-
1
Prepare a medium heat fire (375F) in a wood-fired oven with a baking stone.
-
2
Leave a small fire (one small log) off to left rear of the oven when ready to bake.
-
3
To make the dough, combine all of the dry ingredients in a large bowl and stir with a whisk to blend.
-
4
Using your fingertips or a pastry blender, cut or rub in the butter until the pieces are the size of a pea.
-
5
Gradually stir in 1/3 cup of the ice water, then more if needed until the dough comes together and forms a ball.
-
6
Do not overwork the dough.
-
7
On a lightly floured board, form the dough into a 1-inch-thick disk, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
-
8
To make the filling, toss the apples and pears with the Muscat and sugar and place on a baking sheet.
-
9
Place on the floor of the oven and roast for about 10 minutes, until the fruit is lightly softened and caramelized.
-
10
Remove from the oven and set aside to cool slightly.
-
11
Pour any juices from the baking sheet into a small bowl and set aside.
-
12
Lightly dust the dough with flour and roll out between sheets of parchment paper to a 12-inch round about 1/8 inch thick.
-
13
Warm the apple jelly over low heat to make spreadable.
-
14
Add up to 2 tablespoons of the reserved roasted fruit juices.
-
15
Spread one-third of the jelly on the bottom of the crust, leaving a 1 1/2-inch border.
-
16
Again leaving a border, cover the pastry with the roasted fruit, fanning and overlapping each slice slightly.
-
17
Top with the almonds, then drizzle the remainder of the jelly over the top.
-
18
Fold the edges of the dough up toward the center, pleating as you go.
-
19
Sprinkle the entire crostata with more turbinado sugar.
-
20
Slide the parchment and tart onto a large baking sheet or pizza pan and bake in the oven for 25 to 30 minutes, until the crust is golden on the top and bottom.
-
21
Remove from the oven and let cool for at least 15 minutes.
-
22
Cut into wedges and serve warm, topped with whipped creme fraiche or mascarpone.
