We’re sweet on the sour, dried Persian fruit is gaining global attention. This recipe showcases Barberries cranberry-like similarities in a free-form crostata tart with pears. Flavoured with sweet Cinnamon and sprinkled with slivered almonds for a picture-perfect finish. It’s rustic, easy and downright delicious.
For the dough, place the flour, ground almonds, sugar and Sea Salt into a food processor and cover. Pulse to blend together, then add the butter and pulse until it resembles breadcrumbs. Add 3 tbs ice-cold water while processing, until a dough forms. Turn out the dough onto a lightly floured surface, knead until the dough is smooth. Shape into a 20cm (8 inch) disk. Wrap in clingfilm and chill for 1 hour in the fridge.
Pre heat the oven to 200°C, 425°F, Gas mark 7. Reserve 1 tbs of sugar for the top. Mix the rest of the sugar, flour, Cinnamon and Sea Salt in a large bowl. Add the pears, barberries and almond extract. Toss gently to coat, remove pears and set aside the flour mixture and pears.
Roll the dough between 2 pieces of parchment paper into a 30cm (12 inch) circle. Place the dough onto a parchment paper lined baking sheet. Spoon the filling into the center of the dough, spreading to within 3cm (1½ inches) of the edge. Fold edge of crust up, then top with pear pieces. Brush the crust with beaten egg and sprinkle with remaining 1 tbs sugar and sliced almonds.
Bake the crostata on the middle rack of the oven 25 - 30 minutes, or until pears are tender and crust is golden brown. Cool slightly on baking sheet. Cool completely on wire rack. Serve with ice cream or whipped cream and garnish with extra barberries if desired.
