Pear, Apple and Quince Crostata
Special equipment: a pastry or bench scraper; an 27cm x 3cm deep round fluted tart pan with removable bottom.
  • For roasted fruit:
  • 2 firm-ripe pears
  • 2 apples
  • 1 quince
  • ½ cup sugar
  • 3 tbs fresh lemon juice
  • 1 tbs fresh ginger, finely chopped peeled (In Harvest Hub Stir-fry pack)
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 tbs apple cider
  • For pastry shell:
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 3 tbs sugar
  • 1 cup cold unsalted butter, cut into cubes
  • 6 to 8 tbs ice water
  • 1 large egg, lightly beaten
  • For brown sugar filling:
  • ½ cup unsalted butter, softened
  • ½ cup packed light brown sugar
  • ½ cup icing sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ¼ cup all-purpose flour
  1. To make roasted fruit:
  2. Put oven rack in middle position and preheat oven to 190C.
  3. Peel, quarter, and core pears, apples, and quince, then cut into chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl. Transfer to a large shallow baking pan and roast, stirring once or twice, until fruit is very soft and caramelized, 1 to 1¼ hours. Make pastry shell see below.
  4. Remove from oven and add remaining tablespoon apple cider, scraping up caramelized juices from bottom of baking pan. Discard cinnamon stick and cloves. Cool in pan on a rack, about 45 minutes.
  5. To make pastry shell:
  6. Pastry shell can be chilled up to 1 day. Whisk together flour, salt, and 2 tablespoons sugar in a large bowl. Blend in butter with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 6 tablespoons ice water and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful: If dough doesn't hold together, add more ice water to dough, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
  7. Turn out dough onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour. Then roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into tart pan (do not trim).
  8. To make brown sugar filling:
  9. Put a large baking sheet in middle of oven and preheat oven to 375°F.
  10. Beat together butter and sugars in a large bowl using an electric mixer at high speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low, then add flour and a pinch of salt and mix until just combined. Spread evenly in pastry shell.
  11. To assemble and bake pastry:
  12. Preheat baking sheet.
  13. Scatter roasted fruit with juices over filling. Fold edge of pastry over filling to partially cover. Pleat dough as necessary. Brush folded pastry edge lightly with egg and sprinkle with remaining tablespoon sugar.
  14. Bake on preheated baking sheet until filling is puffed and set and pastry is golden brown, 50 to 60 minutes. Cool to warm, about 1½ hours. Remove side of tart pan and slide Crostata onto a plate.
Recipe by Harvest Hub at