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Pear croustade with lemon pastry and almonds (Crostata de peras con almendras)

I made this pears tart some days ago, and love the crust !
This pear tart is really easy because is a free form tart and the edges are simply folded up around it.

Source : Epicurious.com
Hope you like this recipe !


1 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut
in slices
1/4 cup ice water


4 or 5 firm but ripe pears ppeled, cored, thinly sliced
5 tablespoons sugar
1 tablespoons all purpose flour
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1/4 teaspoon ground cinnamon
2 tablespoon sliced almonds
1 yolk egg with milk (for brushing)

Vanilla Ice cream  (optional)


Whisk flour, sugar, lemon peel and salt in medium bowl.
Add butter; using fingertips rub in buter until coarse meal forms. Drizzle 1/4 cup ice water, toss with fork until moist clumps form, adding more water by teaspoonsuls as needed if dry.
Gather dough into ball and flatten into disk.
Wrap in plastic and chill 1 hour.
Let stand at room temperature 30 minutes before rolling out.

For filling

Preheat oven to 180°c (360° F)
Mix all pears, sugar, flour, lemon juice, lemon peel and cinnamon in large bowl to coat.
Roll out pastry on sheet of floured parchment paper to baking sheet.
Mound pears in center of pastry leaving 2 inch plain border.
Fold pastry border over pears, crimping slightly. 
Brush pastry edges with beaten yolk and  milk., Sprinkle with sliced almonds.

Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour.
Cook slightly. Serve warm or at room temperature with vanilla ice cream if desired.

En español

Crostata de peras y almendras

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