RUSTIC PEAR & BLUEBERRY CROSTATA

This has to be one of my favorite desserts !!!  The Crostata is a very rustic tarte and very low maint6 enance, my preferred !

In Italy, the crostata is the preferred dolce and without a doubt my "go to" after dinner or breakfast sweet.

YOU'LL NEED:
(for the pastry dough)
- 2 1/4 cups all purpose flour plus a tad extra for dusting
- 3 tablespoons sugar
- 1/3 teaspoon salt
- 1 large egg (room temp) + 1 additional egg for egg wash for glaze
- 1 1/2 sticks (6 oz) unsalted butter, must be cold and cut into cubes
- 1 lemon zested
- 2 tablespoons very cold water
- 1 teaspoon baking powder

(for the filling)
- 8 oz cream cheese or mascapone cheese at room temperature
- 4 ripe pears, pitted and sliced
- 1 pint blueberries or you can substite any other berry you love
- 3 tablesoons granulated sugar
- 1 tablespoon flour (all purpose)

Lets start !  I prefer to use my food processor for preparing the dough. Add the flour, baking powder lemon zest and salt to the processor and puslate to mix the dry ingredients.  Now add the butter and blend until your mixture resembles bread crumbs.  In a small bowl, add the egg yolk with the sugar and mix well with the cold water.  Now add the egg and mixture to the food processor and pulsate until a ball forms.  You may need to add either additional cold water or flour depending on the texture. If the mixture is too sticky, then add flour, if the ball doesnt form, the add additional cold water (just a tad).

Now flour your work surface and remove the ball from the process and form a fat disc, wrap in plastic wrap and refrigerate for 20-30 minutes.

In another medium bowl, combine the pear slices, blueberries and the juice from your zested lemon along with the sugar and 1/4 of the cream cheese or mascapone cheese and combine.

Remove the dough and on a floured surface, form a nice size circle with your rolling pin, dust both sides of the rolled dough. Make sure that it will fit on a baking sheet plus.  If the dough exceed by more than 1 inch on either side of the sheet then trim off excess.

Preheat your oven to 375 degrees (F)

Now spread the cream cheese (or mascapone cheese (the portion not used with the fruit) in the center of the dough circle leaving at least two inches from the edge.  Pour the fruit mixture over the cheese and fold over the edges.  It shouldn't perfect as this is a rustic dessert !  Pinch the edges slightly and the folded seam. Now you have an extra egg.  Mix the egg with a tablespoon of water and mix.  I use a brush but you can also use your fingers if your fingers if you don't have a brush, so carefully "paint" the folded portion of the crostata with the egg wash.  I like to sprinkle a little brown sugar over the egg washed portion.  Place in the oven for 30 minutes or until the crust is golden. Remove and serve warm or at room temperature.

ENJOY !!!