- Hand Mixer: Versatile tool for combining ingredients smoothly to aid in pastry dough and filling preparation.
- Pie Dish (French or Springform): Essential for creating a non-leaking crust base suitable for fruit tarts like pear crostata with figs and honey.
- Rolling Pin: Critical tool for rolling out pastry dough layers.
- Pastry Cutter (or Knife): Used to cut butter into flour while preparing pie crust, ensuring even distribution without overworking the dough.
- Digital Kitchen Scale: Necessary for precise measurement of ingredients in baking applications.
- Silicone Baking Mat: Provides a non-stick surface for rolling out dough and transferring tarts to oven racks.
- Oven Thermometer: Ensures accurate temperature control, vital for even baking of the crostata.
- Pie Prep Sheet (or Silicone Bottomed Tart Pan): Creates an even base layer in tart pans or serves as a protective surface during dough transfer.
- Chef's Knife and Cutting Board: Fundamental tools for cutting fruits, including pears and figs, used as garnishes on the crostata.
- Blender or Food Processor (optional): Can be utilized to make a smooth fruit mixture; however, it is not traditionally included in classic recipes.
1 2/3 cups unbleached all purpose flour
1/3 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/4 cup (packed) golden brown sugar
1/4 cup sugar
2 tablespoons cornstarch
1 teaspoon (scant) ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon coarse kosher salt
2 1/4 pounds firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges
10 dried but moist Calimyrna figs (about 4 ounces), stemmed, quartered
Heavy whipping cream (for brushing)
Raw sugar
2 tablespoons honey
Rimless baking sheet
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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