Best Comice Pear Dried Fruit And Huckleberry Crostata Recipes

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PEAR AND FRANGIPANE CROSTATA



Pear and Frangipane Crostata image

Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1/2 cup/100 grams granulated sugar
Pinch of salt
1 whole egg, plus 2 yolks
1/2 cup/115 grams unsalted butter (1 stick), softened
2 1/4 cups/290 grams all-purpose flour
1 cup/110 grams finely ground blanched almonds
1/2 cup/100 grams granulated sugar, plus 2 tablespoons for sprinkling
3 tablespoons/45 grams melted unsalted butter
2 egg yolks, plus 1 whole egg
2 tablespoons dark rum
1/2 teaspoon almond extract
2 or 3 medium pears, peeled and sliced 1/4-inch thick

Steps:

  • Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
  • Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
  • Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.

PEAR CROSTATA WITH FIGS AND HONEY



Pear Crostata with Figs and Honey image

Provided by Jeanne Kelley

Categories     Food Processor     Dessert     Bake     Thanksgiving     High Fiber     Fig     Pear     Honey     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
1 2/3 cups unbleached all purpose flour
1/3 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
Filling:
1/4 cup (packed) golden brown sugar
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon (scant) ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon coarse kosher salt
2 1/4 pounds firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges
10 dried but moist Calimyrna figs (about 4 ounces), stemmed, quartered
Heavy whipping cream (for brushing)
Raw sugar
2 tablespoons honey
Special Equipment
Rimless baking sheet

Steps:

  • For crust:
  • Blend first 4 ingredients in processor. Add butter; using on/off turns, process until mixture resembles coarse meal. Remove lid; spoon 3 tablespoons ice water over mixture. Return lid to processor; using on/off turns, blend mixture until dough forms ball, adding more ice water by teaspoonfuls if dry. Flatten dough into disk; wrap in plastic and chill at least 20 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
  • For filling:
  • Position rack in center of oven; preheat to 400°F. Whisk first 6 ingredients in large bowl. Add pears and figs; toss gently. Roll dough out on lightly floured parchment to 14-inch square or round. Transfer parchment with rolled-out crust to rimless baking sheet. Mound pear mixture with juices in center of crust, leaving 2- to 3-inch plain dough border. Using parchment as aid, fold dough up over edges of pear mixture, pleating edges and pinching to seal any cracks in dough, forming square or round. Brush crust edges with cream; sprinkle generously with raw sugar.
  • Bake crostata until crust is golden, pears are tender, and juices are bubbling thickly, covering crust edges with foil if browning too quickly, 50 to 60 minutes. Remove crostata from oven; drizzle 2 tablespoons honey over hot filling. Run long thin knife or spatula around edges of warm crostata to loosen. Cool crostata on parchment on baking sheet until slightly warm, at least 1 hour. Transfer to platter. Serve slightly warm or at room temperature.

SUMMER FRUIT CROSTATA



Summer Fruit Crostata image

Provided by Bobby Flay

Categories     dessert

Time 2h

Yield One 9-inch crostata

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small cubes
1/4 cup plus 1 tablespoon very cold buttermilk
1/4 cup plus 1 tablespoon very cold heavy cream
3 cups diced fresh or frozen (not thawed) fruit such as mangoes, peaches, whole blackberries or blueberries
3 to 6 tablespoons sugar (depending on the sweetness and ripeness of the fruit)
1/2 teaspoon cornstarch, mixed with 1 teaspoon cold water
1/2 teaspoon finely grated lemon or lime zest
1 tablespoon fresh lemon or lime juice
Pinch of kosher salt

Steps:

  • Make the dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers, two knives or a pastry cutter until the mixture resembles coarse meal. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Add the buttermilk and heavy cream and pulse until the dough just comes together.)
  • Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes and up to 2 days.
  • Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil and cook until the mixture thickens, about 1 minute. Remove from the heat and stir in the citrus zest and juice and salt.
  • Assemble the crostata: Preheat the oven to 375˚. Line a baking sheet with parchment paper or aluminum foil. On a floured surface, roll the dough into a 12-inch round, 1/4 inch thick. Transfer the dough round to the prepared baking sheet. Fill the center with the fruit filling, leaving a 2-inch border. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle sugar evenly over the dough.
  • Bake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

COMICE PEAR CRISP



Comice Pear Crisp image

Provided by Alice Waters

Categories     Fruit     Nut     Dessert     Bake     Pear     Fall     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 12

Crisp Topping
1/2 cup walnuts or almonds
1 cup all-purpose flour
3 tablespoons brown sugar
2 tablespoons granulated sugar
1/8 teaspoon ground cinnamon
a pinch salt
6 tablespoons (3/4 stick) unsalted butter
Filling
6 ripe pears (about 2 pounds), peeled, cored, and cut in 1/2-inch dice
1/4 cup sugar
2 tablespoons flour

Steps:

  • Preheat the oven to 375°F. Toast the nuts until fragrant, about 7 or 8 minutes, and chop them medium-fine. Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a mixing bowl. Cut the butter into small pieces. Work it into the flour mixture with your fingers until crumbly. Add the chopped nuts and mix well - the topping should hold together when squeezed. (The topping can be prepared up to a week ahead and refrigerated.)
  • Put the diced pears in a large mixing bowl. Add the sugar and taste; adjust if necessary. Sprinkle the flour over the pears and mix gently. Turn the mixture into an earthenware dish just large enough to hold the fruit, slightly mounded at the center. Spoon the topping over the pears, pressing down lightly. Place the dish on a baking sheet to catch any overflow and bake on the center rack of the oven for 40 to 50 minutes, until the topping is dark golden brown and the juices have thickened slightly. Serve warm with ice cream or Armagnac-flavored whipped cream.
  • Variations: Other fruits may be substituted with the same general proportions, but some fruits require more or less sugar and flour, depending on their natural sweetness and juiciness. Rhubarb, for instance, requires more of both; apples require no flour at all.

PEAR AND HUCKLEBERRY CRISP



Pear and Huckleberry Crisp image

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 6

3 pears, Bartlett or Bosc, cut into 3/4-inch pieces
1 cup huckleberries
1 teaspoon sugar
2 cups flour
1 1/4 cup brown sugar
1/2 pound butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, toss fruit with sugar and transfer to a cobbler dish. In a separate bowl, mix flour with the brown sugar. Add butter and mix with a pastry knife until crumbly. Spoon on top of fruit and bake for 35 to 40 minutes.

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