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1
Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine.
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2
Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible.
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3
Meanwhile, whisk together the yolks and milk in small bowl.
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4
Add the yolk mixture to the flour mixture and mix until a dough forms.
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5
Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours.
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6
(The dough will keep for several days in the fridge and several weeks in the freezer.)
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7
Make the Almond Cream: In the standing mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
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8
Add almond flour and mix until just combined.
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9
Add eggs and mix until combined.
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10
Add flour, vanilla, and salt and mix.
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11
Store covered in refrigerator for up to a week.
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12
Make the Roasted Pears: Preheat the oven to 350 degrees F. Toss the pears with the ginger in a roasting pan and arrange them in a single layer.
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13
Sprinkle the sugar on top and dot with the butter.
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14
Bake, stirring occasionally, until golden brown, about 45 minutes.
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15
Let cool.
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16
(Store covered in the refrigerator for up to a week.)
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17
Assemble the Crostata: Using half of the pie dough (reserve half for another use), roll the dough out on a lightly floured work surface into a circle about 12 to 14 inches in diameter and 1/8 inch thick.
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18
Transfer the dough to a lightly buttered baking sheet.
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19
Using a spatula, spread a circle of almond cream about 8 inches in diameter in the center of the dough (use about 1/2 cup of the almond cream).
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20
Arrange the pears in concentric circles in 2 layers on top of almond cream circle.
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21
Sprinkle the cranberries on top of the pears.
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22
Fold the edges of the dough in, slightly covering the pears, to form a free-form tart.
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23
Brush with the beaten egg and bake until the pastry is golden brown, about 1 hour.
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24
Remove from oven, let cool, and serve.
