Pear Crostata Recipe

A rustic pear crostata with golden, flaky crust, topped with sliced pears and toasted walnuts, resting on a dark cloth.

5 from 2 votes

A homemade Pear Crostata is an easy way to bake something delicious. The golden crust, soft spiced pears, and a sprinkle of turbinado sugar create the perfect finishing touch.

Prep Time15

Cook Time30

Chill and Cool Time50

Total Time1 35

Course: Dessert, Pastries, Pies & Tarts

Cuisine: Italian

Diet: Vegetarian

Servings:

Calories: 356kcal

Author: Andrea

Ingredients

5-6 Bosc pears (or Bartlett pears if you prefer) skin removed and sliced thinly
4 Tbsp butter
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/2 tsp fresh lemon juice
1/2 tsp lemon zest
1/4 cup chopped walnuts

Pie Dough

1 1/2 cup all-purpose flour
4 tablespoon butter cold and cut in 1/2" cubes
3/4 tsp salt
2 tsp white wine vinegar
4-6 Tbsp ice water
1 egg lightly beaten
2 Tbsp turbinado sugar

Instructions

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Place the rack in the center of the oven to help prevent the top of the crostata from burning.
To make the dough, in a medium-sized bowl, combine flour and salt; whisk together. Add the cold cubed butter; using a pastry blender, cut for 1 minute (butter pieces should not become too small). Gradually add the vinegar, then add one tablespoon of ice water at a time, using hands to combine the mixture as water is added (not all of the water may be needed; dough should barely hold together). Place the dough onto a sheet of plastic wrap and cover tightly. Place in the refrigerator to chill for 30 minutes (while preparing the other ingredients).
Meanwhile, in a large skillet over medium-low heat, add butter. When the butter has melted, add pears; cook for 5-8 minutes or until they become slightly soft. Remove from the skillet and place into a large bowl. Toss with sugar, flour, cinnamon, lemon juice, lemon zest, and walnuts; set aside.
Roll out the pie dough into a 9-inch circle (edges do not need to be smooth). Transfer to a rimmed baking sheet lined with parchment paper or a Silpat mat. Place the pear mixture into the center, leaving about 2 inches of edge around the mixture. To fold, bring up the edges and pinch 5-6 times to help get rid of excess dough. Pat firmly around the mixture.
Brush the pie dough edges with the egg, then sprinkle generously with turbinado sugar. Place in the oven and bake for 30-45 minutes or until the crust is crisp and the pears are tender. Remove and allow to cool for 20 minutes before cutting and serving.

Notes

STORE Italian Crostata in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. If refrigerating, place it in a covered container or wrap it tightly in plastic wrap to prevent it from drying out. To FREEZE, let the crostata cool completely, then wrap it in plastic wrap followed by aluminum foil. Freeze for up to 3 months.

When ready to enjoy, thaw it in the refrigerator overnight. To REHEAT, warm it in a 350 degrees Fahrenheit (175 degrees Celsius) oven for 10-15 minutes until the crust is crisp again. Avoid microwaving, as it can make the crust soggy.

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