Best 3 Pear Croustade Recipes
Pear croustade is a delectable French dessert that combines the flavors of juicy pears, buttery crust, and sweet spices. This rustic tart is characterized by its flaky pastry, tender filling, and caramelized topping. With its elegant appearance and delightful taste, pear croustade is a perfect dish to serve at gatherings or as a special treat. In this article, we will guide you through the steps of creating the ultimate pear croustade, from selecting the right ingredients to mastering the art of folding the pastry. Whether you're a seasoned baker or a novice in the kitchen, we'll provide you with all the tips and techniques you need to create a stunning and delicious pear croustade that will impress your family and friends.
Let's cook with our recipes!
PEAR CROUSTADE
This is from Bon Appetit 1998. I like the fact that you can use any pan and it's free-form. I also think it's special because it has a topping. Yum!
Provided by ihvhope
Categories Tarts
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 452.9, Fat 23.1, SaturatedFat 14.1, Cholesterol 111, Sodium 94.3, Carbohydrate 57.6, Fiber 3.6, Sugar 25.7, Protein 5.8
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.
FRESH PEACH CROSTATA
Steps:
- Preheat oven to 375 degrees F.
- Prepare a baking sheet by lining it with parchment paper. Set the uncooked pie dough onto the baking sheet.
- In a bowl, gently mix peaches, sugar, and flour together. Pour fruit mixture into the center of the pastry round, leaving about 2 1/2 inches around the edge. Fold up the edge of the pastry dough over the filling to make a rim. Fan the edge as you go around folding the dough.
- Brush pastry with the beaten egg and place the pat of butter on top of the fruit mixture. Bake for 30 to 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack and serve warm or at room temperature with your favorite ice cream.
Tips:
- For a golden crust, use a combination of butter and vegetable oil when sautéing the pears.
- To prevent the pears from browning, toss them in a mixture of lemon juice and water before cooking.
- Use a variety of pear varieties for a more complex flavor.
- If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the pastry dough.
- To make the crust even more flaky, chill the dough for at least 30 minutes before rolling it out.
- Before baking, brush the crust with an egg wash to help it brown.
Conclusion:
Pear croustade is a delicious and versatile dessert that can be enjoyed year-round. With its sweet and tart filling and flaky crust, it's sure to be a hit at any gathering. Whether you're looking for a simple dessert to make for a weeknight meal or something special for a holiday party, pear croustade is a great option. With a little planning and effort, you can easily make this classic French dessert at home.
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