Pear Crostata
Want something cozy and rustic? Try this irresistible pear crostata made with sweet, juicy pears with crunchy walnuts in a flaky, golden crust!
Servings: servings
Calories: 375kcal
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.
Serving: 1gCalories: 375kcalCarbohydrates: 23gProtein: 10gFat: 28gSaturated Fat: 14gCholesterol: 55mgSodium: 400mgFiber: 2gSugar: 2g
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