Pear Croustade

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 6 tablespoons butter, cut into 1/2-inch pieces, chilled
• 1 1/2 tablespoons ice water
• 2 large anjou pears, quartered, peeled, cored, cut into inch size wedges
• 3 tablespoons sugar
• 1 tablespoon flour
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon ground allspice
• 1 large egg , beaten
• 1 tablespoon whipping cream or 1 tablespoon milk
• 2 tablespoons flour
• 1 tablespoon sugar
• 1 tablespoon butter, cut into 1/4 inch pieces

Recipe

• 1 make crust by mixing flour, sugar and salt in processor.
• 2 add butter using on/off turns until mixture resemble coarse meal.
• 3 transfer to large bowl.
• 4 mix egg yolk and ice water in small bowl.
• 5 use fork to blend enough yolk mixture, 1/2t at a time into flour mixture to form moist clumps.
• 6 gather dough into ball, flatten into disk, wrap in plastic and chill until firm, about 1 hour.
• 7 then position rack in center of oven and preheat to 400 degrees.
• 8 roll out dough on floured parchment paper to 10-inch round.
• 9 transfer dough on the paper to large baking sheet. for filling: toss pears, sugar, flour, lemon juice and allspice in large bowl.
• 10 overlap pear slices atop dough, leaving 2-inch board.
• 11 fold dough border over fruit, pleating loosely and pinching to seal any cracks.
• 12 brush dough with egg . drizzle cream or milk over filling.
• 13 for topping: mix flour and sugar in small bowl.
• 14 rub in butter with fingers until small clumps form.
• 15 sprinkle topping over filling.
• 16 then bake start until crust is golden and filling bubbles, about 40 minutes.
• 17 transfer to rack and cool slightly, about 15 minutes.
• 18 slide metal spatula under crust to free from parchment. serve warm or at room temperature. --bon appetit