The Peargasmic Crostata is very easy but a tiny bit time consuming in the prep stages. It is worth it!
Enjoy! And happy book launch, Heather!
Peargasmic Crostata
1 piecrust (bought or homemade)
4 large Anjou or Bosc pears, unpeeled/sliced thin
¼ cup cream sherry or Marsala
¼ cup flour + flour to sprinkle
¼ cup quick oats oatmeal
¼ cup brown sugar
2 tablespoons orange zest
1 teaspoon cinnamon, divided
¼ teaspoon nutmeg
½ cup butter
1/3 cup pecans, finely chopped
Preheat oven to 450°. Cover a cookie sheet with parchment
paper for drips. Place pie crust on parchment paper. Sprinkle with flour.
Mix sliced pears with liquor and ½ teaspoon cinnamon. Toss
to coat. Set aside for 15 minutes, turning at least once to keep all sides
touching the liquid.
Mix well: flour, oatmeal, sugar, zest, remaining cinnamon,
and nutmeg.
Using hands or pastry blender incorporate the butter into
flour mixture until crumbly, forming pea-sized chunks.
Drain pears and put onto piecrust center. Spread fruit
evenly up to about a 1 ½” to 2” from the edge. Cover fruit with flour mixture
evenly. Sprinkle on nuts.
Fold edge up to make a lip all around the fruit to keep
juices in. Crimp the edge so it stays up.
Bake for about 20-25 minutes, until crust is golden.
Serve warm or cold plain or with vanilla ice cream or
whipped cream.
Note: you can
substitute other fruits like apples or plums or a mix of fruits
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