Late Summer Crostata
Serve with J. Lohr Estates Bay Mist White Riesling or J. Lohr Late Harvest White Riesling
Preheat Oven to 350ºF
10 tablespoons butter, cut up
2 cups flour
½ teaspoon salt
½ cup plus 4 tablespoons sugar
1 egg yolk
½ cup crème fraîche
4 - 5 pears, peeled, cored & sliced into eighths
1 cup blackberries, optional
1 teaspoon cinnamon
2 tablespoons cream
In a mixer with the paddle attachment, mix 8 tablespoons of the butter, flour, salt, and 2 tablespoons of the sugar until sandy.
In a separate bowl, blend the egg yolk and the crème fraîche. Add the blended egg yolk and crème fraîche to the flour mixture, and mix until barely combined.
Form into a disk and chill. Meanwhile, toss the sliced pears with 1/2 cup of the sugar and cinnamon.
Roll out the dough to a 1/8-inch thickness on a floured surface and cut out 8-inch disks or 1 large round disk and place on a parchment-lined sheet pan.
Place the apples and blackberries in the center of the dough, leaving a 2-inch flap of dough around the edge.
Fold over the flap onto the apples, forming a rustic, uneven rim around the crostata. (The pears should NOT be completely covered with the dough.)
Dot with the remaining 2 tablespoons of butter. Brush the edge with the cream and sprinkle with the remaining 2 tablespoons of sugar.
Bake for 25 to 35 minutes, until light golden brown and apples are tender. Allow to cool.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.