Wednesday, August 29, 2007

Cookiecrumb + JYah = Pear Croustade

When Cookiecrumb and Cranky were overcome with pears, they gave us a bunch from which we enjoyed the Froot 'n' Shoot, but also this Pear Croustade made from a recipe we got from cousin J-Yah.

The crust is so buttery that it literally melts in the mouth and the filling had a wonderful, rich pear flavor but I'm thinking just a little more seasoning would have made it even better. The recipe uses allspice and I added the correct amount but I think I'll add more next time and perhaps a bit more lemon juice than the recipe called for.

With a little more addition, we'll have a dessert that's even more than the sum of its parts!

Later: some folks have asked for this recipe so here it is - it's a little sketchy so beware - but this is just the way it was given to me:

Pear Croustade

Crust:

1 cup flour
1-1/2 TBS sugar
1/8 tsp salt
6 TBS chilled butter, cut into 1/2" pieces
1-1/2 TBS ice water (or you may need a little more)
1 egg yolk

Filling:

2 firm but ripe pears, peeled, quartered, cored and cut into 1/2" wedges (if small, use 3-4 pears)
3 TBS sugar
1 TBS flour
1TBS fresh lemon juice
1/3 tsp ground allspice
1 large egg white, beaten to blend
1 TBS whipping cream (I omitted this)

Topping:

2 TBS flour
1 TBS sugar
1 TBS chilled butter, cut into 1/2" pieces

CRUST: Mix flour, sugar and salt in food processor. Add butter until coarse crumbs. Transfer to bowl. Mix egg yolk and 1/2 TBS ice water in small bowl. Using fork, blend to form moist clumps. Gather dough into ball; flatten into a disc. Wrap and chill until firm, about one hour. Position rack in the center of the oven and preheat to 400 degrees F. Roll out dough on floured parchment paper to 10-inch round. Transfer dough on paper to baking sheet.

FILLING: Toss pears, sugar, flour, lemon juice and allspice in a large bowl. Overlap pear slices atop dough, leaving 2" border. Fold dough border over fruit, pleating loosely and pinching to seal any cracks (Zoomie Note: in my picture, I misunderstood this instruction and piled all the fruit in the center and folded the crust completely over the top - I think it was supposed to look more like an open tart. It was still delish, however!) Brush dough with egg white. Drizzle cream over filling

Bake tart until crust is golden and filling bubbles, about 40 minutes. Transfer baking sheet to rack; cool slightly, about 15 minutes. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as an aid, transfer tart to platter. Serve warm or at room temperature. (Zoomie Note: They didn't tell me what to do with the topping part - that's a mystery! Anyone want to guess?).

Enjoy!

8 Comments:

Blogger Barbara said...

This looks delicious. I haven't had time to make the waffles yet but I might try something like this first.

Thursday, August 30, 2007  
Blogger Peridot said...

You have the recipe?

Thursday, August 30, 2007  
Blogger cookiecrumb said...

After you left, Shuna (professional pastry chef to the stars, ahem) tried a bite of your pear pie.
Quote: "Who made this? It's really good!"
High praise, m'dear.

Thursday, August 30, 2007  
Blogger Zoomie said...

Barbara, this was much easier than the waffles - no rising!

peridot, I added the recipe just now... enjoy!

Cookie, wow, you have totally made my day! Thanks for passing that comment along - that means a lot coming from her!

Thursday, August 30, 2007  
Blogger Dagny said...

Thank you for another pear recipe. Because this weekend I am watching Dumb and Dumber (my friend's dogs -- not their real names) and there is a pear tree here. In the past, she has tried to make me take pears. And I already said "no" to pears from my dad's assistant. Seems like everyone has them coming out of their ears.

Thursday, August 30, 2007  
Blogger Zoomie said...

Dagny, yes, this seems to be a good year for pears and peaches! I was thinking of trying this same recipe with peaches, since my little tree is an overachiever this year.

Friday, August 31, 2007  
Blogger Barbara said...

I made this today. Slightly different to yours. The topping is to sprinkle over the top of the pears. Because you encased your pears with the pastry you had no where to put the topping. I'll post it later in the week.It was excellent.

Wednesday, September 05, 2007  
Blogger Zoomie said...

Barbara, I see! Your picture is clear. Next time I make it, I'll make it more like yours.

Sunday, September 09, 2007  

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