Pear & blackberry crostata

Name: Pear & blackberry crostata
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 500 grams pack sweet shortcrust pastry; 4 Tbsps blackberry conserve; 140 grams blackberry, defrosted if frozen; 4 ripe pears, peeled, cored and sliced

If you have around 50 minutes to spend in the kitchen, Pear & blackberry crostata might be an awesome dairy free, lacto ovo vegetarian, and vegan recipe to try. One portion of this dish contains about 7g of protein, 5g of fat, and a total of 331 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up pack shortcrust pastry, blackberry conserve, blackberry, and a few other things to make it today.

Instructions

Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to preheat. On a lightly floured surface, roll out two-thirds of the pastry to a 5mm thick disc and use to line a 23cm pie tin, leaving any excess pastry to overhang.

Ingredients you will need

Roll

Equipment you will use

Baking Pan

Oven

Spread the conserve onto the pastry base, then top with the blackberries and pears.

Ingredients you will need

Blackberries

Base

Pear

Roll out the remaining pastry on a lightly floured surface to 5mm thick. Using a fluted ravioli wheel, cut the dough into 12 x 23cm strips. To lattice the pastry, place a pastry strip horizontally on top of the pie, then lay a strip vertically, repeating to create a woven pattern. For an easier topping, simply arrange half the strips at 2cm intervals across the top of the pie. Repeat crosswise with the remaining strips. Seal and trim any excess pastry.

Ingredients you will need

Ravioli

Dough

Roll

Place the crostata on the hot baking tray on the lowest shelf and bake for 40 mins. Set aside for 15 mins to cool then dust with icing sugar.

Ingredients you will need

Powdered Sugar

Equipment you will use

Baking Pan

Oven

Equipment

Baking Pan

Oven

Ingredients

Servings:

500grams

pack sweet shortcrust pastry 4Tbsps

blackberry conserve 140grams

blackberry, defrosted if frozen 4

ripe pears, peeled, cored and sliced

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Crostata. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.