Pear, Chocolate, and Hazelnut Crostata

Name: Pear, Chocolate, and Hazelnut Crostata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 4 larges firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices; 0 teaspoons coarse sea salt (optional); 1 large egg; 3 Tbsps chopped husked toasted hazelnuts; 2 Tbsps coarsely chopped imported milk chocolate; 10 servings Easy Tart Crust; 6 Tbsps raw sugar, divided; 2 Tbsps coarsely chopped bittersweet (not unsweetened) or semisweet chocolate; 2 Tbsps whipping cream

Pear, Chocolate, and Hazelnut Crostata might be just the dessert you are searching for. This recipe serves 10. One serving contains 234 calories, 3g of protein, and 11g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have semisweet chocolate, imported milk chocolate, coarse sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Position rack in center of oven and preheat to 375°F.

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Oven

Place large sheet of parchment paper on work surface.

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Baking Paper

Place crust dough atop parchment; roll out dough to 14-inch round.

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Crust

Dough

Roll

Transfer parchment with dough to large unrimmed baking sheet.

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Dough

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Baking Sheet

Whisk egg and cream in small bowl.

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Cream

Egg

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Whisk

Bowl

Brush center 10 inches of dough with some of egg glaze, leaving 2-inch plain border. Arrange pear slices in concentric circles atop glaze on dough.

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Dough

Glaze

Pear

Egg

Sprinkle hazelnuts and both chocolates, then 4 tablespoons raw sugar over pears. Fold dough border over filling to form 11-inch round, pleating loosely and pinching to seal any cracks in dough.

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Hazelnuts

Raw Sugar

Dough

Pear

Brush crust with egg glaze; sprinkle with remaining 2 tablespoons raw sugar, then with 1/4 teaspoon sea salt, if desired.

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Raw Sugar

Sea Salt

Glaze

Egg

Bake crostata until crust is deep golden and pears are tender, about 40 minutes.

Ingredients you will need

Crust

Pear

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Oven

Transfer baking sheet to rack. Run long thin knife under crust to free from parchment. Cool to lukewarm on parchment on sheet. Using large tart pan bottom as aid, transfer crostata to platter.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Tart Form