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Sweet Potato Brownies Recipe

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A rustic and delicious Pear and Walnut Crostata featuring a flaky homemade crust filled with tender spiced pears and crunchy walnuts, perfect for a cozy dessert or tea time treat.

Ingredients

For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3-4 tablespoons ice water

For the Filling:

  • 3 ripe pears, peeled, cored, and thinly sliced
  • 1/4 cup brown sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup walnuts, coarsely chopped
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract

For Assembly:

  • 1 egg, beaten (for egg wash)
  • 1 tablespoon turbinado sugar (optional, for sprinkling)

Instructions

  1. Prepare the dough: In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
  2. Add the butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
  3. Form the dough: Slowly add ice water, 1 tablespoon at a time, pulsing just until the dough comes together and holds when pressed between your fingers.
  4. Chill the dough: Turn the dough onto a lightly floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Prepare the filling: In a large bowl, toss the sliced pears with brown sugar, lemon juice, cinnamon, nutmeg, chopped walnuts, flour, and vanilla extract until evenly coated.
  6. Preheat the oven: Heat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  7. Roll out the dough: On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick.
  8. Assemble the crostata: Transfer the dough to the prepared baking sheet. Arrange the pear mixture in the center, leaving a 2-inch border around the edges.
  9. Fold the edges: Fold the edges of the dough over the filling, pleating as you go, to create a rustic tart with the center exposed.
  10. Apply egg wash and sugar: Brush the dough edges with the beaten egg and sprinkle with turbinado sugar if desired.
  11. Bake: Bake for 40 minutes or until the crust is golden brown and pears are tender.
  12. Cool and serve: Let the crostata cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

Notes

  • Use ripe but firm pears such as Bartlett or Bosc for the best texture.
  • You can substitute walnuts with pecans or almonds as preferred.
  • Turbinado sugar adds a nice crunch and sweetness but can be omitted if unavailable.
  • For a dairy-free version, replace butter with a vegan butter alternative.
  • Ensure the dough stays cold throughout preparation to maintain flakiness.

Find it online: https://lovelycooks.com/sweet-potato-brownies-recipe/