Best Pear Croustade Recipes

PEAR CROUSTADE

Steps:

• For crust
• Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl. Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Chill until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly before rolling out.)
• Position rack in center of oven and preheat to °F. Roll out dough on floured parchment paper to 10-inch round. Transfer dough on parchment paper to large baking sheet.
• For filling
• Toss pears, sugar, flour, lemon juice and allspice in large bowl. Overlap pear slices atop dough, leaving 2-inch border. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough with egg white. Drizzle cream over filling.
• For topping
• Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps. Sprinkle topping over filling.
• Bake tart until crust is golden and filling bubbles, about 40 minutes. Transfer baking sheet to rack; cool slightly, about 15 minutes. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature.

PEAR CROUSTADE WITH LEMON PASTRY AND ALMONDS

Steps:

• For pastry:
• Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Drizzle 1/4 cup cream over; toss with fork until moist clumps form, adding more cream by teaspoonfuls as needed if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
• For filling:
• Preheat oven to 400°F. Mix all pears, sugar, flour, lemon juice, lemon peel, and nutmeg in large bowl to coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.
• Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve croustade warm or at room temperature with vanilla ice cream, if desired.

PEAR CROUSTADE

Steps:

• For Crust:.
• Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl.
• Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps.
• Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
• Position rack in center of oven and preheat to 400°F Roll out dough on floured parchment paper to 10-inch round.
• Transfer dough on parchment paper to large baking sheet.
• Filling:.
• Toss pears, sugar, flour, lemon juice and allspice in large bowl.
• Overlap pear slices atop dough, leaving 2-inch border. Fold border over fruit, pleating loosely and pinching to seal any cracks.
• Brush dough with egg white and drizzle cream over filing.
• Topping:.
• Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps and sprinkle topping over filling.
• Bake tart until crust is golden and filling bubbles about 40 minutes.

PEAR CROUSTADE WITH HAZELNUT-BROWN SUGAR TOPPING

Steps:

• Blend all ingredients in processor until clumps form, about 1 minute. Transfer to medium bowl. Cover and chill. (Do not clean processor bowl.)
• Combine both flours, hazelnuts, sugar and salt in same processor bowl. Blend until hazelnuts are finely chopped. Add butter and blend until coarse meal forms. Mix in 2 tablespoons ice water and process just until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and chill 30 minutes. (Topping and dough can be made 1 day ahead. Keep chilled.)
• Position rack in bottom third of oven and preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 13-inch round, lifting paper, smoothing wrinkles and turning over as needed. Transfer dough on parchment paper to large unrimmed baking sheet. Remove top sheet of parchment.
• Combine pears, sugar and flour in large bowl; toss to coat.
• Mound pear mixture atop dough, leaving 2-inch border. Using parchment paper as aid, fold dough border over pears, pleating loosely and pinching to seal any cracks in dough. Sprinkle topping thickly over pears.
• Bake croustade until crust is golden, about 40 minutes. Cover very loosely with foil to prevent crust from over-browning and continue to bake until juices bubble thickly, about 12 minutes longer. Transfer baking sheet to rack; cool slightly. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer croustade to platter. Serve warm with ice cream.