Pear and Cranberry Crostata

Name: Pear and Cranberry Crostata
Prep time: 7 h 35 min
Cook time: 7 h 35 min
Total time: 7 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 532 milliliters almond flour; 6 Bosc pears, peeled, halved, and cored; 118 milliliters fresh cranberries; 1 egg, beaten; 3 egg yolks; 4 eggs; 59 milliliters flour; 710 milliliters all-purpose flour; 1 inch fresh, peeled ginger, cut into 4 pieces; 5 Tbsps milk; 1 pinch Pinch salt; 1 teaspoon salt; 237 milliliters sugar; 2 Tbsps sugar; 59 milliliters unsalted butter; 3 sticks chilled unsalted butter, cut into cubes; 14 Tbsps unsalted butter; 1 teaspoons vanilla extract

Pear and Cranberry Crostatan is a vegetarian dessert. This recipe makes 8 servings with 1243 calories, 18g of protein, and 81g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up almond flour, vanillan extract, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 7 hours and 35 minutes.

Instructions

Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine.

Ingredients you will need

Pie Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Blender

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.

Ingredients you will need

Butter

Pecans

Meanwhile, whisk together the yolks and milk in small bowl.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Add the yolk mixture to the flour mixture and mix until a dough forms.

Ingredients you will need

Dough

All Purpose Flour

Egg Yolk

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.)

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Make the Almond Cream: In the standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

Ingredients you will need

Almonds

Butter

Cream

Sugar

Equipment you will use

Blender

Add almond flour and mix until just combined.

Ingredients you will need

Almond Flour

Add eggs and mix until combined.

Ingredients you will need

Egg

Add flour, vanilla, and salt and mix. Store covered in refrigerator for up to a week.

Ingredients you will need

Vanilla

All Purpose Flour

Salt

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.

Ingredients you will need

Ginger

Pear

Equipment you will use

Roasting Pan

Oven

Sprinkle the sugar on top and dot with the butter.

Ingredients you will need

Butter

Sugar

Bake, stirring occasionally, until golden brown, about 45 minutes.

Equipment you will use

Oven

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.

Ingredients you will need

Pie Dough

Dough

Roll

Transfer the dough to a lightly buttered baking sheet.

Ingredients you will need

Dough

Equipment you will use

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.

Ingredients you will need

Almonds

Spread