Rustic Pear and Hazelnut Crostata

Name: Rustic Pear and Hazelnut Crostata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps apple jelly, melted; 1 large egg, separated; 473 milliliters all-purpose flour; 128 grams cup hazelnuts; 59 milliliters ice water; 6 firm, ripe pears, such as Bartlett or Anjou--peeled, halved, cored and cut lengthwise into 1/4-inch wedges; 0 teaspoons salt; 59 milliliters sugar; 2 sticks cold unsalted butter, cut into tablespoons

Rustic Pear and Hazelnut Crostata might be just the dessert you are searching for. This vegetarian recipe serves 10. One serving contains 390 calories, 6g of protein, and 22g of fat. A mixture of apple jelly, egg, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Spread the hazelnuts in a pie plate.

Ingredients you will need

Hazelnuts

Spread

Bake for 12 to 14 minutes, or until lightly toasted.

Equipment you will use

Oven

Transfer to a kitchen towel and let cool completely, then rub the nuts together vigorously to remove the skins.

Ingredients you will need

Nuts

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

In a food processor, pulse half of the hazelnuts until finely chopped.

Ingredients you will need

Hazelnuts

Equipment you will use

Food Processor

Add 2 cups of the flour, 3 tablespoons of the sugar and the salt and process until the nuts are finely ground.

Ingredients you will need

All Purpose Flour

Sugar

Nuts

Salt

Add all but 2 tablespoons of the butter and pulse until the mixture resembles coarse meal.

Ingredients you will need

Butter

Whisk the egg yolk into the ice water, add to the processor and pulse until the pastry comes together. Turn the pastry out onto a lightly floured surface and pat it into a 1-inch-thick disk. Wrap in plastic and refrigerate for at least 1 hour.

Ingredients you will need

Water

Egg Yolk

Wrap

Equipment you will use

Whisk

In a food processor, combine the remaining half of the hazelnuts with the remaining 2 tablespoons of flour and 1/4 cup of sugar and process until finely ground.

Ingredients you will need

Hazelnuts

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Add the remaining 2 tablespoons of butter and the egg white and process until the filling is smooth and creamy.

Ingredients you will need

Egg Whites

Butter

On a work surface, slightly overlap two 18-inch-long sheets of wax paper. Lightly flour the pastry disk and set it in the center of the wax paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Wax Paper

Roll out the pastry to a 16-inch round. Gently flip the pastry onto a parchment-lined baking sheet and peel off the wax paper.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Wax Paper

Spread the hazelnut filling over the pastry to within 2 inches of the edge. Arrange the pears over the filling in concentric circles, overlapping them slightly. Fold the edge of the pastry up and over the pears, crimping decoratively. Refrigerate the crostata for 15 minutes.

Ingredients you will need

Hazelnuts

Spread

Pear

Preheat the oven to 37

Equipment you will use

Oven

Bake the crostata in the center of the oven for 1 1/2 hours, or until the pears are tender and the crust is golden. Preheat the broiler. Cover the crostata crust with strips of foil and broil until the pears are browned in spots, 2 to 3 minutes. Slide the crostata with the parchment paper onto a rack to cool.

Ingredients you will need

Crust

Pear

Equipment you will use

Baking Paper