Pear Crostata
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My rustic Pear Crostata is a sweet, simple tart that’s perfect for fall! Made with Bosc pears, cinnamon, and a buttery crust, this recipe gives you all of the cozy fall flavors you crave this season. If you’re hosting a dinner party or just want a treat to enjoy with a cup of tea, this easy pear crostata recipe is the perfect option.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make A Pear Crostata
- Pear Crostata FAQ
- More Recipes With Pears
I love a good tart, especially in the fall when all the fall fruits are perfectly ripe. My Irish Apple Tart is a particular favorite, and should be on your list to make every year when the apples are at their peak! Tarts aren’t just good for fruits, though, this Cranberry Curd Tart is show-stopping and perfect for your holiday gatherings, and our Salted Caramel Chocolate Tart will be the dream dessert for the chocolate fans in your life!
Here’s Why You’ll Love This Recipe
- No fuss: This rustic tart doesn’t require a special pan or fancy technique.
- Naturally sweet: Ripe Bosc pears are juicy and flavorful, needing very little added sugar.
- Make-ahead friendly: The crust can be prepared ahead, and the baked crostata holds up beautifully for a day or two.
- Perfect for fall: With cinnamon, pears, and a perfect crust, it has all of the seasonal flavors you love.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Tart crust: Use your favorite homemade or store-bought pie dough.
- Light brown sugar: You can sub in dark brown sugar if that’s what you have.
- Cornstarch: Helps thicken the pear juices so your tart isn’t soggy.
- Ground cinnamon: Adds a warm spice that complements the pears perfectly.
- Kosher salt: Don’t swap in table salt. The measurements aren’t the same!
- Fresh lemon juice: Brightens the filling and keeps the pears from browning.
- Bosc pears: Ripe but firm, they hold their shape during baking and have great flavor.
- Egg: Used to make an egg wash for a beautifully golden crust.
- Turbinado sugar (optional): Adds sparkle and crunch to the crust edges.
- Apricot jam: Brushed on at the end for a gorgeous, glossy finish.
- Confectioners’ sugar (optional): A light dusting makes it extra pretty.
In Photos: How To Make A Pear Crostata
Step 1: Prep the oven and crust
Position your oven rack in the center and preheat to 375°F. Let the tart dough sit at room temperature for a few minutes, to soften slightly.
Step 2: Make the filling
In a large bowl, stir together the brown sugar, cornstarch, cinnamon, salt, and lemon juice.
Step 3: Prep apples
Peel, core, and thinly slice the pears, then add them to the bowl. Toss gently to coat.
Step 4: Assemble the crostata
Roll the dough out on a floured sheet of parchment into a 12-inch circle. Slide the parchment onto a baking sheet.
Step 5: Layer pears
Arrange the pears in circles over the dough, leaving a 2-3 inch border. Drizzle any extra juice from the bowl over the fruit.
Step 6: Fold over
Fold the edges of the dough over the pears.
Step 7: Add the finishing touches
Whisk the egg with a splash of water and brush it over the exposed dough. Sprinkle with turbinado sugar if desired.
Step 8: Bake
Bake for 30 to 35 minutes until the crust is golden and the pears are soft. Let the crostata cool completely on the baking sheet.
Step 9: Glaze and serve
Stir the apricot jam with a bit of water to thin it out. Once the crostata cools, brush it over the pears for a shiny finish. Dust with confectioners’ sugar just before serving, if you like.
Helpful Tips and Tricks
- This recipe will work with store-bought refrigerated pie dough if you want to speed things up (but homemade dough is so worth it if you have the time!)
- Anjou pears will also work in this recipe.
Pear Crostata FAQ
Yes! Bosc pears work best because they hold their shape, but Anjou or Bartlett pears can be used too. Just make sure they’re ripe but still firm.
Peeling is recommended for a smoother texture, but if you prefer to leave the skin on, that works too.
Absolutely. The crostata can be baked a day in advance and kept at room temperature. Glaze and dust with sugar just before serving.
It’s best enjoyed fresh, but you can freeze the assembled (unbaked) crostata. Bake from frozen, adding a few extra minutes to the time.
More Recipes With Pears
- Poached Pears
- Apple Pear Pie
- Pear Gingerbread Upside Down Cake
- Pear Cranberry Crisp
- Pear Dumplings
- Caramel Pear Charlotte
- No-Bake Brown Sugar Cheesecake with Spiced Pears
- Pear, Blue Cheese, and Walnut Rugelach
- Sangria Poached Pears with Cinnamon Oat Crumble
Pear Crostata
Ingredients
- 1 perfect tart crust, unbaked
- 3 tablespoons (39 g) light brown sugar, packed
- 1 tablespoon (9 g) cornstarch
- 1/2 teaspoon (1 g) ground cinnamon
- 1/4 teaspoon kosher salt
- 1 tablespoon (14 g) fresh lemon juice
- 3 medium (870 g) Bosc pears, ripe but firm
- 1 large (61 g) egg
- 2 teaspoons (8 g) turbinado sugar, optional
- 1 tablespoon (21 g) apricot jam
- 1 teaspoon (3 g) confectioners’ sugar, optional
Instructions
- Place an oven rack on the center shelf of the oven and preheat to 375 degrees F. Remove dough from refrigerator and let sit at room temperature while you prepare the filling.
- In a large bowl, combine the brown sugar, cornstarch, cinnamon, salt, and lemon juice.
- Peel, halve, core, and thinly slice the pears. Add to the bowl and toss to coat.
- Place the dough on a lightly floured parchment sheet and roll into a circle approximately 12-inches in diameter. Transfer the parchment sheet to a baking pan.
- Leaving a 2 to 3-inch diameter around the edge, arrange the pears in circles, starting from the outside with larger slices and moving toward the center. Drizzle any remaining liquid from the bowl on top. Fold the dough over the pears.
- In a small bowl, whisk together the egg with 1 tablespoon of water. Brush the exposed dough with egg wash and sprinkle with turbinado sugar, if using.
- Baking until the crust is golden brown and the pears are tender, 30-35 minutes. Cool completely on the baking sheet.
- In a small bowl, combine the apricot jam with 1 teaspoon of water until smooth. Brush the glaze over the pears. Lightly sift confectioners’ sugar on top, if using.
- Slice into wedges and serve.
