Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 279,171 strong:

Register Today!

Mary's Apple And Pear Crostata*

Serves: 6

Difficulty: Easy

A crostata is an Italian style free-form tart. It has a rustic appearance and the method for assembling makes it easy even for those not expert at making traditional pie crust. It's best right after baking.

Ingredients for Pastry:
1 c. A/P flour
2 T. superfine sugar
¼ t. kosher salt
¼# (1 stick) very cold, unsalted butter, diced
¼ c. ice water

Ingredients for Filling
1 ½# total combined firm, tart apples and ripe but firm pears (about 6 medium)
¼ t. orange zest
¼ c. A/P flour
¼ c. superfine sugar
¼ t. kosher salt
¼ t. cinnamon
Pinch allspice
4 T. cold, unsalted butter (1/2 stick) diced

Instructions for Pastry:
Place flour, sugar and salt in bowl of food processor with steel blade. Pulse a few times. Add the butter and toss quickly (and very carefully!) with your fingers to coat the butter with the flour mixture. Pulse about 12 times until butter is the size of peas. With machine running add the ice water all at once through the feeder tube. Use the pulse button to combine but stop before the dough forms a ball. Remove dough to a floured board and form into a disk. Wrap with plastic wrap and chill for at least an hour.

Preheat oven to 450 degrees. Roll the pastry on a floured sheet of parchment into a round about 11” across. Transfer the pastry to a baking sheet.

Instructions for filling and assembly:
Peel, core and quarter the fruit. Cut each quarter into 3 chunks. Toss the cut fruit with the orange zest. Transfer to the dough leaving a 1 ½” border around the edge. Combine the flour, sugar, salt and spices in a clean food processor. Add the butter and pulse until crumbly. Pour mixture into a bowl and working quickly rub with your fingers until it starts to hold together. Sprinkle over the fruit. Carefully fold the border up over the fruit, pleating to make it fit. Bake 18 to 20 minutes or until the crust is golden and the fruit is tender. Cool in the pan about 5 minutes. Using pizza peel or 2 large spatulas transfer to a wire rack. Serve warm or room temperature.

*Adapted from “Cucina Simpatica” Cookbook

Mary Schlueter is the chef/innkeeper for Amber House Bed & Breakfast. Amber House is located in the village of Rocheport, Missouri, recently name one of the “Ten Coolest Small Towns in America” by Frommer’s Budget Travel.

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog Amber House Bed and Breakfast.

If you liked this recipe, you may also like these desserts and wine recipe pairings:

Return to Recipes




Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Redstone White Wine
Riesling 2018,
Twenty Mile Bench, Niagara Escarpment, Ontario V.Q.A. ...

Natalie MacLean

Canada's Most Quoted Wine Writer

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 279,171 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award