So let’s be clear. You could choose not to make this crostata. You could go and do something more sensible with your time. Pilates. Clearing out your email inbox. Learning the subjunctive in Italian. However, to be clear, that would be the Wrong Decision.
This comes from a bloody wonderful baking book, Flour by Joanne Chang. I think it’s the first American recipe book that I’ve really clicked with, as I often find US recipes too excessive for my tastes (Paula “deep fried cheesecake” Deen, anyone), too twee (cake pops? seriously?), too gross (cake mix) or too f***ing gluten free (don’t get me started). But Ms. Chang’s recipes, while definitely American in origin, also draw on her considerable experience with French patisserie in professional kitchens. She writes engagingly, rather than nauseatingly, about her inspiration. Her explanations of tricky techniques are exemplary. And I want to cook every single thing.
I started with creme caramels last year, which came out perfectly first try, 95% due to the exceptionally clear recipe. I’ve also cooked the cranberry and maple pecan breakfast cake which was a wonderful, sticky loaf. The crostata, however, knocked my culinary socks off. Impossibly buttery, crisp pastry with crunchy demarara topping, wrapped around pears cooked in ginger wine and tart cranberries. Make. This. Now.
Actually, go here on the Food Network – that way you have an excuse to look at David Rocco. I made practically no changes to her recipe, apart from dousing my pears in ginger wine as they went in the oven, and as much as I love touchtyping, I have a new years gym regime to complete. (For the interested, it involves swearing at Jillian Michaels on my iPad twice a day while other gym goers point and stare.)
Happy 2012! I’ll be the one sleeping on the Smith machine.
One Comment on "Roasted pear and cranberry crostata"
I love crostata in my breakfast
My mom made it for me last year. But now I’m far away from her and missing it taste still. Looking forward to its ingredients. Thanks for making smile on my face.