Tart cranberries…. pretty folds….
Free-form pie / crostata yumminess…
Pear, Walnut, Cranberry, and Blue Cheese Crostata
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Prep time:
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Serves: 6
Ingredients
- Pie dough (10″ round, 1/4″ thick)
- 3 pears, sliced into 12 sections each
- 1/4 cup dried cranberries, chopped
- 1/2 cup granulated sugar (or sweetener of choice, I used ~1/4 teaspoon stevia)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnuts, chopped
- 8 walnut halves (for decoration)
- 1/4 blue cheese crumbles
Instructions
- Preheat the oven to 450 degrees.
- Roll pastry disk into an 11-inch circle on a lightly floured surface. Transfer to baking sheets lined with parchment paper.
- For the filling, peel, core, and slice the pears. Cut each quarter into three slices for 12 total per pear. Place the slices on the dough and leaving a 1 1/2-inch border. Sprinkle sweetener, cranberries, walnuts, and blue cheese crumbles over the top of the per slices.
- Gently fold the border of each tart over the pears, pleating it to make a circle.
- Bake the crostata for 30 minutes, or until the crust is golden and the pears are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.
Based on Ina Garten’s Pear and Cranberry Crostata.
