Quick Pear and Cranberry Crostata
Pears, a fall fruit, take center stage in this rustic crostata.
Makes: 6-8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 1 9-inch pie shell
- 4 ripe pears, peeled, cored and sliced
- 2 cups cranberries
- ½ cup sugar
- ⅓ cup all-purpose flour
- 1 cup semi-sweet chocolate chips
- ¼ teaspoon salt
- 2 tablespoons butter
- 1 tablespoon Turbinado or raw sugar
Instructions
- Preheat oven to 400 degrees.
- Roll pastry into a 12-inch circle and place on a baking sheet. Place chocolate chips in the center, fanning out into about an 8-inch circle.
- In a large bowl, toss together pears, cranberries, sugar, flour and salt. Spoon over the chocolate chips, leaving 2-3 inches on the perimeter.
- Fold the edges toward the center of the crostata, leaving the fruit in the center exposed. Be sure there are no holes in the pastry, or the fruit juice will make a mess.
- Dot with butter and sprinkle with Turbinado sugar. Bake for 30-40 minutes, until golden and bubbly.
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