Last night in NYC we had a stunning lightening and thunder storm.  It was incredible to see the light and shadows that the storm created around One World Trade Center.

The storm really set the mood to stay indoors and bake something warm and delicious to fit the fall weather.  While we can all purchase almost any fruit or vegetable any time of the year, I really enjoy eating seasonally.  I think that's true for many of us and why the pumpkin spice latte heralds the beginning of the fall season for so many.

I find inspiration for my cooking by visiting farmers markets and other well curated markets, like Eli's Market here in NYC,  where the food is sourced from organic farms, often locally.  This is how I came to pick
up some beautiful looking pears and figs this week and was the source for the recipe I am sharing with you for  Pear & Fig Crostata.  The crust is buttery and delicious and I think you'll really like this one.

Be sure to share with family and friends! If you do decide to try this crostata recipe please share in the comments below what you thought and tag me in your social media! I love to see your take. 

Pear + Fig Crostata Ingredients

• 1 1/2 cups all-purpose flour

• 2 tablespoons granulated sugar

•  ½ teaspoon salt

• 6 tablespoons cold unsalted butter, cut into 1 inch squares

• 1/3 cup + 1 Tablespoon ice water

• 4-5 pears— cut into1/2 inch thick squares

• 6 figs- cut in half

• 1/4 cup light brown sugar

• 1/4 teaspoon pure vanilla extract

• Pinch of salt

• 2 Tablespoons Cornstarch

• Pinch of cinnamon

• 2 tablespoons heavy cream

• 2 tablespoons turbinado or other coarse sugar

Pear + Fig Crostata Instructions

• In a food processor, pulse 1 1/2 cups of the flour with the granulated sugar and salt until blended. Add the butter and pulse until it is the size of peas. Add the water and pulse until the dough is evenly moistened. If you don’t have a food processor proceed by using your hands
  while working in a large bowl following the steps above.

• Transfer the dough to a lightly floured work surface and pat it into a disk. It is important to get the disk uniform because it makes it easier to roll out. 

• Cover the disk with plastic wrap and refrigerate until chilled, about 30 minutes.

• Preheat the oven to 385°

• In a medium bowl, toss the pears and figs with the brown sugar, vanilla, cinnamon, a pinch of salt and 2 tablespoons of corn starch.

• On a lightly floured work surface, roll out the dough to a 12-inch round.

• Transfer the dough to a parchment-lined rimmed baking sheet.

• Place the pears and figs with their juices in the center of the dough.

• Level the fruit in an even layer and leave a 2-inch border all around.

• Fold the edge of the dough up and over the fruit.

• Brush the dough with the cream and sprinkle with the turbinado sugar.

• Bake for about 50 minutes, until the crust is golden and the fruit is bubbling.

• Let cool for 20 minutes before serving.