You are here: Home » Recipes » Pear Crostata Pear Crostata Recipe by Laraine PerriKitchen Tested Yield 6 servings A sublime, tender crust surrounds a just-sweet-enough pear filling. Mark Boughton/styling: Teresa Blackburn PrintEmail 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 1/4 cups all-purpose flour2 tablespoons sugar1/2 teaspoon salt8 tablespoons unsalted butter, chilled and cut in small pieces2 tablespoons sour cream3 to 4 tablespoons ice waterFilling:4 firm-ripe Bosc pears (about 1 1/2 pounds), peeled, halved, cored and quartered, each quarter cut in 3 slices2 teaspoons fresh lemon juice1/2 cup plus 1 1/2 teaspoons sugar, divided2 tablespoons all-purpose flour1/4 teaspoon cinnamon1 pinch freshly ground nutmeg1/2 teaspoon vanilla extract1 tablespoon unsalted butter, cut into small pieces1 tablespoon milk Instructions 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. 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. Preheat oven to 400F. 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. 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. 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.