Roasted Pear and Cranberry Crostata

From Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe

Cookbook

Author(s): Joanne Chang, Christie Matheson

Page 237

Course: Pies and Tarts

almond cranbery pear

Reviews

1 reviews, average rating 5.0 / 5

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innocentfront

12 years ago

★ ★ ★ ★ ★ 5/5

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This was definitely a project best undertaken over a day or two since the pate brisee, frangipani, and pears all need to be separately prepared, then cooled/refrigerated before assembling the crostata and doing the final bake. But...it's amazing. The frangipani makes it.

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