Pear and Cranberry Crostata

By chris5863

Ingredients

• Pie Dough:
• 3 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 teaspoon salt
• 3 sticks chilled unsalted butter, cut into cubes
• 3 egg yolks
• 5 tablespoons milk
• Almond Cream:
• 14 tablespoons unsalted butter
• 1 cup sugar
• 2 1/4 cups almond flour
• 4 eggs
• 1/4 cup flour
• 1/2 teaspoon vanilla extract
• Pinch salt
• Roasted Pears:
• 6 Bosc pears , peeled, halved , and cored
• 1 cup sugar
• 1/4 cup unsalted butter
• 1 (1-inch) piece fresh , peeled ginger, cut into 4 pieces
• 1/2 cup fresh cranberries
• 1 egg , beaten

Details

Servings 8
Preparation time 300mins
Cooking time 405mins

Preparation

Step 1

Make the Pie Dough: In a stand ing mixer fitted with the paddle attachment, combine the flour , sugar, and salt and
mix to combine . Add the butter and continue mixing until the mixture holds together when you clump it , and there
are pecan-sized lumps of butter still visible .
Meanwhile, whisk together the yolks and milk in small bowl.
Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic
wrap , wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge
and several weeks in the freezer.)
Make the Almond Cream: In the standing mixer fitted with the paddle attachment, cream together the butter and
sugar until light and fluffy . Add almond flour and mix until just combined. Add eggs and mix until combined . Add
flour , vanilla , and salt and mix. Store covered in refrigerator for up to a week.
Make the Roasted Pears: Preheat the oven to 350 degrees F. Toss the pears with the ginger in a roasting pan
and arrange them in a single layer. Sprinkle the sugar on top and dot with the butter . Bake, stirring occasionally ,
until golden brown, about 45 minutes . Let cool. (Store covered in the refrigerator for up to a week.)

Assemble the Crostata: Using half of the pie dough (reserve half for another use), roll the dough out on a lightly
floured work surface into a circle about 12 to 14 inches in diameter and 1/8 inch thick . Transfer the dough to a
lightly buttered baking sheet.
Using a spatula , spread a circle of almond cream about 8 inches in diameter in the center of the dough (use
about 1/2 cup of the almond cream). Arrange the pears in concentric circles in 2 layers on top of almond cream
circle . Sprinkle the cranbenries on top of the
pears . Fold the edges of the dough in , slightly covering the pears , to form a free-form tart . Brush with the beaten
egg and bake until the pastry is golden brown, about 1 hour. Remove from oven, let cool, and serve.