Pear Crostata

Nadia Galinova
Translated by
Nadia Galinova
Pear Crostata
Image: Ivana Krasteva-Pieroni
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27/09/2021
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Preparation
30 min.
Cooking
40 min.
Тotal
70 min.
Servings
10
"Great Italian crostata pie, which is perfect for a better mood and precious moments with our loved ones!"

Ingredients

  • flour - 10.5 oz (300 g)
  • butter - 4.2 oz (120 g)
  • sugar - 3.5 oz (100 g)
  • eggs - 1 pc.
  • yolks - 1 pc.
  • baking powder - 1 tsp.
  • salt - a pinch
  • grated lemon peel
  • for the filling
  • pears - 2.2 lb (1 kg)
  • brown sugar - 2 tbsp.
  • rum - 2 tbsp.
measures

How to cook

In a bowl, sift the flour with a pinch of salt and 1 tsp. of baking powder.

Add one egg, an egg yolk, sugar, chopped cold butter, a pinch of grated lemon peel.

Knead the butter dough. Cover it in a piece of nylon and refrigerate it for 1 hour.

While the dough cools, peel and cut the pears into small pieces.

Put them in a pan, sprinkle them with 3 tbsp. of brown sugar, pour the rum over them and put them on the stove.

Cook them for about 5-6 minutes, until the pears soften. Remove the pan from the heat and let them cool.

Tear off a piece the size of a fist from the cooled pie dough. Roll out the rest onto a piece of baking paper.

Transfer the dough with the paper into a 8″ (20 cm) tray and form a high boarder around the edges.

Pour the chilled pears. Roll out the separated piece of dough onto a floured surface and cut it into 0.4″ (1 cm) thick strips.

Arrange them on a wire rack on top of the filling. Bake the appetizing crostata at 360°F (180°C) in a preheated oven until it aquires a nice golden brown color.

Leave it to cool on a wire rack and sprinkle the pear crostata with powdered sugar.

Enjoy!

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