Pear Croustade
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1⁄8 teaspoon salt
- 6 tablespoons butter, cut into 1/2-inch pieces, chilled
- 1 1⁄2 tablespoons ice water
-
Filling:
- 2 large Anjou pears, quartered, peeled, cored, cut into inch size wedges
- 3 tablespoons sugar
- 1 tablespoon flour
- 1 tablespoon fresh lemon juice
- 1⁄4 teaspoon ground allspice
- 1 large egg white, beaten
- 1 tablespoon whipping cream or 1 tablespoon milk
-
Topping:
- 2 tablespoons flour
- 1 tablespoon sugar
- 1 tablespoon butter, cut into 1/4 inch pieces
directions
- Make crust by mixing flour, sugar and salt in processor.
- Add butter using on/off turns until mixture resemble coarse meal.
- Transfer to large bowl.
- Mix egg yolk and ice water in small bowl.
- Use fork to blend enough yolk mixture, 1/2T 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.
- Then position rack in center of oven and preheat to 400 degrees.
- Roll out dough on floured parchment paper to 10-inch round.
- Transfer dough on the 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 board.
- Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
- Brush dough with egg white. Drizzle cream or milk over filling.
- For topping: Mix flour and sugar in small bowl.
- Rub in butter with fingers until small clumps form.
- Sprinkle topping over filling.
- Then bake start until crust is golden and filling bubbles, about 40 minutes.
- Transfer to rack and cool slightly, about 15 minutes.
- Slide metal spatula under crust to free from parchment. Serve warm or at room temperature. --Bon Appetit
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