Name: Pear, Apple, and Quince Crostata
Cook time: 1 hr
Total time: 5 hr (includes cooling)
Yield: Makes 6 to 8 servings
Ingredients: 2 firm-ripe pears (1 lb total); 2 apples (preferably Fuji or Gala; 1 lb total); 1 quince (1/2 lb); 1/2 cup sugar; 3 tablespoons fresh lemon juice; 1 tablespoon finely chopped peeled fresh ginger; 1 (3-inch) cinnamon stick; 4 whole cloves; 2 tablespoons apple cider; 2 cups all-purpose flour; 1 teaspoon kosher salt; 3 tablespoons sugar; 2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes; 6 to 8 tablespoons ice water; 1 large egg, lightly beaten; 1 stick (1/2 cup) unsalted butter, softened; 1/2 cup packed light brown sugar; 1/2 cup confectioners sugar; 2 large eggs; 1 teaspoon vanilla; 1/4 cup all-purpose flour; a pastry or bench scraper; an 11-inch round fluted tart pan (1 1/4 inches deep) with removable bottom

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Pear, Apple, and Quince CrostataJohn Kernick

Cooks' notes:

• Pastry shell can be chilled up to 1 day. · Fruit can be roasted 1 day ahead and chilled, covered. · Crostata can be baked 6 hours ahead and kept (in tart pan) at room temperature. Reheat if desired.

Recipe notes

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