Pear & Cranberry Crostata

Pear & Cranberry Crostata
Servings: 8 Prep 20 mins Chill 30 mins Bake 400°F 45 mins Microwave 30 seconds


  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/4 cup reduced-fat cream cheese (Neufchatel), chilled
  • 2 tablespoons solid vegetable shortening, chilled
  • 1/3 cup sweetened dried cranberries
  • 3 tablespoons apple or orange juice
  • 3 Bartlett pears (about 1 1/2 pounds)
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 egg yolk, lightly beaten

Make It


1. In a bowl, whisk flour, sugar and salt. With pastry blender, cut in cream cheese and shortening until coarse crumbs form. Sprinkle with 3 tablespoons cold water, 1 tablespoon at a time, until dough just holds together. Shape into 6-inch disk. Wrap well; refrigerate 30 minutes.


2. In a small microwave-safe bowl combine cranberries and juice. Microwave 30 seconds and set aside.

3. Heat oven to 400 degrees F.

4. Peel and core pears; halve and cut into thin slices. In a large bowl, combine pears, 2 tablespoons of the sugar, the cornstarch and cinnamon. Stir in cranberries and any liquid.

5. On a lightly floured surface with floured rolling pin, roll pastry to a 13-inch circle. Roll up pastry onto pin; unroll onto large ungreased baking sheet. Mound pear filling into center, leaving a 2 1/2-inch border. Fold border up and part way over filling (crostata should measure 8 inches across). Brush edge with egg; sprinkle with remaining tablespoon of sugar.

6. Bake at 400 degrees F for 40 to 45 minutes or until pears are tender.


  • If dough gets too soft to work with, refrigerate on baking sheet before adding filling.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 204, Fat, total (g): 5, chol. (mg): 31, sat. fat (g): 2, carb. (g): 37, fiber (g): 3, pro. (g): 3, Percent Daily Values are based on a 2,000 calorie diet.