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● Pear and Cream Crostata
1 recipe basic pasta frolla
10 small pears, peeled
1⁄4 cup sugar, plus 2 tablespoons
2 eggs
1 tablespoon flour
1 cup milk
1 tablespoon butter
1 teaspoon lemon zest, grated
1 tablespoon currants, or substitute raisins
Prepare the crust according to the basic pasta frolla recipe. Preheat the oven to 375°.Bring a large pot of water of to a boil. Add the pears and 2 tablespoons of the sugar and cook for 10 minutes. Remove from the heat, drain and dice the pears. Arrange the pear pieces in the pasta frolla lined tart pan, or free-form crust, and set aside. In a large bowl, whisk the eggs and sugar together until creamy. Add the flour and milk and mix well to combine. In a saucepan over low heat, combine the egg-milk mixture, butter and lemon zest and cook until thick, but not creamy. Remove from the heat, then stir in the currants and set aside to cool. Once the cream has cooled, pour it over the pears and transfer the crostata to the oven to cook for 35 to 45 minutes. ● Serves 6 to 8
Wine
Suggestion, Light-Bodied with a delicate bouquet: Icardi - Cortese L'Aurora