Recipe For Crostata Di Pera

This month we could choose any challenge to do and I chose Life of Pie from this year June. The blog checking line from this challenge is: Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie! 

"Crostata Di Pera"
Crostata Di Pera

I chose to make something Italian as we leave for Italy in 3 days time. I know that a crostata is best suited to stone fruit and Jamie Oliver uses figs for his recipe. But my local shop had a choice of apples, pears and gooseberries and as I had already made a gooseberry cheesecake I decided to use the pears. The filling is moist and delectable. It is the first time I have made a frangipane tart and I knew I would love it, as I love marzipan and they are so similar. I was not very impressed with my rolling out of my pastry and so it is a bit thicker than I would have liked it to be. But regardless, it tastes good and as I did not work it too much, it is nice and short. That is the key when working with shortcrust pastry. You have to work it as little as possible. My step son came to visit and so I sent him home with half the tart so that Dave and I would have less temptation during the week!

"Pear Frangipane Tart"
Pear Frangipane Tart

Crostata Di Pera | Pear Frangipane Tart
 
Adapted from Jamie’s Italy page 279
Ingredients
for the pastry
  • 125g butter, plus extra for greasing
  • 100g icing sugar - I used fructose
  • Pinch of salt
  • 255g flour
  • Zest of 1 lime
  • 2 egg yolks
  • 30mls milk
for the crostata
  • 285g blanched almonds, divided
  • 55g flour
  • 255g butter
  • 255g caster sugar - I used fructose
  • 2 eggs, lightly beaten
  • 5mls vanilla extract
  • 10mls calvados
  • 1 pear
  • Simple syrup for brushing
  • 1 sprig rosemary, leaves picked and finely chopped
Method
for the pastry
  1. Grease a tart tin with butter
  2. Cream together the butter, sugar and salt in a food processor
  3. Add the flour, zest and yolks and pulse until the mixture resembles coarse bread crumbs
  4. Add the milk and process until the dough forms
  5. Turn out and wrap ion cling film
  6. Leave in the fridge for 1 hour
  7. Roll the pastry out quite thin and line your tart tin
  8. Put the tin into the freezer for 1 hour
  9. Preheat the oven to 180°Celsius
  10. Blind bake your tart case for 10 minutes
  11. Remove the baking beans and bake for a further 2 minutes
  12. Leave to cool while you make the frangipane mixture
for the crostata
  1. Blitz 255g almonds in a food processor until fine
  2. Place in a large mixing bowl with the flour
  3. Cream together the butter and sugar
  4. Add to the almond and flour mix together with the eggs, vanilla and calvados
  5. Fold the ingredients together until incorporated and the mixture is smooth
  6. Place in the fridge for 30 minutes
  7. Preheat the oven to 170°Celsius
  8. Place the frangipane mixture into the pastry case
  9. Core and slice the pear and arrange the slices on top
  10. Brush the top of the pears with the simple syrup
  11. Roughly chop the rest of the almonds and sprinkle on top together with the rosemary
  12. Bake for 40 minutes and leave to cool for 30 minutes before slicing

Click on the links for conversions and notes.

Blog Checking Lines:

In a “celebration” of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

"Crostata Di Pera | Pear Frangipane Tart"
Crostata Di Pera | Pear Frangipane Tart

What I blogged:

Tandy

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30 thoughts on “Recipe For Crostata Di Pera

  1. This looks delicious! What an interesting combination of ingredients 😀 Will have to try this recipe sometime.

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    1. Let me know how it works out for you 🙂

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  2. I could eat this tart all by myself. YUM and gorgeous!

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    1. It is that type of tart Anne 😉

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  3. Oh my goodness, Tandy, you had me the moment I read Pear Frangipane. How exquisite! I am most definitely going to try this soon.
    Lizzy (Good Things) sharing the blog ♥ On baby wrensMy Profile

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    1. I am going to make this again as it went down so well 🙂

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  4. That is just my kind of dessert – beautiful! Safe and happy travels 🙂

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    1. Thank you Tanya 🙂

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  5. Tandy, that’s stunning! If it tastes half as good as it looks, it must have been amazing!

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    1. Thank you Celia, and it was amazing 🙂

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  6. this does look oh so mouthwatering

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    1. thank you Usha 🙂

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  7. I had a pear/bleu cheese tart the other day…this would be a nice treat to pair!

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    1. that sounds delicious!

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  8. That frangipane looks so amazing and sounds so perfect for the pear filling!

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    1. thank you Joanne 🙂

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  9. Sounds a fancy sweet bites!
    btw, rosemarry topping in dessert is not familiar to me, tempting to try……..

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    1. I am sure you will like the combination 🙂

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  10. Looks like it could almost be done with polenta?

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    1. That would be worth a try!

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  11. “There’s nothing like pie! ” So true, so true! And the same goes for your torte
    Hope you have a wonderful time in Italy

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    1. Thank you Claire 🙂

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  12. Looks so good Tandy!! wow, only 3 days left!! You must be counting down the hours 🙂

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    1. Not yet – too much to do still before we go 🙂

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  13. This looks and so delicious. The texture is wonderful and the addition of Calvados is brilliant. 🙂

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    1. Thank you Krista 🙂

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  14. can i have 2 slices please

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    1. with pleasure!

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  15. This looks lovely Tandy. I would never have thought to put pear and rosemary together.
    Have a happy Monday.
    🙂 Mandy xo

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    1. I have been waiting to try this combination for some time now 🙂

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