Pear and Cranberry Crostata

A pear and cranberry crostata is a rustic Italian-inspired tart that combines the sweetness of ripe pears with the tartness of cranberries, all wrapped in a buttery pastry crust. It’s simple, elegant, and perfect for the holidays or any time I want a dessert that feels both cozy and impressive.

Why You’ll Love This Recipe

I love this crostata because it’s not fussy—there’s no need for a fancy pie pan, just a baking sheet. The flavors balance beautifully: the pears bring sweetness, the cranberries add tang, and the crust ties everything together with a golden, flaky finish. I find it’s a great way to showcase seasonal fruit, and it always feels like a showstopper even though it’s easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Salt

• Unsalted butter

• Ice water

• Fresh pears (ripe but firm)

• Fresh or frozen cranberries

• Brown sugar

• Lemon juice

• Ground cinnamon

• Ground nutmeg

• Cornstarch

• Egg (for egg wash)

Directions

1. I start by making the dough: mixing flour, sugar, and salt, then cutting in cold butter until the mixture looks like coarse crumbs. I add ice water gradually until the dough comes together, then chill it for about 30 minutes.

2. While the dough chills, I prepare the filling by slicing pears and tossing them with cranberries, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch.

3. I roll out the dough into a rustic circle on parchment paper, transfer it to a baking sheet, and pile the fruit mixture into the center.

4. I fold the edges of the dough over the fruit, leaving the center exposed.

5. I brush the crust with egg wash and sprinkle with a little sugar for extra crunch.

6. I bake the crostata until the crust is golden brown and the fruit is bubbling, usually around 40–45 minutes.

7. I let it cool slightly before slicing and serving warm or at room temperature.

Servings and timing

This pear and cranberry crostata serves about 6–8 people. It usually takes me around 25 minutes of prep time and 45 minutes of baking, so I plan for just over an hour from start to finish.

Variations

Sometimes I add a handful of chopped walnuts or pecans to the filling for extra crunch. I’ve also swapped pears for apples, or used dried cranberries when fresh ones aren’t available. A drizzle of caramel or a scoop of vanilla ice cream on top makes it even more decadent.

Storage/reheating

I store leftover crostata covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I place slices in a 325°F oven for about 10 minutes to crisp up the crust without drying out the fruit.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and keep it in the fridge until I’m ready to assemble the crostata.

Can I freeze the crostata?

I like to freeze the unbaked crostata on a baking sheet, then wrap it tightly once solid. It bakes beautifully from frozen, though I add a few extra minutes to the baking time.

What kind of pears work best?

I prefer using firm varieties like Bosc or Anjou because they hold their shape well while baking.

Can I make this without cranberries?

If I don’t have cranberries, I replace them with raspberries or even extra pears for a milder flavor.

How do I prevent the crust from getting soggy?

I always toss the fruit with cornstarch, which helps thicken the juices, and I bake the crostata on parchment so the bottom cooks evenly.

Conclusion

This pear and cranberry crostata is one of my favorite desserts to make when I want something rustic yet elegant. I love how simple it is to put together and how the flavors of sweet pears and tart cranberries come alive in the buttery crust. It’s a dish that always brings comfort and a touch of sophistication to the table.

Pear and Cranberry Crostata

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A rustic Italian-inspired tart featuring sweet ripe pears and tart cranberries enveloped in a golden, buttery crust. Simple to make and perfect for showcasing seasonal fruit, this crostata is cozy yet elegant.

• Author: Lizaa
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings
• Category: Dessert
• Method: Baking
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 3–4 tablespoons ice water
• 2 ripe but firm pears, sliced
• 1 cup fresh or frozen cranberries
• 1/3 cup brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch
• 1 egg, beaten (for egg wash)
• 1 tablespoon granulated sugar (for sprinkling)

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Instructions

1. In a large bowl, mix flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
2. Gradually add ice water, stirring just until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. In a separate bowl, combine sliced pears, cranberries, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Toss gently to coat.
5. Roll out the chilled dough into a rough 12-inch circle on a lightly floured surface. Transfer to the prepared baking sheet.
6. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border around the edges.
7. Fold the edges of the dough over the fruit, pleating as needed, leaving the center exposed.
8. Brush the crust with the beaten egg and sprinkle with granulated sugar.
9. Bake for 40–45 minutes, or until the crust is golden brown and the filling is bubbly.
10. Cool slightly before slicing and serving warm or at room temperature.

Notes

• Add chopped walnuts or pecans to the filling for crunch.
• Use apples or dried cranberries as substitutes.
• Top with caramel drizzle or vanilla ice cream for extra indulgence.
• Store covered at room temperature for 2 days or refrigerate for up to 4 days.
• Reheat in a 325°F oven for about 10 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 290
• Sugar: 18g
• Sodium: 100mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 40mg