For the dough:
✤1½ cups (180g) all-purpose flour
✤1/2 tsp salt
✤4 oz (1 stick) COLD butter, cut into small cubes
✤1/4 cup ice water
For the filling:
✤3 tbsp (36g) sugar
✤1 tsp fresh chopped rosemary
✤12 oz pears, peeled, cored & sliced thin
✤1 lb concord grapes
✤1 tbsp cornstarch
❖In a large mixing bowl, whisk together the flour & salt. Cut the butter in using a pastry cutter until butter crumbs are pea-sized. Add the ice water 1 tbsp at a time and mix so the dough comes together, making sure not to over-hydrate! Form ball into a disc, wrap in plastic wrap and chill a minimum of 1 hour, up to overnight.
❖For the filling, pinch the grape flesh from their skins into a large saucepan; set skins aside. Heat the flesh on med-high about 5-8 min, until grapes have broken down and seeds are released. Strain the mixture through a fine mesh sieve into a bowl, discard the seeds and return strained pulp to saucepan. Add the skins back with the grape pulp and return to med-high heat. In a small bowl, mix the cornstarch with 1-2 tsp water. Bring grape mixture to a boil, then stir in the cornstarch. Let bubble 1-2 min, then remove from heat and let cool about 1 hour, or until room temperature.
❖In a food processor, pulse the sugar & rosemary together until finely ground.
❖When ready to assemble, preheat oven to 400°F.
❖Roll out dough into a circle about 12-14 inches in diameter, sprinkling a little flour on the work area as needed. Cut any jagged edges if you prefer a smoother look, then place dough on a silicone or parchment lined baking sheet. Arrange pear slices fanned out in a single overlapping layer onto crust, leaving a 2-inch border all around. Cover the pears evenly with the grape mix. Sprinkle 2/3 of the rosemary sugar over the fruit. Gently fold the dough on the edges back over the fruit, pleating as you go, leaving the center exposed. Brush dough edges lightly with milk and sprinkle remaining sugar over crust.
❖Bake about 45 min, or until crust is golden brown and fruit is bubbling. Let rest at least 30 min before serving.
