Roasted Pear and Cranberry Crostata

Name: Roasted Pear and Cranberry Crostata
Yield: Makes one 9-inch crostata (serves 8 to 10)
Ingredients: 1-inch knob fresh ginger, thinly sliced; 9 Bosc pears, peeled, halved, and cored; 2 tablespoons sanding sugar, pearl sugar, or granulated sugar; 1 egg, lightly beaten; Frangipane (recipe follows); 1 cup (100 grams) fresh or frozen cranberries; ½ cup (100 grams) granulated sugar; Pâte Brisée II; ¼ cup (½ stick/56 grams) unsalted butter, cut into 4 pieces

Preparation info

Makes one 9-inch crostata (serves
8 to 10
)

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

We’ve offered this scrumptious open-faced rustic tart for years at Flour, and I started making it long before that. It’s my go-to holiday dessert to take to dinner parties and such, and it never fails to stop conversation as everyone takes a first bite and exhales with a collective “mmmmmm.” It’s a sheet of flaky pâte brisée rolled out into a large circle, a generous layer of frangipane (almond cream) spread in the middle, and pears (roasted with butter, sugar, and fresh ginger) and

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Pies + Tarts

Michele Parisi

3 months ago from United States

Took longer to make this than I anticipated. The dough needs 4 hours in refrigerator and there are many steps (and I peeled the pears AFTER they were cooked, obviously not ideal) and up until the last moment I was not sure if it was a success, but indeed it was! Make sure to use a sturdy pear that can handle being twice baked

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