Preheat oven to 375 degrees. Prepare Pecan Pastry: Combine flour, pecans, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle ice water, 1 tablespoon at a time, over flour mixture; toss with a fork until moistened. Gather flour mixture into a ball, kneading gently until it holds together.
Stop what you're doing. You need to make this Pear Crostata immediately.
Servings and Ingredients
|1 ¼ c. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee pecans, toasted and ground|
|½ tsp. Hy-Vee salt|
|¼ c. Hy-Vee shortening|
|¼ c. Hy-Vee salted butter, cold|
|½ c. Hy-Vee granulated sugar|
|2 tbsp. Hy-Vee all-purpose flour|
|¼ tsp. Hy-Vee ground nutmeg|
|1 tbsp. fresh lemon juice|
|6 firm ripe Anjou pears, peeled, cored, and sliced 1/4-inch-thick|
|1 tbsp. Hy-Vee half-and-half|
|2 tbsp. Hy-Vee chopped pecans|
|Whipped cream, for serving|
Things To Grab
- Medium bowl
- Pastry blender
- Rolling pin
- Parchment paper
- Baking sheet
- Silicone pastry brush
- Wire cooling rack
Roll pastry into a 13-inch circle on lightly floured parchment paper. Slide paper with pastry onto baking sheet; set aside.
Combine sugar, flour, and nutmeg. Add lemon juice and pears; toss to coat. Arrange pear slices in an 11-inch circle to overlap in center of pastry; fold pastry edges over filling. Lightly brush pastry edges with half-and-half; sprinkle with pecans. Bake 50 to 55 minute or until filling is bubbly. Cool on a wire rack. Serve with whipped cream.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 15mg
- Sodium: 160mg
- Total Carbohydrates: 40g
- Protein: 3g
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