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Pear & Cranberry Crostata

Pear & Cranberry Crostata

Nutrition Facts
  • cal. (kcal) 204
  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 30 mins
  • Bake: 45 mins at 400°
  • Microwave: 30 seconds
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by 2 people
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Ingredients

Pastry
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 cup reduced-fat cream cheese (Neufchatel), chilled
  • 2 tablespoons solid vegetable shortening, chilled
Filling
  • 1/3 cup sweetened dried cranberries
  • 3 tablespoons apple or orange juice
  • 3 Bartlett pears (about 1 1/2 pounds)
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 egg yolk, lightly beaten

Directions

Pastry
  1. In a bowl, whisk flour, sugar and salt. With pastry blender, cut in cream cheese and shortening until coarse crumbs form. Sprinkle with 3 tablespoons cold water, 1 tablespoon at a time, until dough just holds together. Shape into 6-inch disk. Wrap well; refrigerate 30 minutes.
Filling
  1. In a small microwave-safe bowl combine cranberries and juice. Microwave 30 seconds and set aside.
  1. Heat oven to 400 degrees F.
  2. Peel and core pears; halve and cut into thin slices. In a large bowl, combine pears, 2 tablespoons of the sugar, the cornstarch and cinnamon. Stir in cranberries and any liquid.
  3. On a lightly floured surface with floured rolling pin, roll pastry to a 13-inch circle. Roll up pastry onto pin; unroll onto large ungreased baking sheet. Mound pear filling into center, leaving a 2 1/2-inch border. Fold border up and part way over filling (crostata should measure 8 inches across). Brush edge with egg; sprinkle with remaining tablespoon of sugar.
  4. Bake at 400 degrees F for 40 to 45 minutes or until pears are tender.

Tip

  • If dough gets too soft to work with, refrigerate on baking sheet before adding filling.

Nutrition Information for Pear & Cranberry Crostata

Servings Per Recipe: 8
PER SERVING: 204 cal., 5 g total fat (2 g sat. fat), 31 mg chol., 37 g carb. (3 g fiber), 3 g pro.

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