Crostata di Pere con Pasta Sfogliata

Puff Pastry Pear Tart

Preparation info

  • Makes


    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This double-crusted pear pastry depends for its success on perfectly ripe sweet pears. I like to use Bartlett or Comice pears for their intense sweetness and melting texture. Remember to purchase the pears a few days in advance and allow them to finish ripening at room temperature.



Roll out the pasta sfogliata on a floured surface into a 10 × 15-inch rectangle. Cut the dough in half to make two 10 × 7½-inch rectangles, then roll each into a 10