Ricotta and Prosecco Poached Pear Crostatas

For this straightforward but subtle pear crostata, the fruit is poached in Prosecco and layered over creamy ricotta inside a folded crust. The pastry is made tender and frivolously tangy by the addition of crème fraîche into the dough, and a touch of freshly cracked black pepper provides a singular spiciness to the candy filling. Our recipe yields two crostatas and is straightforward to make forward, which means this elegant pear dessert is a superb selection for a particular dinner or vacation celebration.

Continuously Requested Questions

  • What’s the distinction between a crostata and a galette?

    One of many foremost variations is linguistic: “Galette” is a French phrase and “crostata” is Italian. Each can be utilized to explain this type of freeform, spherical, typically open-faced pastry, which may be made candy or savory. However these phrases can even produce other meanings of their respective languages — as an example, the well-known buckwheat crêpes of France’s Brittany area are additionally known as galettes. A crostata can even resemble a extra polished tart or pie made in a tin with a lattice crust on high, like this straightforward however elegant jam crostata.

  • What sort of pear is greatest for tarts like this crostata?

    This recipe requires Bartlett pears, the inexperienced or blush-tinged yellow pears which can be the most-produced selection within the U.S. They need to be ripe but in addition agency: When poaching or baking pears (for this crostata, you will do each), fruits which can be too smooth or juicy can crumble within the warmth. Different pear varieties that maintain their form properly when baking embody Bosc and Anjou, that are each on the firmer facet.

Notes from the Meals & Wine Check Kitchen

This crostata works effectively with any good store-bought ricotta, however for a extra private contact, you can even make your individual ricotta-style recent cheese at dwelling. When you go this route, word that the method of separating the curds from the whey and straining the cheese takes simply over three hours (or extra).

“True” ricotta is a whey cheese made utilizing the byproduct of cheese manufacturing — ricotta means “re-cooked” in Italian, a reference to heating the whey for a second time till the proteins coagulate — however this selfmade model does the job and tastes amazingly milky and recent.

Make forward

The pastry may be refrigerated for 1 day or frozen for as much as 1 month.

The crostatas may be ready by way of Step 4 and frozen for as much as 2 weeks. Bake straight from the freezer.

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