Pear & blackberry crostata

Pear & blackberry crostata

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Cooking time

Prep: 10 mins Cook: 40 mins plus cooling

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • before baking
Nutrition info

Nutrition per serving

kcalories
401
protein
5g
carbs
59g
fat
16g
saturates
8g
fibre
6g
sugar
30g
salt
0.4g
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Ingredients

  • a little flour, for dusting
  • 500g pack sweet shortcrust pastry
  • 4 tbsp blackberry conserve
  • 140g blackberries, defrosted if frozen
  • 4 ripe pears, peeled, cored and sliced
  • icing sugar, for dusting

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Method

  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.
  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.
  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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Comments

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Frantic Flapjack's picture

Not too impressed with this recipe. Too much pastry and not enough filling.

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