Pear And Medjool Date Croustade Recipe

Name: Pear And Medjool Date Croustade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar the recipe calls for powdered sugar; 1/3 cup cornmeal; 10 tablespoons butter cold, cut into cubes; 1 large egg chilled, divided; 3 anjou pears large, peeled,cored each cut into 8 wedges; 3 tablespoons sugar; 1 all purpose flour tablsepoon; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 7 medjool dates large, pitted and torn into strips; 1 1/2 teaspoons turbinado sugar

Servings: persons

1 1/2 cups all-purpose flour
1/2 cup granulated sugar the recipe calls for powdered sugar
1/3 cup cornmeal
10 tablespoons butter cold, cut into cubes
1 large egg chilled, divided
3 anjou pears large, peeled,cored each cut into 8 wedges
3 tablespoons sugar
1 all purpose flour tablsepoon
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
7 medjool dates large, pitted and torn into strips
1 1/2 teaspoons turbinado sugar

1
CRUST: Blend flour,sugar,cornmeal and salt in a processor. Add butter,using on/off turns process until the mixture resembles a coarse meal. Add all but 2 tablespoon of butter( reserved for glaze),using on/offs turns,process until moist clumps form. Gather dough into a ball,flatten into a disk. Wrap in plastic and chill for 30 minutes.
2
FILLING: Preheat oven to 375F. Toss pear wedges with sugar,flour,cinnamon and ginger in a large bowl.Roll out the disc in between two parchment which is lightly floured to form a 14 inch round.Slide crust into a baking sheet,remove the top layer of parchment. Arrange 2/3 of pear mixture over crust,leaving about 2 inch plain border. Arrange date strips amongst pears. Top with remaining pear slices. Using parchment as aid,fold edges of crust up over pear mixture,creating border. Brush crust edge with some of remaining egg and sprinkle crust with raw sugar.
3
Bake until crust is golden brown and filling bubbles thickly in center,about 45 minutes to an hour. Cool until warm.

670

kcal

Calories

Fat

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar the recipe calls for powdered sugar, 1/3 cup cornmeal, 10 tablespoons butter cold, cut into cubes, and more.

Yes, Pear And Medjool Date Croustade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pear And Medjool Date Croustade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions