Pear, Chocolate, and Hazelnut Crostata

Pear, Chocolate, and Hazelnut Crostata
Photo by Brian Leatart


  • ¼ teaspoon coarse sea salt
  • 3 tablespoons chopped husked hazelnuts
  • 4 large firm but ripe Bosc pears
  • 2 tablespoons whipping cream
  • 2 tablespoons bittersweet (not unsweetened) or semisweet chocolate
  • 2 tablespoons imported milk chocolate
  • 1 large egg
  • + 2 more ingredients
    • Easy Tart Crust
    • 6 tablespoons raw sugar

Position rack in center of oven and preheat to 375°F. Place large sheet of parchment paper on work surface. Place crust dough atop parchment; roll out dough to 14-inch round. Transfer parchment with dough to large unrimmed baking sheet. Whisk egg and cream in small bowl. Brush center 10 inches of...

View full recipe at Epicurious


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