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Roasted Pear and Cranberry Crostata
- Makes one 9-inch crostata (serves
8 to 10
) - Difficulty
Easy
By Joanne Chang
Published 2010
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
Ingredients
Method
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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