Crostata Di Pere Recipe

Make the dough

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar and 1/2 teaspoon fine sea salt. Add 3/4 cup cold cubed unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse peas with some pea-sized bits remaining.

Whisk 1 egg yolk with 3 tablespoons ice water. Drizzle over the flour-butter mixture a tablespoon at a time and gently fold until the dough just comes together. You may not need all the water; dough should hold when pressed but not be sticky.

Turn the dough onto a lightly floured surface and press into a disk. Wrap tightly in plastic and chill in the refrigerator at least 45 minutes (or up to 2 days). Chilling relaxes gluten and firms butter for a flaky crust.

When ready, preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough into a roughly 12-inch round about 1/8–1/4-inch thick. Transfer to a parchment-lined baking sheet. Refrigerate while preparing filling.

Peel, core and thinly slice 4 asian pears. Toss slices immediately with 1 tablespoon fresh lemon juice to prevent browning.

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1/2 cup light brown sugar and 2 tablespoons honey; stir until sugar dissolves and mixture just begins to bubble.

Add the pear slices to the pan and cook 3–4 minutes, stirring gently, until pears start to soften but retain shape. Sprinkle 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/4 teaspoon fine sea salt over the pears and toss to combine; cook 1 additional minute to thicken the syrup. Remove from heat and let cool slightly.

Arrange the warm pear slices in an overlapping spiral or fan pattern in the center of the chilled rolled dough, leaving a 1.5–2 inch border all around.

Fold the pastry border up over the pears, pleating as needed to create a rustic edge and leaving the center exposed.

Brush the pastry rim with beaten egg and sprinkle with 1 tablespoon sanding sugar if using.

Bake in the preheated 400°F (200°C) oven for 25–30 minutes, until pastry is golden and filling is bubbling. If edges brown too quickly, cover loosely with foil after 15–20 minutes.

Remove tart from oven and allow to cool on the baking sheet while you make the glaze.

In a small saucepan combine 1/2 cup fresh orange juice and 2 tablespoons granulated sugar. Bring to a gentle simmer over medium heat and stir until sugar dissolves, about 2–3 minutes.

Remove from heat, whisk in 1 tablespoon unsalted butter and 1 teaspoon orange zest until glossy. Let cool slightly.

Brush the warm glaze over the exposed pear slices of the baked tart to add shine and bright citrus flavor. Allow glaze to set for 10–15 minutes before serving.

Place 2 peeled, cored and chopped asian pears, 1 cup water and 1/4 cup granulated sugar in a saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Simmer pears 8–10 minutes until very tender and juices are slightly reduced. Remove from heat and stir in 1/4 cup fresh orange juice, 1 tablespoon fresh lemon juice, 1/2 teaspoon vanilla extract and 1/8 teaspoon kosher salt.

Cool mixture to room temperature, then purée in a blender or food processor until completely smooth. Taste and adjust sweetness or acidity if needed.

Chill purée thoroughly (at least 1 hour). Once cold, churn in an ice cream maker according to manufacturer's instructions until sorbet is soft-frozen (about 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm.

If you don't have an ice cream maker: freeze purée in a shallow container, breaking up crystals vigorously with a fork every 30 minutes until smooth and scoopable (3–4 cycles).

When tart is cooled and glaze is set, dust edges lightly with powdered sugar if desired. Slice tart into wedges.

Serve each slice with a scoop of the poached pear sorbet alongside or on top. Optionally drizzle any reserved pear pan juices over the tart or sorbet for extra flavor.

Store leftover sorbet in the freezer and the tart (unfrosted) loosely covered at room temperature up to 1 day; refrigerated storage will soften pastry.