Pear and Apple Crostata with Five-Spice Whipped Cream

Name: Pear and Apple Crostata with Five-Spice Whipped Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons Chinese five-spice powder; 170 grams firm but ripe Anjou pear (about , peeled, quartered, cored, thinly sliced crosswise; 3 Tbsps minced crystallized ginger; 1 large egg (beaten to blend); 3 Tbsps (packed) golden brown sugar; 340 grams Granny Smith apples (about , peeled, quartered, cored, thinly sliced crosswise; 1 Tbsp honey; 2 Tbsps (or more) ice water; 2 teaspoons fresh lemon juice; 0 teaspoons salt; 59 milliliters solid vegetable shortening, chilled, cut into 1/2-inch pieces; 1 Tbsp sugar; 1 Tbsp unbleached all purpose flour; 59 milliliters (1/2 stick) unsalted butter, chilled, cut into 1/2-inch pieces; 118 milliliters chilled whipping cream; 2 Tbsps whole wheat flour

Pear and Apple Crostata with Five-Spice Whipped Cream is a vegetarian dessert. This recipe serves 8. One portion of this dish contains approximately 2g of protein, 18g of fat, and a total of 252 calories. Head to the store and pick up salt, lemon juice, egg, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix both flours, sugar and salt in processor.

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Sugar

Salt

Add butter and shortening. Using on/off turns, process until butter and shortening form pea-size pieces.

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Shortening

Butter

Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)

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Water

Dough

Wrap

Position rack in center of oven and preheat oven to 400°F.

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Oven

Combine first 6 ingredients in large bowl. Toss to blend.

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Bowl

Let stand until juices form, about 15 minutes.

Roll out dough on lightly floured work surface to 1 1/2-inch round.

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Dough

Roll

Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.

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Dough

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Baking Sheet

Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.

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Crust

Fruit

Sugar

Egg

Bake crostata until crust is golden and juices bubble thickly, about 40 minutes.

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Crust

Equipment you will use

Oven

Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Tart Form