Pear Crostata or Italian Rustic Pear Cake
Submitted by Annabelle's Lair on January 14, 2015 at 3:47 pm

I've made this several times with blueberries as well and its super delicioso!
Source: Woodlandgardner "Ulrich"

For the dough:
1 3/4 cups flour (I use King Arthur unbleached flour)
1 tablespoon of sugar
1/8 teaspoon salt
170 g of cold butter
1 egg yolk beaten
3 tablespoon cold water

For the filling:
6 Bartlett or Anzou pears ripe
3 tablespoons butter
1/2 cup sugar

In a food processor combine and pulse: flour, sugar, salt, and cold butter (put on top of dry ingredients).

With food processor running slowly add to flour mixture: egg yolk beaten plus cold water.

Form dough into disk, wrap in cling wrap, and let rest in fridge until filling finished.

Preheat oven to 400F.

Remove crust from fridge about 20 minutes before rolling out.

For the filling cut the pears into quarters, then cut quarters into thirds; lay pears on parchment lined baking sheet.

Note about pears: make sure pears are ripe; if green let pears rest in kitchen 3 days until yellowish.

Break 3 Tbsp butter over pears.

Sprinkle pears with 1/2 cup of sugar.

Bake pears 20-25 minutes (some of edges will be brown or golden).

Putting the Crostata Together:
Roll out dough to about 14-15 inches in diameter and transfer to pizza pan.

Transfer baked pears to dough with slotted spoon, leaving juice behind.

Fold edges of dough over pears - will be very rustic.

Brush crust with 1 egg white before baking.

Bake 20-25 minutes.

I like to serve this crostata with German vanilla whipped cream.