Crostata can be traced back to 1465, in the Italian book Libro de Arte Coquinaria (The Art of Cooking). I like looking back to traditional recipes. The can reveal sometimes overlooked facets of a dish’s original intentions and help today’s chefs shape new cuisines. Historical recipes are used by a lot of restaurants to create modern twists on classic dishes.
A traditional crostata is a freeform tart, but you can easily shape it just like a regular pie. The filling is traditionally a jam or ricotta-based, and the dough contains eggs and baking powder, but you can follow the same shaping steps as pie dough.
Make the Pear Butter, Caramel Sauce, and then the Crostata Crust, all according to the recipes below. Then assemble the crostata and pop it in the oven. You’ll be glad you did.
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Pear Butter
Description
A sweet and creamy pear butter for desserts or bread.
Ingredients
- 6 pears
- 4 tbsp (1/2 stick) butter
- 3 cinnamon sticks
- 10 whole cloves
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ½ cup brown sugar, and as needed to edit sweetness
Instructions
- Chop pears with core and skins.
- Place all ingredients in a large nonstick pan with a lid, and cook for 1 hour, or so, until the pears are soft and glossy. Stir occasionally.
- Remove cinnamon sticks. Blend using the emersion blender, blender, or food processor. Adjust sweetness.
- Place back on stovetop and continue to cook until desired thickness is reached. You should be able to run your spatula through the butter and leave a path.
- Stir occasionally and cool.
- Strain to remove skins and cool on ice bath.
Caramel Sauce
Description
An easy caramel sauce to make from scratch.
Ingredients
- ½ qt heavy cream
- 1 cup sugar
- ¼ cup water
- ¾ cup corn syrup
- 1 tbsp butter
- 1 pinch salt
Instructions
- Bring heavy cream to a boil in a separate pot. Reserve and keep warm.
- Place sugar pot with water and stir until there are not dry spots of sugar, and then add the corn syrup.
- Take a pastry brush dipped in water and clean the sides of the pot so no sugar is on the side. Cook over medium heat.
- Cook until the sugar begins to brown. Slightly stir the sugar with a whisk so it evenly caramelizes.
- Cook until it reaches a dark golden amber hazel color. Add butter and salt, and stir until melted.
- Slowly add the hot cream in increments and whisk until fully incorporated. Cook on medium heat for roughly 5 minutes whisking often.
- Cool on an ice bath or in the fridge.
Crostata Dough and Assembling
Description
A pie or costata dough and how to make your Spiced Caramel Pear Crostada.
Ingredients
- 1 cup sugar
- 1 ¼ cup butter
- 2 eggs
- 3 ½ cups AP flour
- 2 tsp baking powder
Instructions
- In a mixer fit with a paddle attachment, cream the sugar and butter.
- Add the eggs one at a time until incorporated.
- Add the flour, and baking powder. And mix just until incorporated.
- Wrap the dough in plastic wrap and refrigerate until cool.
- Place the crostata dough in the pie pan as per instructions above.
- Place a small amount of the caramel sauce on the bottom, top with the pear butter.
- Align a lattice on the top, and bake at 350 degrees until the dough is golden brown.
Story by Selina Progar
Photography and Styling by BurkleHagen
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