Print

Pear and Cranberry Crostata

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://recipesbyliza.com/pear-and-cranberry-crostata/