Vanilla Ginger Pear Crostata

METHOD

• Food processor:

  Combine flour, sugar, cinnamon and salt in the bowl of a food processor and pulse to combine.

  Cut your butter into small cubes. (I precut them and keep them in the fridge or freezer until ready to use) Add the butter and pulse until the butter is in pea-size pieces. In a measuring cup, combine the brandy (if using) with the ice water.

  Add a couple of tablespoons of water pulsing to combine (only adding water sparingly as needed) Pulse just until the dough begins to hold together in bigger clumps.

  Transfer dough to a clean work surface and pat together. (A few dry bits are ok, the dough will hydrate in the fridge.) Shape the dough into a round disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
• By hand:

  Combine ice-water and brandy (if using) in a measuring cup or bowl and keep in the fridge until ready to use.

  Cut the stick of butter into small cubes and then cut remaining two tablespoons of butter into 1/8" thick slices (you'll have lots of butter squares ;) Set aside in the fridge until ready to use.

  In a large bowl, combine flour, salt, sugar and cinnamon with a whisk until all is evenly incorporated.

  Add the 1/2 cup (1stick) of cold butter cubes and toss to coat in the flour mixture. Next cut in the butter using a pastry cutter or by hand until you get pea-sized bits. Then add the final two tablespoons of butter (slices), this time smooshing the peices between your thumbs and fingertips, creating thin sheets of butter and tossing them in the flour, letting them break if they want to (This contributes to flakiness) The mixture should now look course, like grated parm in texture with some bigger butter bits and butter sheets. (Refer to videos below for visual cues)

  Slowly drizzle about 5 tbsp of ice water (avoiding ice) and toss lightly with a fork or your fingers to incorporate. Using your fingers, toss the mixture until shaggy peices of dough form, then knead the mixture inside the bowl a few times to bring it together. (The dough will look clumpy and dry with loose bits).

  Line your work surface with a sheet of plastic wrap and transfer the large clumps of dough to the plastic. There will be dry bits remaining in the bowl. Drizzle 1 tbsp at a time and toss with a fork only until a few dry spots remain. Gather it together and add to the dough already on the plastic wrap. Knead to incporporate and form into a disk. (A few dry bits at the bottom of the bowl is fine, they will hydrate in the fridge).

  If you see bits of butter throughout the dough, you're on the right track :)

  Wrap tightly in plastic wrap and refrigerate for minimum 2 hours ideally or up to 2 days. 1 hour will suffice if you're in a rush but Claire (the queen) Saffitz, says 2!
• Preheat the oven to 400ºF
• In a medium bowl, massage the sugar and lemon zest with your fingers to release the essential oils. Add the ginger and toss together with the lemon juice, vanilla bean (or extract), add a pinch of flakey salt. Stir until well combined and set aside.

  Remove dough from the fridge and allow to sit for 5-10 minutes.

  Lightly flour your work surface and roll out your dough to about 1/8 of an inch thick, adding flour underneath it and on top to avoid sticking.

  Line a large baking sheet with parchment and place your dough onto it.

  Spread the paste-like filling onto the center of the dough, leaving a 2- to 3-inch border along the edges.

  Fan out the thinly sliced pears and place haphazardly on top of the center of the dough, covering the filling. Fold the edges up over the pears and press gently to seal. Make an egg wash by whisking the egg with 1 tablespoon of water. Brush the dough with the egg wash and sprinkle with raw sugar. Sprinkle additional raw sugar over the pears.
• At this point you can bake the tart for 30-35 min or until the pastry is golden brown, or place the entire tart in the freezer for 30 minutes or overnight.

  Note: Freezing the crostata for 30 minutes before baking is a good idea if your dough has warmed. You want the dough and butter to keep their firm consistency to ensure the flakiest dough possible.