Roasted pear and cranberry crostata from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 237) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on December 25, 2019

    Like others have commented, this is a really pretty crostata. So easy to make and so delicious!

  • Nancy402 on December 21, 2019

    Delicious and festive. Beautiful presentation. Not difficult, although there are a few elements. Made the pastry in food processor, rather than the mixer, and it turned out very well.

  • laraeichhorn on February 12, 2019

    Used rhubarb in place of cranberries. Didn’t quite roll the dough out enough, but it was delicious. Best pie crust I’ve ever had and I’m not a big fan of pie crust.

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