Italian Desserts Recipes - Country Pear and Blackberry Jam Crostata

Ingredients

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 1/2 teaspoons baking powder

• 2/3 cup butter

• 1 slightly beaten egg

• 1/4 cup milk

• 2 teaspoons finely shredded lemon peel

• 1 teaspoon vanilla

• 3/4 cup blackberry preserves or jam

• 4 cups thinly sliced, peeled ripe pears (about 4 medium)

• 1/4 cup granulated sugar

• 2 tablespoons butter, melted

• Coarse sugar

• Lemon peel twists (optional)

---

Method:

1. Preheat oven to 375°F. In a medium bowl stir together flour, the 1/3 cup granulated sugar, and the baking powder. Using a pastry blender, cut in the 2/3 cup butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.

2. Stir together egg, the 1/4 cup milk, 1 teaspoon of the lemon peel, and the vanilla. Pour milk mixture into flour mixture, stirring until moistened. Turn out dough onto a lightly floured surface. Knead gently for 10 to 12 strokes or until smooth. Wrap one-third of dough in plastic wrap; chill.

3. Pat the remaining dough Into the bottom and up the side of a 10-inch tart pan with a removable bottom. Spread preserves evenly over pastry.

4. In a large bowl toss together pears, the 1/4 cup granulated sugar, and the remaining 1 teaspoon lemon peel. Arrange pear slices over preserves in tart pan. Drizzle with melted butter.

5. On a lightly floured surface, roll chilled pastry into a 10-inch circle. Cut into 1/2-inch-wide strips. Arrange strips over pears in a lattice pattern. Trim strips to edge of pan. Brush lattice with additional milk. Sprinkle with coarse sugar.

6. Bake for 45 to 50 minutes or until pears are tender. If necessary to prevent over browning, cover loosely with foil for the last 10 minutes of baking. Cool in tart pan for 30 minutes. Remove tart from pan. Cut Into wedges. Serve warm. If desired, garnish with lemon peel twists.