Gingered Pear and Golden Raisin Croustade with Hazelnut Crust

Gingered Pear and Golden Raisin Croustade with Hazelnut Crust

Prep Time

 

Cook Time

 

Serves

 
Gingered Pear and Golden Raisin Croustade with Hazelnut Crust

Recipe Courtesy of Cooking.com.

A rustic free-form tart with a wonderful Italian flavor.

Nutrition Facts

8 servings

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.


Catskill Craftsmen 22×16-in. Size-Marked Pastry Board

Ingredients

  • 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

Preparation

  • 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.

More

More TFC