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Cinnamon Pear Crostata with Almond Oat Crust

Just look at these gorgeous pears! Pears have been abundant in our home lately. It’s fall and pears and ripe and sweet and taste amazing in recipes like this Cinnamon Pear Crostata.

I love biting into a pear and feeling that sweet juice burst into my mouth. But that’s not the only reason our fruit bowl has been overflowing with this juicy fall fruit. We’ve successfully educated The World’s Pickiest Eater (Logan) on the niceties of eating fruit that’s in season.

pear dessert

He’s old enough where that logic is finally making an impact on him, and so for the past month we’ve had pears almost every day whether for snack, lunch, or with dinner. Luckily, eating fruit when it’s in season most often means that it tastes perfect and so once we got past the initial stubbornness of trying a new fruit he was easily convinced.

Pear Galette

There is nothing worse – when it comes to food – than biting into anything, though especially fruit, and getting the opposite of what you were expecting. Sweet, juicy, tender. That’s what you’d expect from a pear. Not dry, tasteless, and mealy. First impressions make a big impact when it comes to food, and often a bad one is hard to overcome. For Logan, luckily, it was a good first impression.

Pear Galette with Cardamom

How many times have you met a less than satisfactory fruit? Seven years or so has passed since I’ve purchased red pears. I still remember the disappointment after buying a bag full of no-good red pears (probably Bartlett). Bite after bite, pear after pear, they were all disgusting. On a whim, I decided I wanted to make a pear dessert for fall. Since pears are not the most colorful fruit on their own, I decided I’d use green and red and keep their skins on for a bit of color variation.

red bartlett and green danjou pear

I figured if they weren’t the best pears like in my previous experience, that they’d at least probably be improved by cooking, and with some sugar. Boy was I wrong!! This batch of red pears were the yummiest I’ve tasted this season. My first impression was a wrong one. Red pears are not all bad, I just happened to choose and unlucky batch.

pear and maple galette

We’ve eaten plenty of pears this fall. Enjoyed them in things like Homemade Pearsauce, Vanilla Spiced Pear Butter, Maple and Cardamom Spiced Pears with Pecans, and now this delicious Cinnamon Pear Crostata. And of course, many have been enjoyed just as nature intended. Raw and ripe with juice dripping down our mouths.

Cinnamon Pear Crostata would make a wonderful addition to your Thanksgiving table. A crostata is essentially a free-form, rustic fruit pie. I think they’re easier than traditional pies because it’s okay if they don’t look perfect. I tried explaining “rustic” to Logan and he kept telling me that it didn’t look “rusty.” That’s 5 year olds for you.

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pear and maple galette

Cinnamon Pear Galette with Almond Oat Crust

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

Cinnamon Pear Crostata would make a wonderful addition to your Thanksgiving table. A crostata is essentially a free-form, rustic fruit pie. I think they’re easier than traditional pies because it’s okay if they don’t look perfect.

Ingredients

  • 5.25 ounces whole-wheat pastry flour
  • 2.25 ounces oat flour
  • 4 tablespoons ice water
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon almond extract
  • 1/2 cup turbinado sugar, divided
  • 1/3 cup almond flour
  • 1/4 teaspoon salt
  • 1/2 cup chilled butter, cut into pieces
  • 1 3/4 tablespoons cornstarch
  • 1 1/2 pounds firm ripe pear, cored and sliced in 1/4 inch slices
  • 1/4 cup pear jam or Pear Butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon almond extract
  • 1 tablespoon maple syrup

Instructions

  1. Preheat oven to 400°.
  2. Lightly spoon 1.375 ounces whole-wheat pastry flour into a dry measuring cup; level with a knife. Combine 1.375 ounces whole wheat pastry flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.
  3. Combine remaining whole wheat flour, oat flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle; freeze for 10 minutes.
  4. Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable. Place dough, plastic wrap side up, onto a baking sheet (I used a pizza stone) lined with parchment paper; remove remaining plastic wrap.
  5. Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border. Arrange pears spoke-like on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over pears (dough will only partially cover pears).
  6. Combine jam, 1/8 teaspoon almond extract, cinnamon, cardamom, and syrup in a small microwave-safe bowl; microwave on HIGH 45 seconds. Brush jam mixture over pears and dough edges. Sprinkle with remaining sugar. Bake at 400° for 35 minutes or until crust browns. Remove from oven. Cool 10 minutes.
  7. I served with a dollop of almond whipped cream (just added a little bit of almond extract when making the whipped cream - delicious!).

Notes

Adapted from Apricot-Thyme Galette

If you can't find almond flour, just pulse some almonds in the food processor until finely ground.

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Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 632Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 53mgSodium 279mgCarbohydrates 97gFiber 10gSugar 41gProtein 11g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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Diane {createdbydiane.blogspot.com}

Sunday 21st of November 2010

Looks great! Nice to see it on PW's website :) my pie was on there too.

shirlsaw

Sunday 21st of November 2010

You don't reference all purpose flour in the ingredient list but your first sentance calls for it. However if made according to your directions you don't end up with a slurry with both all purpose and the pastry flour. Is the all purpose flour a mistake in the instructions and are you really refering to just whole wheat pastry flour in the slurry?

Katie

Sunday 21st of November 2010

sorry for the typo. the recipe this was adapted from originally called for all-purpose. recipe is corrected now.

wendy

Friday 19th of November 2010

Mmmm!! That look so yummy! I'm going to be making that tonight I think... if the snow lets up and I can go stock up on pears.

I'm here via Pioneer Woman... love your blog :)

Cait

Monday 15th of November 2010

When I was a nanny I took care of Scandinavia's pickiest twins. Meal times were only slightly more humane than back room interrogations. To get past this I found little pie forms (Think individual quiche) and I filled them with all sorts of things. There was usually room for 2 berries, a wedge of pear cubed, a little banana and a grape or two. They loved the variety and I was able to get a better idea of what they liked based on what was left. After a week or so we moved on to vegetables, which might as well have been waterboarding...

Sharlene

Friday 12th of November 2010

This is beautiful. Congratulations on your little foodie in training!