Roasted Pear-Apple Crostata

Name: Roasted Pear-Apple Crostata
Yield: makes one 12-inch tart; serves 8
Ingredients: 2 1/2 cups all-purpose flour, plus more for dusting; 1/4 cup almond flour or almond meal; 3 tablespoons sugar; 1/2 teaspoon freshly grated nutmeg; 1 1/2 teaspoons salt; 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces; 1/3 to 1 cup ice water; 2 large apples, peeled, cored, and each cut into 10 wedges; 3 pears, peeled, cored, and each cut into 8 wedges; 1/4 cup Muscat or other dessert wine; 2 tablespoons turbinado sugar (see page 167), plus more for sprinkling; 1/2 cup apple jelly; 1/2 cup sliced almonds; Whipped crème fraîche or mascarpone cheese, for serving

January 24, 2012

For those who love to make simple seasonal fruit desserts, making a rustic tart is one of the most enjoyable ways of creating a beautiful dessert. A proper dough is important, but the overall shape created for the actual tart is up to you. In this recipe for an Italian tart, the pears and apples are first roasted until lightly caramelized, which increases their flavor.

Recipe notes

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