PEAR AND RASPBERRY CROSTATA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 11
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.
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Gabby Wilson
[email protected]I can't wait to make this crostata again. It's the perfect summer dessert!
Ronnell Clymers
[email protected]This crostata is a perfect dessert for a special occasion. It's elegant and delicious.
Ali Abdul hakim
[email protected]I added a scoop of vanilla ice cream to my slice of crostata, and it was heavenly!
Leigha Marie
[email protected]I made this crostata gluten-free by using a gluten-free flour blend, and it turned out great. My gluten-free friends and family were able to enjoy it too!
Jessica Stephens
[email protected]This crostata was a great way to use up some leftover pears. It was easy to make and turned out delicious.
Meme Lord
[email protected]I'm not a huge fan of pears, but I loved this crostata. The raspberries and almond frangipane filling really balanced out the pear flavor.
Md Hujjatul
[email protected]This crostata was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dessert that everyone loved.
Sharmin
[email protected]I had some trouble getting the crust to come together, but once I did, the crostata turned out great. The filling was delicious, and the crust was flaky and buttery.
Esther Mutindi
[email protected]This crostata was a bit too sweet for my taste, but overall it was still a good dessert.
Sbusiso Ndlovu
[email protected]I've made this crostata several times now, and it's always a hit. The combination of pears and raspberries is so refreshing, and the almond frangipane filling is the perfect complement. Highly recommend!
DÅvÎD Okoli
[email protected]This crostata was easy to make and turned out beautifully. The flavors were well-balanced, and the crust was perfect. I would definitely recommend this recipe.
Greg Marquez
[email protected]I made this crostata for a potluck, and it was a huge hit! Everyone loved the combination of pears and raspberries, and the crust was so flaky and delicious. I will definitely be making this again.
Ilmari Lindblom
[email protected]Wow! This crostata was a showstopper! The presentation was stunning, and the flavors were even better. The pears and raspberries were perfectly balanced, and the almond frangipane filling was divine. My family and friends raved about it.
Carol Goodrich
[email protected]This pear and raspberry crostata was a delight! The combination of sweet pears and tangy raspberries was perfect, and the almond frangipane filling added a touch of richness and nuttiness. The crust was flaky and buttery, and everything came together