Are you ready to bake a truly stunning, bakery-worthy dessert that is the very essence of an elegant holiday celebration? A dessert that looks like a masterpiece from a fine Italian pastry shop, but is a wonderfully rustic and rewarding project to create at home? This incredible, from-scratch Pear and Cranberry Crostata, with its flaky butter crust, creamy almond filling, and jewel-toned fruit topping, is that unforgettable dessert.
This isn’t just a recipe; it’s a guide to creating a true showstopper. A crostata is a free-form Italian tart, and this version is the epitome of sophisticated comfort. We’ll show you how to master three perfect components: a rich and tender pastry, a luscious and nutty almond cream (frangipane), and a beautifully roasted pear and cranberry topping. While it is a special-occasion project, our simple make-ahead plan makes this impressive dessert completely stress-free.
Table of Contents
Table of Contents
Recipe Overview: An Elegant Italian Masterpiece
What makes this Pear and Cranberry Crostata so spectacular is its incredible, multi-layered combination of sophisticated flavors and textures. The base is a rich and tender, from-scratch Italian-style shortcrust pastry. This is topped with a layer of creamy, nutty almond frangipane, which bakes into a soft, cake-like cushion for the fruit. The topping of sweet, tender, ginger-roasted pears and bright, tart pops of fresh cranberries provides the perfect, festive finish. It’s a make-ahead marvel that is perfect for Thanksgiving, Christmas, or any elegant dinner party.
| Metric | Time / Level |
| Total Time | 4 hours (includes chilling and cooling) |
| Active Prep Time | 1 hour |
| Difficulty Level | Advanced |
| Servings | 8-10 |
Your Holiday Baking Game Plan (Make-Ahead Schedule)
The secret to this seemingly complex dessert is to make it in easy, manageable stages. This is the perfect timeline for a stress-free holiday.
- Up to 1 Week Ahead: Make the Almond Cream (Frangipane). Store it in an airtight container in the refrigerator.
- Up to 3 Days Ahead: Make the Pie Dough, wrap it tightly, and store it in the refrigerator. You can also prepare the Roasted Pears and store them in an airtight container in the refrigerator.
- On Serving Day: Simply roll out your chilled dough, assemble the crostata with your pre-made components, and bake it fresh so your home is filled with the most incredible aroma!
The Essential Ingredients for This Gourmet Tart
This recipe is built from three delicious, from-scratch components.
- The Italian Pie Dough (Pasta Frolla): A rich, tender, and almost cookie-like crust that is the perfect sturdy base for our fillings.
- Egg Yolks & Milk: Unlike a standard American pie crust which uses only ice water, this classic Italian shortcrust pastry is enriched with egg yolks and milk. This creates a crust that is richer, more tender, and more flavorful.
- The Creamy Almond Cream (Frangipane): This is the luscious, nutty layer that elevates this tart to a gourmet level.
- Almond Flour: It is essential to use finely ground, blanched almond flour, not coarse almond meal. This is the secret to a smooth, creamy, and light frangipane that bakes into a beautiful, soft, cake-like layer.
- The Roasted Pear & Cranberry Topping:
- Bosc Pears: A firm pear like a Bosc is the ideal choice for roasting. It has a wonderful, sweet flavor and, most importantly, it holds its shape beautifully during baking and will not turn to mush.
- Fresh Cranberries: Bright, tart, and beautiful fresh cranberries provide the perfect pop of color and a tangy flavor contrast to the sweet pears and the rich almond cream.
- Fresh Ginger: A few pieces of fresh ginger roasted with the pears is a brilliant touch that adds a wonderful, warm, and unexpected spicy note.
Step-by-Step to a Show-Stopping Crostata
Let’s break this incredible project down into simple, manageable parts.
Part 1: The Rich Pasta Frolla (Pie Dough)
Step 1: In the bowl of a standing mixer fitted with the paddle attachment, combine the 3 cups of all-purpose flour, the 1 1/2 tablespoons of sugar, and the 1 teaspoon of salt.
Step 2: With the mixer on low, add the 3 sticks of cubed, chilled butter and continue mixing until the mixture holds together when you clump it, with some pecan-sized lumps of butter still visible.
Step 3: In a small bowl, whisk together the 3 egg yolks and the 5 tablespoons of milk. Add this yolk mixture to the flour mixture and mix on low until a dough just forms.
Step 4: Transfer the dough to a sheet of plastic wrap, form it into a flattened disc, wrap it well, and store it in the refrigerator for several hours, or preferably overnight.
Part 2: The Creamy Almond Cream (Frangipane)
In the bowl of a standing mixer fitted with the paddle attachment, cream together the 14 tablespoons of butter and the 1 cup of sugar until they are light and fluffy.
Add the 2 1/4 cups of almond flour and mix until it is just combined. Add the 4 eggs, one at a time, and mix until combined. Finally, add the 1/4 cup of all-purpose flour, the 1/2 teaspoon of vanilla extract, and the pinch of salt and mix until smooth. Store this, covered, in the refrigerator for up to a week.
Part 3: The Roasted Pear & Cranberry Topping
Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a roasting pan, toss the 6 peeled, halved, and cored Bosc pears with the 4 pieces of fresh ginger. Arrange them in a single layer.
Step 3: Sprinkle the 1 cup of sugar over the top of the pears and dot them with the 1/4 cup of butter.
Step 4: Bake, stirring them occasionally, for about 45 minutes, until the pears are tender and a beautiful golden brown. Let them cool completely.
Part 4: Assembling and Baking Your Crostata
Step 1: Preheat your oven to 350°F (175°C). Using half of your prepared pie dough, roll the dough out on a lightly floured work surface into a large circle, about 12 to 14 inches in diameter and 1/8-inch thick. Transfer the dough to a lightly buttered baking sheet.
Step 2: Using a spatula, spread a thick, even circle of the almond cream (about 1/2 cup) in the center of the dough, leaving a clean, 2- to 3-inch border all the way around.
Step 3: Artfully arrange the cooled, roasted pear halves in a concentric circle on top of the almond cream. Sprinkle the 1/2 cup of fresh cranberries on top of the pears.
Step 4: Now for the rustic fold! Gently fold the border of the dough up and over the filling, overlapping the dough slightly as you go around the circle to create a beautiful, rustic, free-form tart.
Step 5: Brush the folded dough edges with a beaten egg and bake for about 1 hour, until the pastry is a deep golden brown and the almond cream is puffed and set.
Let the finished crostata cool on the pan for at least 30 minutes before slicing and serving.
The Best Rustic & Elegant Pear and Cranberry Crostata
An elegant, from-scratch recipe for a rustic, free-form Italian tart (a crostata) with pear, cranberry, and almond cream. The dessert features three distinct homemade components: a rich, buttery pie dough, a creamy almond cream (frangipane) filling, and a topping of Bosc pears that have been roasted with ginger until golden. The dough is rolled out, spread with the almond cream, topped with the roasted pears and fresh cranberries, and then the edges are folded in before being brushed with egg and baked until the pastry is golden brown.
- Prep Time: 35 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 4 hours 50 minutes (includes chilling and cooling time)
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking, Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- For the Pie Dough:
- 3 cups all-purpose flour
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- 3 sticks (1 1/2 cups) chilled unsalted butter, cut into cubes
- 3 egg yolks
- 5 tablespoons milk
- For the Almond Cream:
- 14 tablespoons (1 3/4 sticks) unsalted butter
- 1 cup sugar
- 2 1/4 cups almond flour
- 4 eggs
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Roasted Pears & Assembly:
- 6 Bosc pears, peeled, halved, and cored
- 1 cup sugar
- 1/4 cup unsalted butter
- 1 (1-inch) piece fresh, peeled ginger, cut into 4 pieces
- 1/2 cup fresh cranberries
- 1 egg, beaten
Instructions
- Make the Pie Dough: In a stand mixer with a paddle attachment, combine the flour, sugar, and salt. Add the butter and mix until the mixture has pecan-sized lumps of butter. Whisk together the yolks and milk, then add to the flour mixture and mix until a dough forms. Wrap the dough in plastic and refrigerate for several hours.
- Make the Almond Cream: In a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the almond flour, then the eggs, and finally the flour, vanilla, and salt. Store covered in the refrigerator.
- Make the Roasted Pears: Preheat the oven to 350°F. In a roasting pan, toss the pears with the ginger. Sprinkle with sugar and dot with butter. Roast for about 45 minutes, stirring occasionally, until golden brown. Let cool.
- Assemble the Crostata: Preheat the oven to 350°F. On a floured surface, roll out half of the pie dough into a 12- to 14-inch circle and transfer it to a lightly buttered baking sheet.
- Spread about 1/2 cup of the almond cream in an 8-inch circle in the center of the dough.
- Arrange the cooled roasted pears in concentric circles over the almond cream. Sprinkle the cranberries on top.
- Fold the edges of the dough in, slightly overlapping the fruit, to create a rustic border.
- Brush the dough with the beaten egg.
- Bake for about 1 hour, until the pastry is golden brown. Let cool before serving.
Notes
- This is a multi-component recipe where each part—the dough, the almond cream, and the roasted pears—can be made ahead of time and stored in the refrigerator.
- The pie dough recipe makes enough for two crostatas; the second half can be frozen for later use.
- Roasting the pears before baking them in the crostata develops a deeper, more caramelized flavor.
Nutrition
- Serving Size: 1/8 of tart
- Calories: 750-900
- Sugar: 60-75 g
- Sodium: 200-300 mg
- Fat: 50-65 g
- Saturated Fat: 28-35 g
- Trans Fat: 0 g
- Carbohydrates: 70-85 g
- Fiber: 6-9 g
- Protein: 12-16 g
- Cholesterol: 200-250 mg
Storage and Make-Ahead Tips
- Make-Ahead: As outlined in our “Game Plan” above, this is the perfect dessert to make in stages over a few days to make your holiday baking completely stress-free.
- Storage: The finished crostata is at its best on the day it is made, but it will keep, covered, at room temperature for up to 2 days.
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Enjoy Your Elegant Italian Masterpiece!
You’ve just created a truly special, show-stopping dessert that is the very definition of rustic elegance. This Pear and Cranberry Crostata is a perfect symphony of flaky pastry, creamy almond filling, and sweet and tart fruit. It’s a rewarding baking project that is guaranteed to be the most memorable finale to any holiday feast.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who is ready for a holiday baking adventure!
Frequently Asked Questions (FAQs)
Q1: What is the difference between a crostata and a galette?
A crostata is the traditional Italian name for a rustic, open-faced, free-form tart, just like this recipe. A galette is the French equivalent. While there are some subtle, traditional differences in the types of pastry that might be used, in modern baking, the two terms are used almost interchangeably to refer to a beautiful, easy-to-make, free-form tart.
Q2: What is almond cream, or frangipane?
Frangipane is a classic, rich, and creamy filling that is used in many French and Italian pastries. It is made from a simple blend of almond flour, butter, sugar, and eggs. It has a thick, paste-like consistency when it is raw, but as it bakes, it puffs up into a wonderfully soft, moist, and almost cake-like layer that is the perfect, delicious bed for fruits like pears, apples, or apricots.
Q3: Can I make this entire crostata ahead of time?
Yes, this is a fantastic make-ahead dessert! The best method is to prepare all the components separately and store them as directed in the “Make-Ahead Game Plan” above. This allows you to do a quick, fresh assembly on the day of your event, which will give you the best final texture with the crispiest crust. You can also bake the entire dish a day in advance and serve it at room temperature.
Q4: My crust got soggy on the bottom. What went wrong?
A soggy bottom is usually caused by a filling that is too wet. This recipe brilliantly helps to prevent that by roasting the pears separately first. This step is crucial because it cooks out a lot of the pears’ natural moisture before they ever go onto your delicate pastry. Also, be sure that your almond cream is not too thin.
Q.5: Can I use a store-bought pie crust for this recipe?
Yes, for a convenient shortcut, you can absolutely use a high-quality, all-butter, store-bought refrigerated pie crust. Simply unroll it and proceed with the assembly as directed.