The lovely thing about this Rustic Pear Crostata is that it works on so many levels for so many occasions. Whether it’s dessert or a dessert-like breakfast you’re going for…this crostata will serve you well!

The day called for a Rustic Pear Crostata.

It all began with my morning run…

I slept a little later than usual…roused at 7:30 instead of 6:00 for my early morning ritual. Because they let me sleep in, my two partners in crime were already on with their day, so I washed up, laced up, and headed down myself. It was a short but soothing ride to the canal. Vince Guaraldi kept me company as I drove the winding tree lined road that I swear would make the perfect setting for a car commercial. The trees, still mostly green with the tiniest hints of red; the sky, gray, with blue fighting to be seen but losing its battle; and with the slightest mist of rain and calming ripple-y water in my peripheral, I was ready.

I popped in my earbuds and set out for a jog that I hoped would be longer than my last. With an even pace and awareness of my breathing, I accomplished my goal. It was a very good morning.

While running, no – actually, it was before that – while driving and listening to Linus & Lucy, I was thinking that it was the kind of day that called for rustic cooking. Imperfectly perfect. And the run confirmed it.

I got home and pulled out my 20 year old recipe for pie dough and decided in that moment that I wanted to play with the recipe a little. I guess after my run I was feeling fearless. It’s taken me this long to even attempt to modify the recipe as it’s one I scored from the church ladies of our community. I mean, how could it ever be better, right? Well, with a few minor adjustments, I was pleased with the result.

Is it better?

I’ll say this…it’s just as good…maybe even a little more buttery-tasting with a gorgeous flakiness that can’t be denied. But better? Ummm, I would feel guilty saying so…so I won’t say it.

You can perceive that any way you’d like.

So, yes, this buttery dough made a perfect vessel for my Italian free-form tart. A tart filled with paper thin sliced Bartlett pears, brown sugar, cinnamon, nutmeg and a splash of lemon juice.

If your mouth is watering and your lips are smacking – there’s good reason…

The thing I like about using pears vs. apples is they don’t produce as much liquid while baking. They hold together beautifully, they actually melt into each other while the crostata crust bakes up to a perfect crispy and buttery bite.

Whether it’s dessert or a dessert-like breakfast you’re going for…this Rustic Pear Crostata will serve you well.

Buon Appetito!

Rustic Pear Crostata

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Author: Ciao Chow Bambina
Category: Dessert

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Description

Ingredients

Scale

2 cups all-purpose flour
3/4 cups salted butter, chilled and cut into small cubes
1/2 cup plus 2 Tbsp. ice cold water
4 large Bartlett pears, sliced paper thin
Heaping 1/3 cup sugar
1/8 cup brown sugar
1 tsp. cinnamon
1/8 tsp. freshly ground nutmeg
1 tsp. fresh lemon juice
1 Tbsp. flour
2 – 3 Tbsp. milk
Sugar for sprinkling

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Instructions

In a large mixing bowl, place the flour, butter and water.
Mix with your hands until everything is combined and the dough becomes one solid mass.
Turn the dough onto a well-floured board and form into a disk.
Wrap the disk with plastic and refrigerate for at least 1 hour.
Preheat oven to 400 F.
In a large bowl combine pears, sugar, brown sugar, cinnamon, nutmeg, lemon juice and flour.
Remove dough from the refrigerator.
Place a piece of parchment on a baking sheet then roll out the dough on the parchment to form a 12 inch circle.
Leaving about 1 1/2 inches around the perimeter of the dough, pile the pear mixture in the center.
Gently fold the border up and around the pears, pleating to make a circle.
Brush milk around the edges of the dough and sprinkle the entire crostata with sugar.
Bake for 40 minutes until the crust is golden and the pears are tender.
Allow to cool.
Serve warm or at room temperature.