Ina Garten’s Pear and Cranberry Crostata | Barefoot Contessa | Food Network

Ina’s pear and cranberry crostata is a delicious twist on her favorite apple crostata! This bright dessert is the perfect treat to impress your guests at any summer gathering.
#InaGarten #BarefootContessa #FoodNetwork #Crostata
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Get the recipe ▶ https://foodtv.com/3T3LIzc
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pear and Cranberry Crostata
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 50 min
Prep: 20 min
Inactive: 1 hr
Cook: 30 min
Yield: 2 tarts; 12 servings

Ingredients

For the pastry:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced

For the filling:
3 pounds Bosc pears
1/2 teaspoon grated orange zest
2 tablespoons dried cranberries
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 pound cold unsalted butter (1 stick), diced

Directions

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
Preheat the oven to 450 degrees.

Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.

For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.

Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.
Copyright 2012 by Ina Garten. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ina Garten’s Pear and Cranberry Crostata | Barefoot Contessa | Food Network

so I think I’m going to make a twist on my favorite apple cstada it’s even better it’s a pear and cranberry crstada so it’s got a great crust and it’s pears and cranberries baked into it so delicious i’m starting with three lbs of boxed pears they’re really firm so they’re great for baking okay half a teaspoon of grated orange zest orange and pears is just fantastic together just going to stir that through okay that’s the pears now for the pastry it’s chilling in the fridge i’ve made this pastry so often I could do it in my sleep put two cups of allpurpose flour into the bowl of a food processor fitted with a steel blade add 1/4 of a cup of granulated sugar half a teaspoon of kosher salt and a half a pound of very cold diced unsalted butter pulse it until the butter is just the size of peas and the mixture is really crumbly then get some ice water with the motor running pour in 1/4 of a cup of the ice water all at once through the feed tube stop the machine just before the dough comes together turn the dough out onto a wellfled board pull it together and cut it in half each half is going to make one cstada then just wrap it in plastic and refrigerate it for at least an hour when it’s rested roll out the dough into two 11in circles then put them on two baking sheets lined with parchment paper and you’re ready to go so the pastry is all rolled out now I just need the filling so I’ve got the pears all ready the pears and orange just going to go right in the middle on top of this I’m going to do one tablespoon of cranberries just gives it a little tartness along with the sweetness that looks great too one tablespoon of cranberries on each tart i love the combination of cranberries and pears okay now I have a topping to make so half a cup of flour this is going to make the topping for two tarts half a cup of sugar this kind of like making the crumble topping for say a crisp it’s just right on top of the tart it’s a good combination half a teaspoon of cinnamon love cinnamon cinnamon pears and cranberries how bad can that be 1/4 of a teaspoon of allspice just to give a little extra [Music] spice half a teaspoon of salt and then butter i’ve got really cold butter that’s diced it’s a quarter of a pound i’m just going to pulse it until it’s the size of peas so the butter is like crumbly okay fabulous into a bowl and so I’m just going to rub this in between my fingers until it gets really crumbly i’m going to put the crumble on first and then I’ll show you i’m going to fold the edge right over it’s going to sort of enclose it so I’m just going to take the crust just fold it right up over the filling and the crumble that’s why it’s important to do the crumble first just fold it just doesn’t have to be perfect you want it to be very rough very homemade looking just fold it right up so much easier than doing a pie into the oven 450° it’s a really hot oven for 30 minutes and these are going to be such good tarts