3 ratings

Pear and Barberry Crostata

Tap into Mediterranean cuisine with this sweet and tart crostata recipe from one of McCormick’s Flavor Forecast 2017 trends

Barberries play a large role in Persian cooking. The dried fruit can be used to add a tart flavor to any savory or sweet dish or dessert.

Recipe courtesy of McCormick.

Ready in
2 h
Calories Per Serving


For pear and barberry filling

  • 2 tablespoons all-purpose flour
  • 1 teaspoon apple pie spice, preferably McCormick
  • 1/4 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt
  • 8 tablespoons granulated sugar, divided
  • 3 firm Bosc pears, peeled, cored, and quartered
  • 3/4 cup dried barberries
  • 1/2 teaspoon pure almond extract, preferably McCormick

For crostata dough

  • 1 1/4 cups all-purpose flour
  • 1/2 cup almond flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon sea salt, preferably McCormick Gourmet Sicilian Sea Salt
  • 1/2 cup (1 stick) cold, unsalted butter, diced
  • 3 tablespoons ice-cold water


  • 1 egg, lightly beaten
  • 2 tablespoons sliced almonds


For pear and barberry filling

Mix flour, apple pie spice, sea salt, and 7 tablespoons of the sugar in large bowl.

Add pears, barberries, and almond extract; toss gently to coat. Set aside.

For crostata dough

Preheat oven to 425 degrees F.

In a food processor, place flours, sugar, and sea salt; cover. Pulse to mix.

Add butter; pulse until mixture resembles coarse crumbs.

With top part of food processor cover removed, add 3 tablespoons ice-cold water while processing until a dough forms.

Turn out dough onto lightly floured surface. Knead until dough is smooth.

Shape into an 8-inch disk. Wrap in plastic wrap. Refrigerate 1 hour.


Roll dough between 2 pieces of parchment paper into a 12-inch circle. Place dough onto parchment paper-lined baking sheet.

Spoon pear and barberry filling into center of dough, spreading to within 1 1/2 inches of edges. Fold edge of crust up over fruit, pleating or folding crust as needed.

Brush crust with beaten egg and sprinkle with remaining 1 tablespoon sugar and sliced almonds.

Bake the crostata on the middle rack of the oven 25 to 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, if desired.