Pear, Apple, and Quince Crostata

Name: Pear, Apple, and Quince Crostata
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apple cider; 2 apples (preferably Fuji or Gala; 1 lb total); 1 stick (3-inch) cinnamon; 118 milliliters confectioners sugar; 1 large egg, lightly beaten; 2 larges eggs; 59 milliliters all-purpose flour; 1 Tbsp finely chopped peeled fresh ginger; 6 Tbsps ice water; 1 teaspoon kosher salt; 3 Tbsps fresh lemon juice; 118 milliliters packed light brown sugar; 2 firm-ripe pears (1 lb total); 227 grams quince; 3 Tbsps sugar; 118 milliliters stick unsalted butter, softened; 1 teaspoon vanilla

Pear, Apple, and Quince Crostata might be just the dessert you are searching for. Watching your figure? This vegetarian recipe has 310 calories, 3g of protein, and 13g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up brown sugar, vanilla, firm-ripe pears, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Peel, quarter, and core pears, apples, and quince, then cut into 1-inch chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl.

Ingredients you will need

Cinnamon Stick

Apple Cider

Lemon Juice

Apple

Clove

Ginger

Quince

Fruit

Pear

Sugar

Equipment you will use

Bowl

Transfer to a large shallow baking pan (17 by 12 inches) and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1 1/4 hours.

Ingredients you will need

Fruit

Equipment you will use

Baking Pan

Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes.

Ingredients you will need

Cinnamon Stick

Apple Cider

Clove

Equipment you will use

Baking Pan

Oven

Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Blender

Whisk

Bowl

Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.

Ingredients you will need

Water

Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)

Ingredients you will need

Water

Dough

Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim).

Ingredients you will need

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Put a large baking sheet in middle of oven and preheat oven to 375°F.

Equipment you will use

Baking Sheet

Oven

Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Bowl

Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined.

Ingredients you will need

Vanilla

All Purpose Flour

Egg

Salt

Spread evenly in pastry shell.

Ingredients you will need

Pastry Shells

Spread

Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover (center won't be covered). Pleat dough as necessary.

Ingredients you will need

Dough

Fruit

Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar.

Ingredients you will need

Sugar

Egg

Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1 1/2 hours.

Equipment you will use

Baking Sheet

Oven

Remove side of tart pan and slide crostata onto a plate.

Equipment you will use

Tart Form

• Pastry shell can be chilled up to 1 day.· Fruit can be roasted 1 day ahead and chilled, covered.· Crostata can be baked 6 hours ahead and kept (in tart pan) at room temperature. Reheat if desired.

Ingredients you will need

Pastry Shells

Fruit

Equipment you will use

Tart Form