Pear Croustade

originally adapted from Bon Appetit March 1998

• Ready In: 0 mins
• 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

1. Make crust by mixing flour, sugar and salt in processor.
2. Add butter using on/off turns until mixture resemble coarse meal.
3. Transfer to large bowl.
4. Mix egg yolk and ice water in small bowl.
5. Use fork to blend enough yolk mixture, 1/2T at a time into flour mixture to form moist clumps.
6. Gather dough into ball, flatten into disk, wrap in plastic and chill until firm, about 1 hour.
7. Then position rack in center of oven and preheat to 400 degrees.
8. Roll out dough on floured parchment paper to 10-inch round.
9. Transfer dough on the paper to large baking sheet. For filling: Toss pears, sugar, flour, lemon juice and allspice in large bowl.
10. Overlap pear slices atop dough, leaving 2-inch board.
11. Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
12. Brush dough with egg white. Drizzle cream or milk over filling.
13. For topping: Mix flour and sugar in small bowl.
14. Rub in butter with fingers until small clumps form.
15. Sprinkle topping over filling.
16. Then bake start until crust is golden and filling bubbles, about 40 minutes.
17. Transfer to rack and cool slightly, about 15 minutes.
18. Slide metal spatula under crust to free from parchment. Serve warm or at room temperature. --Bon Appetit