Crostata with pears and cranberries

Ingredients:

Dough for 2 pies

• 2 cups premium wheat flour
• 1/4 cup granulated sugar
• 1/2 tsp coarse salt
• 220 g very cold unsalted butter, cut into cubes

Filling

• 1350 g of Bere Bosc pears (French autumn variety)
• 1/2 tsp grated orange zest
• 2 tablespoons dried cranberries
• 1/2 cup wheat flour
• 1/2 cup sugar
• 1/2 tsp coarse salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 110 g cold unsalted butter, cut into cubes

Preparation:

1. To prepare the doughPlace the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse in short bursts several times. Add the butter and quickly massage with your fingers to coat each cube of butter with flour. Pulse 12-15 times, or until the butter is the size of peas.
   
   With the motor running, add 1/4 cup ice water. Continue mixing in short bursts until combined, but stop the motor before the dough begins to come together. Turn the dough out onto a well-floured board and form into 2 flat cakes. Wrap each in plastic wrap and refrigerate for at least 1 hour.
2. Preheat oven to 230°C.
   
   Place the flatbreads on a lightly floured surface and roll them into 28-centimeter circles. Transfer them to two baking sheets lined with parchment paper.
3. To prepare the filling, peel and core the pears, then quarter them. Cut each quarter into large slices. Toss the pears with orange zest. Arrange the pears on the pastry sheets, leaving a 2-inch border. Sprinkle 1 tablespoon of cranberries on top of each tart.
4. In the bowl of a food processor fitted with a steel blade, combine the flour, sugar, salt, cinnamon, and allspice. Add the butter and pulse until the mixture becomes crumbly. Spread the topping over both pies. Carefully fold the edges of each pie over the filling, creating a ruffle all the way around.
5. Bake the crostata for 30 minutes, or until golden brown and the pears are tender. Let the pies cool for 5 minutes, then use 2 large spatulas to transfer them to a cooling rack.