Pear Crostata with Figs and Honey

Name: Pear Crostata with Figs and Honey
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges; 0 teaspoons coarse kosher salt; 79 milliliters cornmeal; 2 Tbsps cornstarch; 113 grams 10 dried but moist Calimyrna figs (about , stemmed, quartered; 59 milliliters (packed) golden brown sugar; 1 teaspoon (scant) ground cardamom; 0 teaspoons ground cloves; 8 servings Heavy whipping cream (for brushing); 2 Tbsps honey; 3 Tbsps (or more) ice water; 8 servings Raw sugar; 1 teaspoon salt; 59 milliliters sugar; 394 milliliters unbleached all purpose flour; 177 milliliters (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

Pear Crostata with Figs and Honey might be just the dessert you are searching for. This recipe serves 8. One serving contains 487 calories, 4g of protein, and 24g of fat. Head to the store and pick up heavy whipping cream, sugar, golden brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 20 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Blend first 4 ingredients inprocessor.

Add butter; using on/off turns,process until mixture resembles coarsemeal.

Ingredients you will need

Butter

Remove lid; spoon 3 tablespoons icewater over mixture. Return lid to processor;using on/off turns, blend mixture untildough forms ball, adding more ice water byteaspoonfuls if dry. Flatten dough into disk;wrap in plastic and chill at least 20 minutes.DO AHEAD: Can be made 2 days ahead. Keepchilled.

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Water

Dough

Wrap

Let dough soften slightly at roomtemperature before rolling out.

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Dough

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

Equipment you will use

Oven

Whisk first 6 ingredientsin large bowl.

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Whisk

Bowl

Add pears and figs; tossgently.

Ingredients you will need

Pear

Figs

Roll dough out on lightly flouredparchment to 14-inch square or round.

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Dough

Roll

Transfer parchment with rolled-out crust torimless baking sheet. Mound pear mixturewith juices in center of crust, leaving 2- to3-inch plain dough border. Using parchmentas aid, fold dough up over edges of pearmixture, pleating edges and pinching toseal any cracks in dough, forming squareor round.

Ingredients you will need

Crust

Dough

Pear

Equipment you will use

Baking Sheet

Brush crust edges with cream;sprinkle generously with raw sugar.

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Raw Sugar

Cream

Crust

Bake crostata until crust is golden,pears are tender, and juices are bubblingthickly, covering crust edges with foil ifbrowning too quickly, 50 to 60 minutes.

Ingredients you will need

Crust

Pear

Equipment you will use

Oven

Aluminum Foil

Remove crostata from oven; drizzle 2tablespoons honey over hot filling. Runlong thin knife or spatula around edges ofwarm crostata to loosen. Cool crostata onparchment on baking sheet until slightlywarm, at least 1 hour.

Ingredients you will need

Honey