Recipe: Pear and Dried Cherry Crostata
Description: This free-form tart is a perfect marriage of buttery crust, sweet honey, luscious fruit, and an unexpected hint of pepper. We love to combine pears with a bit of dried fruit plumped in Madeira, sherry, or dry port. The pairing is homey yet sophisticated, making it one of our favorite desserts featured in our cookbook, The Community Table (Grand Central Publishing release March 24, 2015), by Katja Goldman, Judy Bernstein Bunzl, and Lisa Rotmil. Serve with whipped cream drizzled with honey or powdered sugar.
Ingredients: [{"text": "3 tablespoons semolina flour"}, {"text": "2 1/4 cups unbleached all-purpose flour"}, {"text": "1/4 cup sugar"}, {"text": "1 teaspoon kosher salt"}, {"text": "1 cup chilled unsalted butter or solid coconut oil, cut into tablespoon size pieces"}, {"text": "3-4 tablespoons ice water"}, {"text": "1/4 cup madeira, sherry, or dry port"}, {"text": "1/4 cup dried cherries"}, {"text": "3 pears, such as red, Bosc, or Anjou, or a combination"}, {"text": "2 teaspoons lemon juice"}, {"text": "2 teaspoons unbleached all-purpose flour"}, {"text": "1 tablespoon sugar"}, {"text": "1 tablespoon honey"}, {"text": "1/2 teaspoon freshly ground black pepper"}]
Instructions: None
