Pear and Barberry Crostata with Almond Crust
A rustic free-form tart featuring tender roasted pears and tart-sweet dried barberries nestled in a buttery almond-flour crust, finished with sliced almonds and a golden egg wash. The combination of apple pie spice and almond extract creates warm, subtle depth that complements both the fruit's natural sweetness and the barberries' bright acidity. Perfect for casual entertaining or a special dessert when you want something elegant but approachable. This version uses almond flour for texture and flavor complexity, distinguishing it from traditional all-purpose crusts.
Ingredients
- 1 ¼ cup all-purpose flour
- ½ cup almond flour
- 1 tbsp granulated sugar
- ¼ tsp McCormick Gourmet Sicilian Sea Salt
- ½ cup unsalted butter, cold, diced
- 3 firm Bosc pears, peeled, cored, quartered
- ¾ cup dried barberriesdried cranberries1:1common substitute
more tart, less complex
- ½ cup granulated sugar, divided
- 2 tbsp all-purpose flour
- 1 tsp McCormick Apple Pie Spicehomemade blend1 tsp cinnamon + 0.25 tsp nutmeg + pinch clovebudget-friendly
customizable warmth
- ½ tsp McCormick Pure Almond Extract
- 1 egg, lightly beaten
- 2 tbsp sliced almonds
Instructions
- 1
Pulse all-purpose flour, almond flour, sugar, and sea salt in food processor to combine.
- 2
Add cold diced butter and pulse until mixture resembles coarse crumbs.
- 3
With processor running, add ice-cold water until dough just forms.
- 4
Turn dough onto floured surface, knead until smooth, shape into 8-inch disk, wrap, and refrigerate 1 hour.
- 5
Preheat oven to 425°F.
- 6
Mix 7 tablespoons sugar, flour, apple pie spice, and sea salt in large bowl.
- 7
Add pears, barberries, and almond extract; toss gently to coat.
- 8
Roll dough between parchment paper into 12-inch circle; transfer to parchment-lined baking sheet.
- 9
Spoon filling into center, leaving 1 1/2 inches of dough at edges.
- 10
Fold crust edges up and over fruit, pleating as needed.
- 11
Brush crust with beaten egg, sprinkle with remaining sugar and sliced almonds.
- 12
Bake on middle rack 25 to 30 minutes until pears are tender and crust is golden brown.
- 13
Cool slightly on baking sheet, then cool completely on wire rack before serving.
Tips
Keep all dough ingredients and water ice-cold to ensure a flaky, tender crust; warm butter creates dense, tough pastry.
Don't overwork the dough after adding water; process just until it forms a shaggy mass, then knead gently by hand until smooth.
If edges brown too quickly during baking, tent loosely with foil while pears finish cooking.
Good to Know
Cover cooled crostata with plastic wrap; store at room temperature up to 2 days or refrigerate up to 4 days.
Prepare and chill dough up to 1 day ahead. Assemble and bake day of serving for best crust texture.
Serve warm or at room temperature with vanilla ice cream, whipped cream, or plain Greek yogurt.
Common Mistakes
Warm butter in dough to avoid tough, dense crust with poor flake structure.
Overwork dough after water addition to avoid dense, gluey texture.
Overfill the tart to avoid fruit leaking and crust staying doughy.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
customizable warmth
FAQ
Can I use fresh barberries instead of dried?
Fresh barberries work but are rare in most markets and have more moisture, which may affect filling consistency. If using, reduce quantity to 0.5 cup and pat dry before tossing with other filling ingredients to prevent excess liquid.
What if my dough tears when rolling or transferring?
Minor tears are normal in crostata. Pinch edges gently to seal, or simply fold the crust edge over the tear. The rustic aesthetic welcomes imperfections. If dough cracks significantly, knead scraps into a patch and press over the hole.
How long can I keep the baked crostata?
Store covered at room temperature up to 2 days for crisp crust, or refrigerate up to 4 days. Reheat gently in a 300°F oven for 10 minutes before serving to restore crust texture. Crostata does not freeze well due to pastry becoming tough.