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5 from 1 vote

Pear Crostata di Rosaria y Maria

Course: Breakfast, Brunch, Dessert, Teatime
Cuisine: Italian
Keyword: Crostata, Pastry, Pear
Servings: 8


  • 22 to 24cm pie tin


  • 150 g butter I use salted
  • 120 g sugar light brown
  • 1 egg
  • 1 egg white
  • 300 g finely ground spelt flour
  • 1 tsp baking powder
  • Pinch salt

For the filling

  • 1 or 2 large pears, sliced poached (I poached in cider) or use tinned pears
  • 50 g Pear jam

To sprinkle on top

  • 2 or 3 tbsp Icing sugar or vanilla sugar


  • Beat together the butter and sugar until fluffy.
  • Add the eggs then flour, baking powder and salt, pulling together a rough dough. Divide into two circles.
  • Preheat the oven to 180ºc.
  • Roll out the pastry into two thick circles between 22cm and 24cm.
  • Spread a layer of pear jam on the bottom circle.
  • Arrange the thinly sliced soft pear slices on top of the jam.
  • Place the second circle on top.
  • Bake for 30 minutes at 180ºc.
  • Serve luke warm or cold with creme fraiche.


This is particularly nice for breakfast. Southern Italians love sweet things for breakfast.
For the pear jam, I recommend a particularly intense pear paste from sous chef.co.uk.