Desserts | Fruit

Pear Crostata with Ginger and Lemon

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Lemon and fresh ginger-infused pears baked in a rustic free-form crostata (or galette). Make the dough in minutes in a food processor.

Lemon Ginger Pear Crostata

This recipe for homemade pear crostata makes a simple open-face fruit tart with layers of flavor and a handful of ingredients: Pears, fresh ginger and lemon enclosed in a tender, easy-to-make pastry dough.

Basically, a crostata is a one-crust pie.

Whether you call it a galette as they say in French, or by its Italiano name as I do, they are one in the same dessert.

Things to love about making crostata:

  1. They’re less demanding to make than a two-crust pie.

Are you intimidated by the idea of attempting to make pastry for a homemade apple pie, but don’t want to miss the pleasure of digging in to flaky, buttery pastry and sweet tender fruit? Crostata is the perfect place to start.

2. Crostatas have the ultimate casual vibe — and who doesn’t love keeping things relaxed in the kitchen?

Lemon Ginger Pear Crostata

Because they’re baked in a rustic free-form shape without the structure of a pan or pie plate, there’s no need to stress about technical imperfections like tearing, sloppy crimping and cracks.

That’s exactly how they’re supposed to look!

Unlike a typical two-crust pie, a crostata with pears doesn’t have pastry dough covering its face, leaving a space where the oozy baked fruit peeks out.

However, crust-lovers will appreciate that the edges of a crostata are often the best part.

Those flaky folds around the edge enclose the juicy fruit like a buttery envelope.

More easy pear desserts:

My easy to handle pastry dough recipe is a go-to crust for all kinds of fruit crostatas.

It’s lightly sweetened and perfect for filling with whatever fruit is in season.

Try apples for the filling instead, and spice it up with cinnamon instead of the cardamom called for in the recipe.

Note: If you use this pastry dough recipe to make a crostata filled with juicy summer fruit like berries or stone fruits, just be sure to toss them with a tablespoon or two of cornstarch to keep the crust from getting soggy.

Rustic Pear Crostata

The best pears to use for baking galette or pear crostata

In general, pears with a firm texture are best for baking.

  • Choose pear varieties such as Bosc, Anjou, or D’Anjou which are crisper and hold their shape well after baking.
  • Seckel pears are a beautiful crimson-blushed variety with snappy texture and spicy flavor, and they’re wonderful for baking. But since they can be smaller than other pears you might need one or two additional pears than the recipe specifies to fill the crostata.

Try to avoid using Bartletts or Comice pears because they tend to be softer and juicer, and can turn mushy in the oven.

I like to leave the pears unpeeled, but go ahead and peel your pears if you prefer.

Serving ideas for pear crostata

The crostata will be bubbling and juicy when it comes out of the oven, but as it cools the syrupy pears will settle and thicken.

Let the crostata cool to warm or room temperature (if you can!) before slicing.

Serve slices of the crostata topped with ice cream, a sprinkle of powdered sugar and a little more lemon zest, or just as is.

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Lemon Ginger Pear Crostata

Rustic Pear Crostata

Familystyle Food
Rustic pear crostata is an easy to make one-crust fruit tart filled with fresh ginger and lemon-infused pears in a tender buttery pastry.Make the dough in minutes using a food processor up to two days ahead.
Print Pin
5 from 9 votes
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine Baking
Servings 6 servings

Ingredients

Dough
  • 1 1/2 cups (225 g) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 stick, 8 tablespoons cold unsalted butter, cut into cubes
  • 1 teaspoon white vinegar
  • 4 – 6 tablespoons ice water
Crostata
  • 1/2 cup (118.29 g) granulated sugar
  • 1/2 teaspoon ground cardamom, optional
  • 1 tablespoon grated fresh ginger
  • Grated zest of 1 lemon
  • 2 ripe but firm pears, peeled if desired
  • 1 egg
  • 2 teaspoons heavy cream or milk
  • 1 1/2 teaspoons raw turbinado sugar

Instructions 

Make the dough:
  • Pulse the flour, sugar and salt in a food processor until blended, about 10 seconds. Add the butter and process 15-20 seconds, or until it looks like coarse breadcrumbs.
  • Add the vinegar and 4 tablespoons water through the feed tube, pulsing just until the dough forms a ball around the blade (add more water a teaspoon at a time if the mixture appears too dry).
  • Dump the dough out onto a piece of lightly floured parchment paper and pat into a smooth ball, then flatten into a disc. Fold the parchment around the dough and wrap in plastic wrap. Refrigerate for 30 minutes or up to 2 days ahead.
Make the crostata:
  • Heat the oven to 400 degrees with a rack centered in the middle.
  • Remove the pastry dough from the refrigerator and unwrap. Let it soften until pliable (your finger will leave an indentation when lightly pressed), 10 – 15 minutes depending on the temperature in your kitchen.
  • Meanwhile, stir together the sugar, cardamom, ginger and lemon zest in a small bowl until it looks like wet sand. Set aside. 
  • Cut the pears in half and remove the cores. Slice each half horizontally into 1/4-inch thick slices.
  • Sprinkle a little flour on both sides of the dough, then roll it out on a lightly floured surface to make a circle roughly 12-inches in diameter. Transfer to a parchment-lined baking sheet.
  • Using an upside-down 8 or 9-inch cake pan or tart ring as a guide, make a light circle-shaped indentation in the center of the dough, leaving a 2 or 3 inch border. Sprinkle half the ginger sugar mixture over the circle. Arrange the pears shingle-style on top of the sugar. Sprinkle the remaining sugar mixture over the pears.
  • Fold the edges of the dough over the fruit leaving the center exposed, making casual pleats as you go. Remember, this is a rustic tart, so there’s no need to be perfect 🙂
  • Lightly beat the egg with the cream or milk and brush over the dough. Sprinkle with the turbinado sugar.
  • Bake 45 minutes, until the edges the crostata are golden brown and the fruit is juicy and bubbling.
  • Cool at least 15 minutes before slicing and serving.

Notes

The pastry dough can be made ahead 2 days in advance or wrap well and freeze for up to a month.
Use this pastry dough recipe to make a crostata filled with juicy summer fruit like berries or stone fruits, just be sure to toss them with a tablespoon or two of cornstarch to keep the crust from getting soggy.

Nutrition

Serving: 1g | Calories: 251kcal | Carbohydrates: 57g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 402mg | Potassium: 112mg | Fiber: 3g | Sugar: 29g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 2mg
Did you make this recipe? Mention @Familystylefood or tag #familystylefood on Instagram!!

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

7 Comments

  1. Hello! Do you think this could be made the day before? I’m considering it for Christmas dinner but it would convenient to make it a day ahead. Thanks!

    1. Hi Aly, I think you’ll enjoy it most if you bake the crostata shortly before serving. If you want to save time and prepare it ahead, go through step 7. Put in on a cookie sheet and keep refrigerated. About an hour before you’re ready to serve it, brush the crust with the egg wash and bake. I hope that helps!

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