-
1
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.
-
2
Pulse a few times to combine.
-
3
Add the butter and toss quickly with your fingers to coat each cube of butter with the flour.
-
4
Pulse 12 to 15 times, or until the butter is the size of peas.
-
5
With the motor running, add the 1/4 cup ice water all at once through the feed tube.
-
6
Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.
-
7
Turn the dough out onto a well-floured board and form into 2 disks.
-
8
Wrap the disks with plastic and refrigerate for at least one hour.
-
9
Preheat the oven to 450 degrees.
-
10
Roll each pastry disk into an 11-inch circle on a lightly floured surface.
-
11
Transfer them to 2 baking sheets lined with parchment paper.
-
12
For the filling, peel, core, and quarter the pears.
-
13
Cut each quarter into big chunks.
-
14
Toss the chunks with the orange zest.
-
15
Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border.
-
16
Sprinkle 1 tablespoon of cranberries over the top of each tart.
-
17
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade.
-
18
Add the butter and pulse until the mixture is crumbly.
-
19
Pour into a bowl and rub it with your fingers until it starts holding together.
-
20
Sprinkle evenly over the top of the two tarts.
-
21
Gently fold the border of each tart over the pears, pleating it to make a circle.
-
22
Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender.
-
23
Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.
