Crostata di Pere con Pasta Sfogliata

Puff Pastry Pear Tart

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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.


    Egg Wash

  • 1 large egg
  • Pinch salt

    Pear Filling

  • 5 ripe pears, about 2 pounds
  • 2 tablespoons sugar
  • Pinch each: ground cinnamon and ginger


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-inch square. Slide each square of dough onto a cookie sheet and chill at least 1 hour.

To assemble the crostata, place one square of dough on a cookie sheet lined with parchment. For the egg wash, whisk the egg and salt together, and paint the dough with it. Peel, core, and slice the pears thinly and arrange them in an 8-inch disk in the center of the square of dough. Sprinkle with the sugar and spices. Top with the other square of dough and press down well all around the filling to seal the 2 layers of dough together.

Place a 10-inch-diameter bowl or pan on the pastry without pressing and cut around the bowl with a sharp pastry wheel. Remove the scraps and paint the top of the pastry with the egg wash. Use the scraps to make some decorations for the top of the pastry, like the leaves in the illustration.

Bake the crostata at 400 degrees for about 30 minutes, until the dough is well risen and deeply colored. Cool in the pan on a rack. Slide the crostata from the pan onto a platter to serve.