Comice Pear, Dried Fruit, and Huckleberry Crostata

Name: Comice Pear, Dried Fruit, and Huckleberry Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups pastry flour; 3/4 cup polenta; 1/2 cup granulated sugar; Large pinch of salt; 1 1/2 teaspoon baking powder; 1 teaspoon aniseeds, toasted; 1/2 cup chilled unsalted butter, cut into small pieces; 1 large egg, lightly beaten; 1 pound comice pears; 1 cup dried fruits; 1 full pint basket large, huckleberries; 2 large, ripe bananas, cut into 1-inch pieces; 2/3 cup granulated sugar; 2/3 cup packed light brown sugar; 1/4 teaspoon freshly ground pepper; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon aniseeds, toasted; Zest from 1/2 orange; Zest from 1 lemon; Juice of 1/2 lemon

Servings: persons

1 1/2 cups pastry flour
3/4 cup polenta
1/2 cup granulated sugar
Large pinch of salt
1 1/2 teaspoon baking powder
1 teaspoon aniseeds, toasted
1/2 cup chilled unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 pound comice pears
1 cup dried fruits
1 full pint basket large, huckleberries
2 large, ripe bananas, cut into 1-inch pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1/4 teaspoon freshly ground pepper
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon aniseeds, toasted
Zest from 1/2 orange
Zest from 1 lemon
Juice of 1/2 lemon

1
Preheat the oven to 375 degrees.
2
To make the topping, measure the flour, polenta, sugar, salt, baking powder, and aniseeds into a food processor or a stand mixer fitted with a paddle attachment.
3
Add the butter and pulseor mix on medium-low speed until the mixture resembles coarse crumbs.
4
Transfer the mixture to a bowl and make a well in the center.
5
Pour the egg into the well and toss the egg and flour together lightly and thoroughly with you fingers until evenly mixed.
6
The mixture will not adhere in the manner of a dough, but will clump together if pressed in your palm.
7
Set aside until needed.
8
To make the filling, combine all the ingredients in a large bowl and toss well until well mixed.
9
Turn into a 2-quart shallow baking dish.
10
Sprinkle the topping over the filling in a even layer.
11
Do not press down.
12
Place the dish on a baking sheet to catch the drips and place in the oven.
13
Bake until the juices are bubbling up around the topping and the top is crisp, and golden brown, about 1 hour.
14
Serve with ice cream if desired.

818

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 cups pastry flour, 3/4 cup polenta, 1/2 cup granulated sugar, Large pinch of salt, and more.

Yes, Comice Pear, Dried Fruit, and Huckleberry Crostata falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!