Crostata Per Autunno (Harvest Crostata)

The only thing that beats an apple tart in fall is an apple-pear tart. This one is simple and homey yet elegant. I simmer the chopped fruit on the stovetop for a bit before filling the tart shell — this ensures that the chunks of apple and pear are tender when the crostata comes out of the oven. This recipe is adapted from my book Big Night In: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian-Style (Chronicle Books, 2008).

Makes one 9-inch lattice-top crostata

1 batch pasta frolla, ready to roll out

3 sweet-tart apples, such as Stayman, Suncrisp, Gold Rush or McIntosh, peeled, cored and cut into 1/2-inch chunks

3 ripe but not soft pears, such as Anjou, Bosc, or Red Bartlett, peeled, cored and cut into 1/2-inch chunks

3 tablespoons unsalted butter

1/2 cup sugar

Juice of 1/2 lemon

Confectioner's sugar for dusting

Vanilla ice cream for serving (optional)

Cut the dough disk into 2 portions, one slightly larger than the other. Rewrap the smaller portion and refrigerate. On a lightly floured surface, roll out the larger portion into an 11-inch round about 1/8 inch thick or slightly thicker. Carefully wrap the dough around the rolling pin and drape it over a 9-inch fluted tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Use the rolling pin or the flat of your hand to press around the perimeter of the pan to cut off any excess dough. Put the lined tart pan in the refrigerator to chill for 30 minutes.

While the dough is chilling, make the filling. Combine the apples, pears, butter, sugar and lemon juice in a heavy-bottomed saucepan and bring to a simmer over medium-high heat, stirring to prevent the fruit from scorching. Cook, stirring frequently, for about 15 minutes, or until the fruit has broken down some and the mixture has thickened. Remove from the heat and let cool to room temperature.

Heat the oven to 350 degrees.

Remove the tart shell from the refrigerator. Spoon the cooled filling into the shell and smooth it with a spatula. Roll out the remaining dough portion into a 10-inch round about 1/8 inch thick or slightly thicker, and cut it into 3/4-inch-wide strips with a fluted pastry wheel. Carefully place the strips over the filling in a lattice pattern, gently pressing the ends of the strips into the metal rim of the tart pan with the palm of your hand to cut off the excess. If you like you can arrange more strips around the outer rim of the pan to form a border. Press these into the metal rim to cut off any excess dough.

Bake the crostata for 40 minutes, or until the crust is golden. Remove the crostata from the oven and place it on a wire rack to cool for about 20 minutes. Remove the fluted rim of the tart pan and let the crostata cool completely on the rack. To serve, transfer the crostata to a decorative serving platter. Dust the top liberally with confectioner's sugar and serve with vanilla ice cream, if you like.