Ingredients
1 cup all purpose flour, plus extra for work area
pinch of salt
3 Tbs sugar, divided
6 Tbs unsalted butter
3 Tbs iced water
2 packs fresh blackberries, 12oz pks
1 medium sized pear, cut roughly into small cubes
2 tsp Cranberry Pear Balsamic Vinegar
3 Tbs milk
-serve with whipped cream or vanilla ice cream
Directions:
Preheat oven to 425.
Place flour, salt and 1 Tbs sugar into a bowl and add butter, cut into small pieces. Break the butter up in the flour with your fingers until it’s like the size of small peas. Add the iced water and gently mix until it comes together. Place dough in ziplock bag and keep in fridge for at least 30 minutes.
In a bowl, add the blackberries, diced pear, 1 Tbs sugar and Cranberry Pear balsamic & toss until berries and pears are coated.
Roll dough into a circle about 10″ in diameter. Transfer pastry to a large baking sheet covered in parchment paper. Place the fruit mixture in a pile in center of circle, leaving a 2″ border. Fold the border in towards the fruit, creating a break wall to stop filling from coming out. With a pastry brush, glaze the pastry with some of the milk and sprinkle with the remaining tablespoon of sugar.
Bake for 20 minutes, then reduce heat to 375. Bake for an additional 40-45 minutes or until the crust is golden and the fruit is slightly bubbling. Let cool 10 minutes before slicing.