Pear, Chocolate, and Hazelnut Crostata

Name: Pear, Chocolate, and Hazelnut Crostata
Yield: 8 to 10 Servings
Ingredients: Easy Tart Crust (click for recipe); 1 large egg; 2 tablespoons whipping cream; 4 large firm but ripe Bosc pears, peeled, quartered, cored, each quarter cut lengthwise into 3 slices; 3 tablespoons chopped husked toasted hazelnuts; 2 tablespoons coarsely chopped imported milk chocolate; 2 tablespoons coarsely chopped bittersweet (not unsweetened) or semisweet chocolate; 6 tablespoons raw sugar, divided; 1/4 teaspoon coarse sea salt (optional)

By Elizabeth FalknerPhotography by Brian Leatart

February 29, 2004

Recipe notes