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  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, chilled and cut in small pieces
  • 2 tablespoons sour cream
  • 3 to 4 tablespoons ice water
  • 4 firm-ripe Bosc pears (about 1 1/2 pounds), peeled, halved, cored and quartered, each quarter cut in 3 slices
  • 2 teaspoons fresh lemon juice
  • 1/2 cup plus 1 1/2 teaspoons sugar, divided
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1 pinch freshly ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsalted butter, cut into small pieces
  • 1 tablespoon milk


  1. Combine flour, sugar and salt in a large bowl. Cut butter in with a pastry blender or two knives (or a food processor), until the size of small peas. Quickly mix in sour cream and 3 to 4 tablespoons ice water—just enough so mixture barely begins to hold together, being careful not to overmix. Pat into a disc, cover with plastic wrap; refrigerate 2 hours.
  2. Let dough rest at room temperature 5 minutes. Roll dough out on a sheet of parchment paper to a 12-inch circle, and roughly trim (it needn’t be perfect). Slide parchment onto a baking sheet and chill 30 minutes in refrigerator.
  3. Preheat oven to 400F.
  4. Toss pears with lemon juice in a medium bowl. Combine 1/2 cup sugar with flour, cinnamon and nutmeg in a small bowl. Sprinkle over pears; toss gently. Add vanilla; toss again.
  5. Arrange pear filling in center of pastry to within 1 1/2 inches of the edges. Working quickly, fold and pleat edges of dough up and over pears. Dot pears with butter, brush top of pastry with milk, and sprinkle remaining 1½ teaspoons sugar over top of pastry and pears.
  6. Bake 40 minutes, or until pastry is golden and pears are tender. Let cool 10 minutes before slicing.
—Recipe by Laraine Perri for Relish, Dec. 2011. For a complete menu featuring Pear Crostada, along with 11 more simple menus for year round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes. Supper Club Collection

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The recipe was originally published as Pear Crostata on

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