Apple, Pear, Raisin Crostata

Directions

1. For the pastry

2. Add flour, sugar and salt into the bowl of a food processor.

3. Pulse until combined.

4. Add the butter and pulse until it looks like “pebbles” of butter in the dough.

5. Be sure not to over process the butter.

6. Drizzle in the water and blend until the dough JUST comes together into a ball.

7. Remove from bowl and press into a flat disk.

8. Wrap in cling wrap and chill for 30 minutes up to a day.

9. For the Filling

10. While the dough chills, prepare the filling.

11. Preheat oven to 425 F. Line a baking sheet with a Silpat or parchment paper.

12. Mix the apples, pears, raisins, sugar, salt, lemon juice, and cornstarch together in a bowl.

13. Let fruit soak (macerate) and absorb the flavors while releasing their juices.

14. Remove dough from the refrigerator and let soften just a bit to roll.

15. On a work surface or the parchment/Silpat, roll out the dough into a 12-inch round.

16. Transfer dough to the baking sheet before filling.

17. Using a slotted spoon, scoop the fruit (not the juices) into the center of the dough.

18. Use a bench scraper to even out any cracked edges.

19. Leave a 2-3-inch border to crimp and fold the dough around the filling into a pocket.

20. Gently fold and crimp the edges over the fruit working in a clockwise direction.

21. Sprinkle the fruit with almonds. If it looks wet, dust with a little more cornstarch.

22. Egg wash the pastry and sprinkle with raw sugar.

23. Bake for 35 minutes or until the pastry is golden brown and firm to the touch.

24. Remove from oven and let set for five minutes, then transfer to a cooling rack.

25. Serve room temperature with a dusting of powdered sugar or ice cream.

26. Apples and pears might require a longer maceration time than berries.

From Shawnie's class “Rustic Tuscan Table”