Nick Malgieri

Crostata di Pere con Pasta Sfogliata

Puff Pastry Pear Tart

Preparation info
  • Makes

    8

    servings
    • Difficulty

      Easy

Appears in
top 1000Great Italian Desserts
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.

Ingredients

Method

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