 12-inch circle, and roughly trim (it needn’t be perfect). Slide parchment onto a baking sheet and chill 30 minutes in refrigerator.
  3. Preheat oven to 400F.
  4. Toss pears with lemon juice in a medium bowl. Combine 1/2 cup sugar with flour, cinnamon and nutmeg in a small bowl. Sprinkle over pears; toss gently. Add vanilla; toss again.
  5. Arrange pear filling in center of pastry to within 1 1/2 inches of the edges. Working quickly, fold and pleat edges of dough up and over pears. Dot pears with butter, brush top of pastry with milk, and sprinkle remaining 1½ teaspoons sugar over top of pastry and pears.
  6. Bake 40 minutes, or until pastry is golden and pears are tender. Let cool 10 minutes before slicing.

 

For a complete menu featuring Pear Crostada, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.

Supper Club Collection

Nutritional Info *per serving

  • Calories 412
  • Fat 19g
  • Cholesterol 48mg
  • Sodium 202mg
  • Carbohydrate 60g
  • Fiber 4g
  • Protein 4g
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