Recipes Desserts:

Vanilla Ginger Pear Crostata

Athena Calderone
Vanilla Ginger Pear Crostata



1 1⁄2 cups all-purpose flour

1 tablespoon granulated sugar

1⁄2 teaspoon kosher salt

1 stick unsalted butter, frozen and cut into small pieces

1 tablespoon apple cider vinegar

1⁄4 cup ice water

1 large egg, beaten, for egg wash

Turbinado sugar, for sprinkling


1/3 cup sugar

2 tablespoons lemon zest

1⁄4 teaspoon cinnamon

1 tablespoon zested or minced fresh ginger

1 tablespoon fresh lemon juice

1 vanilla bean, cut lengthwise, seeds scraped and pod reserved for another use (or 3 teaspoons vanilla extract)

4 Pears, halved, cored, and thinly sliced


Preheat the oven to 400ºF

Place the flour, sugar, and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the butter is in pea-size pieces. In a small bowl, combine the vinegar and ice water. Slowly pour the vinegar water into the food processor, pulsing to combine. Pulse just until the dough begins to hold together. Transfer it to a clean work surface and pat together. Shape the dough into a round. Wrap dough in plastic wrap and refrigerate for at least 1 hour and up to 2 days.

In a large bowl, massage the sugar and lemon zest with your fingers to release the essential oils. Add the ginger and toss together with the lemon juice and vanilla bean until well combined. Spread the paste-like filling onto the center of the dough, leaving a 2- to 3-inch border along the edges. Fan out the thinly sliced pears and place haphazardly on top of the center of the dough, covering the filling. Fold the edges up over the pears and press gently to seal. Make an egg wash by whisking the egg with 1 tablespoon of water. Brush the dough with the egg wash and sprinkle with raw sugar. Sprinkle additional raw sugar over the pears.

At this point you can bake the tart for 30-35 min or until the pastry is golden brown, or place the entire tart in the freezer for 30 minutes or overnight.

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