Puff pastry sheets make these rustic, free-form tarts crispy and light.
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1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 tablespoons cold Land O Lakes® Butter, cut into chunks
2 tablespoons chopped hazelnuts
1/2 (17.3-ounce) package (1 sheet) frozen puff pastry sheets, thawed
2 ripe but firm medium pears, peeled, sliced crosswise into 1/4- to 1/8-inch-thick slices
1 tablespoon lemon juice
2 tablespoons sugar
Sugar, if desired
Ice cream, if desired
Roll out puff pastry sheet on lightly floured surface into 10-inch square. Cut into 4 equal (5-inch) squares with sharp knife. Place squares onto large ungreased baking sheet. Brush edges lightly with water. Fold in 3/4 inch of dough on 2 opposite sides of each square; press down firmly. Refrigerate.
Layer pear slices down center of puff pastry rectangles, keeping pears inside folded edges. Sprinkle each crostata with about 3 tablespoons crumb mixture. Bake 25-27 minutes or until pastry is puffed and golden brown. Cool on cooling rack. Sprinkle with 2 tablespoons sugar, if desired. Serve warm or at room temperature with ice cream, if desired.
Heat oven to 375°F.
Combine flour and brown sugar in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in hazelnuts; set aside.
Combine pears, lemon juice and sugar in bowl.
The crostatas can be baked one day ahead and stored loosely covered. Reheat in 350°F oven 15 minutes just before serving.
Puff pastry sheets can be found in the freezer section of the supermarket. Thaw according to package directions. Work with 1 pastry sheet at a time; keep remaining sheets refrigerated. Gently unfold pastry sheets to avoid tearing folded area. Gently roll out pastry sheet with rolling pin on lightly floured surface to even out creases.