PEAR CROSTATA

FOR THE DOUGH

7 ounces all purpose flour

3.5 ounces unsalted butter, cubed

2 tablespoons sugar

Pinch of salt

3-4 tablespoons cold water

FOR THE STREUSEL (OPTIONAL)

3 tablespoons unsalted butter

1/2 cup all-purpose flour

1/4 cup sugar

2 tablespoons dark brown sugar

1/8 teaspoon ground clove

1/8 teaspoon salt

FOR THE PEARS

2-3 pears, peeled, halved, cored and thinly sliced

1 tablespoon unsalted butter

4 tablespoons sugar

For the dough, put flour, butter, sugar and salt into a gallon-size Ziploc bag. Place in the refrigerator to thoroughly chill over night or at least one hour.

When ready to make the dough, place contents of the bag into the bowl of a food processor fitted with a metal blade. Pulse the flour mixture 20-30 times until the mixture resembles a pebbly-sandy texture; the butter should be no larger than the size of peas.

With the machine now running, quickly add all of the water. Pulse 2-3 times more. The dough is ready when it holds together after being pinched together between your fingers. If it is too dry, add an extra tablespoon of water. Turn the dough out onto a large piece of aluminum foil and wrap up into a pouch; chill for at least 45 minutes to 1 hour.

Remove the dough 5-10 minutes before rolling to allow the dough to adjust to room temp. You will have to work quickly to prohibit the dough from becoming too soft; yet if it is too cold, the dough will crack. Lay dough out onto a floured work surface and shape into an oversized hockey puck. From the center applying medium pressure, start rolling the dough into a circle. After each push of the rolling pin, turn the dough 1/8 of a turn toward the right or left. This movement keeps the dough round and from sticking to the work surface. If the dough happens to stick, add more flour to the work surface. Continue rolling until the dough is 1/8 inch thick and about 9-10 inches is diameter. Transfer or slide dough onto a baking sheet and refrigerate until ready to use.

If making the streusel, mix together all dry ingredients in a bowl and set aside. Brown the butter in a small pan on the stove until it releases a nutty fragrance and is golden brown in color. Remove from heat and cool. When cool enough to handle, stir into the flour mixture until well combined. Set aside.

When ready to bake the tart, pre-heat the oven to 425 degrees. Place 2 tablespoons sugar in the center of the tart shell. Top with the thinly sliced pears, leaving about a 1-inch border. Rub the pears with the butter and top with remaining two tablespoons sugar.

If adding the streusel, eliminate the 2 tablespoons of sugar sprinkled on top of the pears. Add the streusel before folding up the crostata. Cover the pears with 2-3 spoonfuls of the streusel, then fold dough over. Bake for 15-18 minutes, turning every 5 minutes.