Pear and Cranberry Crostata
Show: Barefoot Contessa
Episode: Training Day Dinner
Rate This RecipeRead users' reviews (10)
- Recipe categories: Fruit, Cranberry, Pear,
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Total Reviews: 10
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By gibbjane54_11425084
Tampa, FL
on May 05, 2013
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I made this with white whole wheat flour and it was still flakey and buttery. I used pears, extra cranberries, and walnuts...YUM! Can't wait to try it with other fruits that are in season. Thanks Ina.
By French kitchen diva
Denver Colorado
on November 11, 2012
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Great Thanksgiving dessert. I served it with vanilla ice cream! Followed this recipe to the "T". It was easy and fabulous. We snacked on the pears while preparing for the crostata. I have made Ina's crostata recipe a dozen different ways. As usual this one was fabulous too. I usually keep the extra disk and topping in the freezer for a quick dessert. Try it four sure
By mgroenemann_9325491
The Woodlands, TX
on September 12, 2012
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Loved it! The crust is buttery and delicious...I made with frozen peaches which I allowed to thaw and then added 2 tablespoons of sugar and the cranberries...Have made twice and both times turned out beautifully!
Definately a keeper...a favorite keeper!
By Nanners1981
on September 09, 2012
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Loved it, but would make a couple of changes. I would use two times the amount of cranberries, and i would mix them with the pear and orange rind so that they are evenly spread througout. Then toss a few on top for color.
By MeriLynn1229
pleasant hill, CA
on September 03, 2012
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Absolutely Fantastic with a dollop of vanilla ice cream! Had it for a dinner party and everyone raved about it!. I think it would be great with most types of fruit filling BUT this is a keeper for me!
By dnoecker
on September 02, 2012
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My experience was a lttle different . . . the pastry fell apart while working with it (even though it was cold. I had to keep adding flour to make it hold together and roll out -- and it still fell apart while folding it over the pear mixture. The 450 degree oven burnt the parchment paper a third of the way thru cooking. I had to take them out and cut off the parchment paper and put them back in the oven. The hot oven over browned the pastry and I had to take them out before the time was up. I agree, probably too much butter . . .
By cortescristy_10...
Vega Baja, PR, PE
on September 01, 2012
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It is delicious, and beautiful presentation to impress your guests!
By Alessandra B
Williamsburg
on July 04, 2012
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Excellent! One of the best crostatas I've ever made! It's very easy to make and very beautiful! Would definitely make it again!
By JPage Birmingham
Birmingham, AL
on June 18, 2012
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Fabulous and looks so beautiful! Will definitely make again. I think next time I may sprinkle toasted walnuts on the top for a little extra crunch. Would be a good dessert for company.
By jvmoody_590707
Omaha, NE
on June 18, 2012
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Delicious. This was my first successful "from scratch" pastry dough. I don't have a food processor, but watched my mom make pie dough for years without one. I hand mixed it with a pastry cutter. Don't let the lack of an expensive piece of equipment keep you from enjoying this simple recipe! My only quibble is I think it has too much butter, especially in the topping. Next time I make it, I'll cut back just a little on that. My pears didn't soften totally, but I kind of liked it that way.