Ingredients
crust
- 1 2/3 cups unbleached all purpose flour
- 1/3 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
filling
- 1/4 cup (packed) golden brown sugar
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon (scant) ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon coarse kosher salt
- 2 1/4 pounds firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges
- 10 dried but moist Calimyrna figs (about 4 ounces), stemmed, quartered
- Heavy whipping cream (for brushing)
- Raw sugar
- 2 tablespoons honey
special equipment
- Rimless baking sheet
Description
A Free-form Crust Makes This Pear And Fig Crostata A Rustic And Beautiful Thanksgiving Dessert.
Bon Appetit Magazine
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