Pear, Apple, and Quince Crostata

Pear, Apple, and Quince Crostata
Photo by John Kernick

Ingredients

  • 1 quince (1/2 lb)
  • 1 11-inch round fluted tart pan (1 1/4 inches deep) with removable bottom
  • 1 large egg
  • 16 tablespoons unsalted butter
  • ½ cup confectioners sugar
  • 8 tablespoons water
  • ¼ cup all-purpose flour
  • + 16 more ingredients
    • 1 pastry or bench scraper
    • 2 cups all-purpose flour
    • 1 teaspoon vanilla
    • 3 tablespoons fresh lemon juice
    • 2 firm-ripe pears (1 lb total)
    • 2 apples (preferably Fuji or Gala; 1 lb total)
    • 2 tablespoons apple cider
    • ½ cup light brown sugar
    • 8 tablespoons unsalted butter
    • 1 3-inch cinnamon stick
    • 1 tablespoon fresh ginger
    • 2 large eggs
    • ½ cup sugar
    • 4 whole cloves
    • 3 tablespoons sugar
    • 1 teaspoon kosher salt

Put oven rack in middle position and preheat oven to 375°F. Peel, quarter, and core pears, apples, and quince, then cut into 1-inch chunks. Toss fruit with sugar, lemon juice, ginger, cinnamon stick, cloves, and 1 tablespoon apple cider in a bowl. Transfer to a large shallow baking pan (17 by 12 ...

View full recipe at Epicurious

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