Pear Crostata

Pear Crostata

A Crostata is an Italian baked tart or pie. More specifically, it is a rustic, free-form version of an open fruit tart. It can be made with a variety of fruits. Here we use bosc pears, one of my favourite pears. The tart appeals to me because of its fee form and organic shape. It has the look of freedom and spontaneity. It looks artistic and has a certain wow factor.

 

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Instructions

  • 1. Place flour, sugar and salt into a food processor and add the butter pieces
  • 2. Pulse on and off until the mixture resembles breadcrumbs
  • 3. Mix egg yolk and water and with food processor running, add to the mixture
  • 4. Turn off after a few seconds and turn mixture out onto a floured board
  • 5. Gently knead dough into a ball, flatten into a half dome and refrigerate for 1 hour
  • 6. Preheat oven to 200 °C (400 °F)
  • 7. Slice pears into 8 sections, place into a baking dish, sprinkle with lemon juice and sugar and dot with butter
  • 8. Bake for 15 - 20 minutes or until crispy tender
  • 9. Let cool off
  • 10. Remove dough from fridge and roll out on a floured surface to a circle of about 33 cm (13 in)
  • 11. Carefully transfer onto the back of a floured baking sheet
  • 12. Using a fork, pick up pear slices and arrange on the pastry dough in a circular fashion starting in the middle, leaving a clear border of about 7-8 cm (3 in)
  • 13. Reserve remaining pear juices
  • 14. Fold the border over the fruit in a loose fashion, leaving the centre open
  • 15. Glaze the pastry with the egg white and sprinkle Turbinado sugar over pastry and fruit
  • 16. Bake on middle rack for about 25 minutes or until the pastry is a nice golden brown
  • 17. Boil the pear juices down to a lightly syrupy consistency, about 5 min., and pour into the centre of the tart.
  • 18. Serve warm or cold

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