Pear Croustade

"originally adapted from Bon Appetit March 1998"
 
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Ingredients:
15
Serves:
4
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ingredients

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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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