Pear Croustade

ihvhope's Note:

This is from Bon Appetit 1998. I like the fact that you can use any pan and it's free-form. I also think it's special because it has a topping. Yum!

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 1 cup all-purpose flour
• 1 1/2 tablespoons sugar
• 1/8 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2 inch pieces
• 1 large egg yolk
• 1 1/2 tablespoons ice water
• 2 firm but ripe bosc pears, peeled, quartered, cored, cut into 1/2 inch wedges
• 3 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground allspice
• 1 large egg white, beaten to blend
• 1 tablespoon whipping cream
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon chilled unsalted butter, cut into 1/2 inch pieces

Directions:

1. For Crust:.
2. Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl.
3. Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps.
4. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
5. Position rack in center of oven and preheat to 400°F Roll out dough on floured parchment paper to 10-inch round.
6. Transfer dough on parchment paper to large baking sheet.
7. Filling:.
8. Toss pears, sugar, flour, lemon juice and allspice in large bowl.
9. Overlap pear slices atop dough, leaving 2-inch border. Fold border over fruit, pleating loosely and pinching to seal any cracks.
10. Brush dough with egg white and drizzle cream over filing.
11. Topping:.
12. Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps and sprinkle topping over filling.
13. Bake tart until crust is golden and filling bubbles about 40 minutes.