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
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.
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.
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