Crostat with pears and cranberries

Crostat with pears and cranberries – a detailed recipe cooking. Time: 1 hour. 50 minutes Difficulty: easy Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Dough for 2 pies

• 2 tbsp. premium wheat flour
• 1/4 Art. granulated sugar
• 1/2 tsp coarse salt
• 220 gr very cold unsalted butter, diced

Filling

• 1350 gr. Bere Bosque pears (French autumn variety)
• 1/2 tsp grated orange zest
• 2 tbsp. l dried cranberries
• 1/2 tbsp. wheat flour
• 1/2 tbsp. Sahara
• 1/2 tsp coarse salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 110 gr. cold unsalted butter, chopped cubes

Recipes with similar ingredients: premium flour, pears, cranberries, orange zest, allspice, cinnamon

Recipe preparation:

1. To prepare the dough, pour flour, sugar and salt into bowl of a food processor equipped with a steel blade. Shuffle short cycles several times. Add butter and quickly massage with your fingers to coat each cube of butter with flour. Mix with the combine 12-15 times, or until the oil is will become the size of peas. With the engine running, add 1/4 tbsp. ice water. Keep stirring in short cycles, until combining, but stop the engine before the dough starts collect. Turn the dough onto a well-floured board and Form 2 flat cakes. Wrap each plastic wrap wrap and refrigerate for at least one hour.
2. Preheat the oven to 230 ° C. Place the cakes on lightly floured surface and roll into 28-centimeter circles. Put them on two parchment baking sheets paper.
3. To prepare the filling, peel the pears and remove cores, cut into four pieces. Cut every quarter into large slices. Mix pears with orange zest. Lay out pears on the layers of dough, leaving 5 cm. indent from the edge. Sprinkle 1 over Art. l cranberries on top of each tart.
4. In a bowl of a food processor equipped with a steel blade, mix flour, sugar, salt, cinnamon and allspice. Add butter and mix until the mixture becomes crisp. Spread the sprinkles on top of two pies. Carefully wrap the edges each pie over the filling, making frills throughout the circle.
5. Bake the crostats for 30 minutes, or until browned and the pears will become tender. Let the cakes cool for 5 minutes, then use 2 large blades to transfer them to the grill for cooling.