Best Pear And Raspberry Crostata Recipes

Pear and Frangipane Crostata with Raspberry Vinegar Glaze image

Yield Makes 6 to 8 servings

Number Of Ingredients 9

5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log)
3 tablespoons butter, room temperature
2 tablespoons all purpose flour
1 large egg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices
5 tablespoons sugar, divided
1/2 cup black raspberry vinegar* or raspberry vinegar
Crushed pink peppercorns (optional)

Steps:

Finely grind almond paste in processor. Add softened butter, flour, and egg; blend until smooth.
Preheat oven to 400°F. Roll out puff pastry on floured surface to 13x11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make 11 1/2x9 1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 tablespoon sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.
Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes.
Place tart on platter. Drizzle syrup over. Sprinkle lightly with peppercorns and serve warm.

Pear and Raspberry Crostata image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 11

1 cup (2 sticks) cold unsalted butter, cut into pieces
2 cups flour
1/2 cup sugar
1 lemon, zested
1 large egg plus 1 large egg yolk, whisked together
2 tablespoons raspberry jam
6 ripe but firm pears, peeled, pitted and cut into wedges
1 cup raspberries, fresh or frozen
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon coarse, turbinado, or "raw" sugar

Steps:

In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, "rustic" edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.