Preheat oven to 375 degrees. Prepare Pecan Pastry: Combine flour, pecans, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle ice water, 1 tablespoon at a time, over flour mixture; toss with a fork until moistened. Gather flour mixture into a ball, kneading gently until it holds together.
Recipe
Dessert
Pear Crostata
Primary Media
Description
Stop what you're doing. You need to make this Pear Crostata immediately.
Servings and Ingredients
Ingredients
Serves 10
Quantity | Ingredient | Add |
---|---|---|
Pecan Pastry | ||
1 ¼ c. Hy-Vee all-purpose flour | ||
¼ c. Hy-Vee pecans, toasted and ground | ||
½ tsp. Hy-Vee salt | ||
¼ c. Hy-Vee shortening | ||
¼ c. Hy-Vee salted butter, cold | ||
Water | ||
Pear Crostata | ||
½ c. Hy-Vee granulated sugar | ||
2 tbsp. Hy-Vee all-purpose flour | ||
¼ tsp. Hy-Vee ground nutmeg | ||
1 tbsp. fresh lemon juice | ||
6 firm ripe Anjou pears, peeled, cored, and sliced 1/4-inch-thick | ||
1 tbsp. Hy-Vee half-and-half | ||
2 tbsp. Hy-Vee chopped pecans | ||
Whipped cream, for serving |
Things To Grab
- Medium bowl
- Pastry blender
- Rolling pin
- Parchment paper
- Baking sheet
- Silicone pastry brush
- Wire cooling rack
Directions
Roll pastry into a 13-inch circle on lightly floured parchment paper. Slide paper with pastry onto baking sheet; set aside.
Combine sugar, flour, and nutmeg. Add lemon juice and pears; toss to coat. Arrange pear slices in an 11-inch circle to overlap in center of pastry; fold pastry edges over filling. Lightly brush pastry edges with half-and-half; sprinkle with pecans. Bake 50 to 55 minute or until filling is bubbly. Cool on a wire rack. Serve with whipped cream.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 15mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Protein: 3g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Monthly Ad December 2018