| Level: | Easy |
| Total: | 1 hr 50 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 2 tarts; 12 servings |
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 pound very cold unsalted butter, diced
- 3 pounds Bosc pears
- 1/2 teaspoon grated orange zest
- 2 tablespoons dried cranberries
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 pound cold unsalted butter (1 stick), diced
Instructions
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
- Preheat the oven to 450 degrees.
- Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
- For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
- Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
- Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 428 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 162 mg |
Reviews
Thanks to others here who commented to add the seasoned sugar and flour mix to the pears and cranberries together, before putting them onto the pastry. Made this for the first time thanks to an abundance of Bosc pears that were getting too ripe, and it won’t be the last. It is so delicious. The crust is flaky and buttery, the pears sweet and the cranberries tart perfectly balancing each other, and the spices together are perfect. Well worth every step!
The crust is very buttery and tender. I was afraid of moving onto the cooling wrack with spatulas as I was sure to break it but managed to pull the crostata on the parchment paper onto the wrack intact. After cooling there for 5 minutes I could pull the paper out from underneath without breaking it. Horray for clumsy me! I used firm red anjou pears and they worked well as I could not find any bosc. This dessert tastes wonderfully and makes the whole house smell very inviting.
Have made it 3 times now. The pears, cranberry and cinnamon combo make it a wonderful fall/winter dessert. This is the way we liked it best: 1. Only use Bosc pears as directed, they stay firm while cooking and are not as juicy so your crust will not get soggy, 2. increase the amount of cranberries, 3. combine the pears, cranberry and most of the crumble mixture together BEFORE filling the crostata, save just a bit of crumble for the top, and 4. brush cream on the outside of the pastry and sprinkle with sugar before baking. It looked so lovely and tasted so good the last time I made it, a guest asked me which bakery it was from – wow was I pleased! Not giving 5 stars only because it was so very much better with the adjustments.
I had a problem with the pastry too wet. When I baked it flatten out. any suggestions
Ina’s Crostata pastry dough is delicious! I’ve made it many times filling it with peaches, plums or apples. Going to make an apple crostata this week as apples are now in season. I add cinnamon and dried cranberries, absolutely delicious!
I made this with white whole wheat flour and it was still flakey and buttery. I used pears, extra cranberries, and walnuts…YUM! Can’t wait to try it with other fruits that are in season. Thanks Ina.
Great Thanksgiving dessert. I served it with vanilla ice cream! Followed this recipe to the “T”. It was easy and fabulous. We snacked on the pears while preparing for the crostata. I have made Ina’s crostata recipe a dozen different ways. As usual this one was fabulous too. I usually keep the extra disk and topping in the freezer for a quick dessert. Try it four sure
Loved it! The crust is buttery and delicious…I made with frozen peaches which I allowed to thaw and then added 2 tablespoons of sugar and the cranberries…Have made twice and both times turned out beautifully!
Definately a keeper…a favorite keeper!
Definately a keeper…a favorite keeper!
Loved it, but would make a couple of changes. I would use two times the amount of cranberries, and i would mix them with the pear and orange rind so that they are evenly spread througout. Then toss a few on top for color.
Absolutely Fantastic with a dollop of vanilla ice cream! Had it for a dinner party and everyone raved about it!. I think it would be great with most types of fruit filling BUT this is a keeper for me!