Name: Pear & blackberry crostata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: a little flour for dusting; 500g pack sweet shortcrust pastry; 4 tbsp blackberry conserve; 140g blackberry defrosted if frozen; 4 ripe pears peeled, cored and sliced; icing sugar for dusting

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Pear & blackberry crostata

Pear & blackberry crostata

Angela Boggiano

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Serves 6

Easy

Prep: 10 mins

Cook: 40 mins

plus cooling

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This traditional shortcrust lattice pie is filled with sweet, ripe fruit- serve warm with plenty of custard, cream or ice cream

Freezable (before baking)

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Ingredients

Nutrition

Units:

MetricUS

a little flour

for dusting
500g pack sweet shortcrust pastry
4 tbsp blackberry conserve
140g blackberry

defrosted if frozen
4 ripe pears

peeled, cored and sliced
icing sugar

for dusting

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Nutrition: per serving

kcal401
fat16g
saturates8g
carbs59g
sugars30g
fibre6g
protein5g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to preheat. On a lightly floured surface, roll out two-thirds of the pastry to a 5mm thick disc and use to line a 23cm pie tin, leaving any excess pastry to overhang. Spread the conserve onto the pastry base, then top with the blackberries and pears.
step 2

Roll out the remaining pastry on a lightly floured surface to 5mm thick. Using a fluted ravioli wheel, cut the dough into 12 x 23cm strips. To lattice the pastry, place a pastry strip horizontally on top of the pie, then lay a strip vertically, repeating to create a woven pattern. For an easier topping, simply arrange half the strips at 2cm intervals across the top of the pie. Repeat crosswise with the remaining strips. Seal and trim any excess pastry.
step 3

Place the crostata on the hot baking tray on the lowest shelf and bake for 40 mins. Set aside for 15 mins to cool then dust with icing sugar.

Recipe from Good Food magazine, November 2013

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