Avril writes to share her love of baking - and cooking - along with other crafty ventures. Creativity in and out of the kitchen bring her joy. Me, too! I've been craving dessert for the past few days and decided that this was the perfect reason to crank up the oven and toss some flour around. I started with Avril's recipe for Apple Crostata and made a few changes. I used pears instead of apples, reduced the sugar, and added ground cardamom. I also skipped the crumb topping and the vanilla ice cream. But I will, as she did, serve this for breakfast tomorrow.
1 C flour
2 Tbsp sugar
1/2 C butter, cold and diced
2 T cold water
3 pears, washed and sliced
splash of Meyer lemon juice
freshly ground raw sugar
In a large mixing bowl, place the flour and sugar. Add in the butter. Cut into the flour with a pastry cutter until pea-sized chunks form. Add just enough water to form a dough.
Turn the dough out onto a well floured surface and form into a disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
In the meantime, wash and slice pears. Preheat the oven to 350 degrees.
Once the dough is chilled, roll it out - between pieces of parchment paper - to form an organic round. Place the crust on a baking stone. Toss pear slices with spices and sugar. Place fruit in a heap in the middle of your crust, leaving an inch and a half, or so, border. Fold the crust edges in. Sprinkle with more ground sugar.
Bake for 45-50 minutes, until the crust is firm and golden. Let cool slightly. Serve with a dollop of unsweetened whipped cream.