Name: Pear Crostata with Figs and Honey
Cook time: 1 hour
Total time: 3 hours 20 minutes (includes baking and cooling time)
Yield: Makes 8 servings
Ingredients: 1 2/3 cups unbleached all purpose flour; 1/3 cup cornmeal; 2 tablespoons sugar; 1 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons (or more) ice water; 1/4 cup (packed) golden brown sugar; 1/4 cup sugar; 2 tablespoons cornstarch; 1 teaspoon (scant) ground cardamom; 1/4 teaspoon ground cloves; 1/4 teaspoon coarse kosher salt; 2 1/4 pounds firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges; 10 dried but moist Calimyrna figs (about 4 ounces), stemmed, quartered; Heavy whipping cream (for brushing); Raw sugar; 2 tablespoons honey; Rimless baking sheet

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Pear Crostata with Figs and HoneyHans Gissenger

The technique: Simply roll out the dough, mound the pear filling in the center, and fold the edges of the dough up and over the edge of the filling, creating free-form "sides" to hold in the fruit.
The payoff: No pressure, no crust anxiety. Just loosely shape the dough for a rustic and beautiful Thanksgiving dessert.

Using unpeeled pears in this dessert saves time—and adds texture.

Recipe notes

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