I've been meaning to make an exciting tart in an exciting pan, but those are one of those hard to make for one and hard to bring to a department to share. You need a reason for them. And then it was the Daring Baker's challenge for November. Well, crostata was, where crostata is a traditional Italian tart. And I'm home for Thanksgiving, so I figured it was perfect. The challenge was figuring out a filling, since it's November and not much is in season. I ended up going with an Anjou pear and pecan filling because it was as seasonal as I could get.
The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.
The recipe is here, and I used version 1. I caramelized some pears as the filling. I thought it was a little heavy on the pecans, but still good.
Caramelized Pear filling
4 Anjou pears, cut into slices (I didn't peel them and we barely noticed)
4 Tbsp butter
2 Tbsp brown sugar
2 Tbsp pecans
Cook the pears in the butter until the start to brown, then add sugar, brandy and pecans until they pears are soft to a fork. The whole process took about 20 minutes.