Recipe Courtesy of Cooking.com.
A rustic free-form tart with a wonderful Italian flavor.
Facts per Serving
Calories: 592 Fat, Total: 31g Carbohydrates, Total: 76g
Cholesterol: 62mg Sodium: 305mg Protein: 7g
Fiber: 5g % Cal. from Fat: 47% % Cal. from Carbs: 51%
Cooking.com Tip: There are many tricks to rolling out pastry dough to fit the size of your pan, but the easiest method is to use a pastry board. This hardwood board has markings that help you roll out the pastry disk to just the right size.
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 1/3 cup toasted chopped hazelnuts
- 1/4 cup sugar
- 1 teaspoon salt
- 1 cup unsalted butter
- 1/4 cup ice water
- 2 tablespoons firmly packed golden brown sugar
- FOR FiILLING: 1/3 cup firmly packed golden brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cups 1-inch chunks peeled, cored firm-ripe pears (about 4 large)
- 1/3 cup golden raisins
- 2 tablespoons minced crystallized ginger
- 1 Combine flour, 1/2 cup hazelnuts, sugar and salt in processor. Pulse until nuts are finely chopped. Add butter and blend until mixture resembles meal. Transfer mixture to large bowl.
- 2 Remove 1 cup mixture and transfer to medium bowl. Pour ice water over mixture in large bowl. Using fork, stir until moist clumps form. Gather clumps into ball; flatten into disk. Stir brown sugar and 1/3 cup hazelnuts into reserved 1 cup mixture. Cover dough and crumbs separately and chill 30 minutes or overnight.
- 3 FOR FILLING: Preheat oven to 375ºF. and position rack in bottom.
- 4 Stir brown sugar, flour, cinnamon and cloves in large bowl. Add pears, raisins and ginger, toss gently to combine. Place 2 large sheets of parchments crosswise on work surface. Using lightly floured rolling pin, roll dough out to 13-inch round. Transfer parchment with dough to large baking sheet. Spoon filling onto crust, leaving 1 1/2-inch border. Fold dough edges up on sides to enclose pears. Sprinkle topping over pears. Bake until crust is golden brown and pears bubble thickly, about 1 hour. Cool. Slide croustade carefully to platter.