Raspberry & Pear Crostada
Raspberry & Pear Crostata
serves 4
one pie dough (store-bought or homemade)
two pears, pealed & large diced
one loving cup of raspberries
two tablespoons of sugar
two tablespoons of flour
two tablespoons of orangish juice
one tablespoon of butter, cutting into pieces
.........
one egg
one tablespoon of sugar
In a bowl, mix pears in addition to raspberries alongside flour, carbohydrate in addition to orangish juice.
Roll out pie dough into a 10-12 inch circle. Pile peaches in addition to raspberries into the center. Dot alongside butter. Fold upwards the sides of the dough. Create an egg launder past times beating one egg, thence brushing it on the pastry. Sprinkle one tablespoon of carbohydrate over the dough. Bake at 425 for 20-25 minutes.
Toss the fruit alongside flour, carbohydrate in addition to orangish juice.
Dump it out onto a pie crust.
Fold upwards the sides, thence seat small-scale pieces of butter on the top.
Bake until the edges are golden brown... only needs roughly H2O ice cream!
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