Pear And Cranberry Crostata Recipes

Steps:

• Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
• Meanwhile, whisk together the yolks and milk in small bowl.
• Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.)
• Make the Almond Cream: In the standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add almond flour and mix until just combined. Add eggs and mix until combined. Add flour, vanilla, and salt and mix. Store covered in refrigerator for up to a week.
• Make the Roasted Pears: Preheat the oven to 350 degrees F. Toss the pears with the ginger in a roasting pan and arrange them in a single layer. Sprinkle the sugar on top and dot with the butter. Bake, stirring occasionally, until golden brown, about 45 minutes. Let cool. (Store covered in the refrigerator for up to a week.)
• Assemble the Crostata: Using half of the pie dough (reserve half for another use), roll the dough out on a lightly floured work surface into a circle about 12 to 14 inches in diameter and 1/8 inch thick. Transfer the dough to a lightly buttered baking sheet.
• Using a spatula, spread a circle of almond cream about 8 inches in diameter in the center of the dough (use about 1/2 cup of the almond cream). Arrange the pears in concentric circles in 2 layers on top of almond cream circle. Sprinkle the cranberries on top of the pears. Fold the edges of the dough in, slightly covering the pears, to form a free-form tart. Brush with the beaten egg and bake until the pastry is golden brown, about 1 hour. Remove from oven, let cool, and serve.

Steps:

• In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, "rustic" edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.

Steps:

• In a saucepan, combine water, sugar and cinnamon. Add pears; bring to a boil over medium heat. Stir in cranberries. Reduce heat; cover and simmer for 10 minutes or until tender, stirring occasionally. Serve warm or chilled.

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form.
• In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture.
• Bake until juices are bubbling and topping is browned and crisp, 20 minutes. Let cool 10 minutes. Serve warm or at room temperature.