This Pear Crostata combines juicy, sweet pears with crunchy walnuts in a flaky crust. The ripe pears in this delectable dessert add a soft, melt-in-your-mouth texture that makes each bite extra special!
Looking for more fruit recipes? Try my Berry Fruit Tart or my Fruit Cheesecake.
Why You’ll Love This Recipe
This recipe is beginner-friendly and doesn’t require fancy tools. The dough is simple, and the filling comes together in minutes.
It’s dairy-free optional (just swap the butter), and can be made vegan with one tweak. Skip the egg wash.
Pears are rich in fiber and vitamin C, making this treat a little healthier than your average pastry.
Ingredients
Listed below are all the ingredients you will need:
- All-purpose flour
- Sugar
- Salt
- Cold Unsalted butter
- Ice water
- Pears
- Brown sugar
- Lemon juice
- Ground cinnamon
- Ground nutmeg
- Walnuts
- Vanilla extract
- Egg
- Turbinado sugar (optional)
See recipe card for quantities.
Instructions
Prepare the Crust:
1. In a food processor, combine the flour, sugar, and salt. Then, pulse a few times to mix.
2. Next, add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. The dough should hold together when you press it between your fingers.
4. Then turn the dough out onto a lightly floured surface. Form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling:
5. In a large bowl, toss the sliced pears with the brown sugar, lemon juice, cinnamon, nutmeg, chopped walnuts, flour, and vanilla extract. Then, mix until the pears are well coated.
Assemble the Crostata:
6. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
7. On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Then, transfer the dough to the prepared baking sheet.
8. Arrange the pear mixture in the center of the dough, leaving about a 2-inch border around the edges.
9. Gently fold the edges of the dough over the pears, pleating as you go, to create a rustic, free-form tart. The center will remain exposed.
10. Brush the dough edges with the beaten egg and sprinkle with turbinado sugar if using.
11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.
12. Allow the crostata to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
13. Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
14. Enjoy the delicious taste of this pear crostata in every bite!
Substitutions & Variations
- Ingredient Swap
No pears? Try apples, peaches, or even berries. - Variation
Use coconut oil instead of butter for a vegan option. - Mistake to Avoid
Avoid overloading the center, or it may leak. - Storage Tips
- This crostata freezes well for up to 1 month. Let it cool fully, then wrap it tightly.
- For fridge storage, keep it in an airtight container for up to 3 days. Reheat in the oven for a crisp crust.
FAQ
Pear Crostata
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour
- ½ tablespoon sugar
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter cut into small cubes
- 3-4 tablespoons ice water
For the Filling:
- 3 ripe pears peeled, cored, and thinly sliced
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup walnuts** coarsely chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
For Assembly:
- 1 egg beaten (for egg wash)
- 1 tablespoon turbinado sugar optional, for sprinkling
Instructions
Prepare the Crust
- In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
- Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together. The dough should hold together when you press it between your fingers.
- Turn the dough out onto a lightly floured surface and form it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Filling
- In a large bowl, toss the sliced pears with the brown sugar, lemon juice, cinnamon, nutmeg, chopped walnuts, flour, and vanilla extract. Mix until the pears are well coated.
Assemble the Crostata
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle, about ⅛ inch thick.
- Transfer the dough to the prepared baking sheet.
- Arrange the pear mixture in the center of the dough, leaving about a 2-inch border around the edges.
- Gently fold the edges of the dough over the pears, pleating as you go, to create a rustic, free-form tart. The center will remain exposed.
Bake the Crostata
- Brush the dough edges with the beaten egg and sprinkle with turbinado sugar if using.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.
Cool and Serve
- Allow the crostata to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
- Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream if desired.
Watch The Recipe Video!
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Recipes for Every Moment
Hosting last-minute guests and need a warm, homemade dessert? Our Pear Crostata looks fancy, tastes amazing, and takes less effort than a pie!
