Apple and Pear Crostata

When I first saw this "Barefoot Contessa" recipe, I wasn't too sure.  Pies aren't my strong point, but I thought I'd give it a try.  It was much easier than I expected.  I did the first step of making the pastry the day before and let it set in the frig overnight.  When I took it out the next day, I did let it sit out for a bit to slightly soften, otherwise it was too hard and would have crumbled.

And since you don't have to make a top crust and do that pinching thing (I'm completely handicapped in the area), it actually came out looking great.  You simply fold up about 2" pieces of the outlying crust and then "pleat it" around the edges to make a neat presentation.  

The combination of apples of pears adds that bit of gritty texture from the pears which I appreciated, and who doesn't like that spiced crumble on top?  Serve warm or at room temperature, which ice cream if you like.

APPLE and PEAR CROSTATA

For the crust:
1 cup AP flour
2 Tbsp granulated or superfine sugar
1/4 tsp kosher salt
1/4# (1 stick) very cold unsalted butter, diced
2 Tbsp iced water

For the filling:
2 tart apples
2 pears
1/4 tsp grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 tsp kosher salt
1/4 tsp ground cinnamon
1/8 tsp ground allspice
4 Tbsp (1/2 stick) cold unsalted butter, diced

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 pulse 12-15 times, or until the butter is the size of peas.  With the motor running, add the ice water all at once through the feed tube.  Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.  Turn the dough onto a well-floured board and form into a disk.  Wrap with plastic and refrigerate for at least 1 hour.  *You don't need a food processor for this!  You can mix together the flour, sugar, and salt then cut the butter into it using a pastry cutter or two butter knives.  Then slowly pour in ice water one tablespoon at a time while gently stirring with a fork.  When dough begins to come together in a loose ball, then burn dough onto a well-floured surface and form into a disk.  Handle dough as little as possible.

Preheat oven to 450.

Flour a rolling pin and roll the pastry into an 11" circle on a lightly floured surface.  Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples and pears into 8ths.  Cut each wedge into 3 chunks.  Toss the chunks with the orange zest.  Cover the tart dough with the apple chunks leaving a 1 1/2" border.

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 (again, you can do this with a pastry cutter.)  Pour into a bowl and rub it with your fingers until it starts holding together.  Sprinkle evenly on the apples.  Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20-25 minutes, until the crust is golden and the apples and pears are tender.  Allow to cool.  Serve warm or at room temp with a scoop of vanilla bean ice cream.