Ingredients:
2 pounds firm-ripe (Bosc, Bartlett) pears (3 to 5)
2 tablespoons unsalted butter
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup cranberries, dried

Pastry dough :
2 1/2  cups all purpose flour
1/4 cup granulated sugar
1 stick butter, chilled and cut into 1/2 inch cubes
4 tablespoons shortening, cut into 1/2 inch cubes
2 - 3 (or more) tablespoons cold water

To glaze:
1 egg
1 tablespoon sugar
 

Directions for pastry dough:

1. Put the flour and sugar in a large mixing bowl.

2. Add the chilled butter and shortening and rub into the dry ingredients with finger tips until the mixture
   resembles breadcrumbs. (The food processor may be used instead).

3. Add the water to the butter mixture and mix with a fork until the ingredients form a ball.

4. Turn onto a work surface and with the heel of the hand press the dough together until is
   smooth.

5. This dough can be rolled out immediately and baked, or wrapped in plastic and chilled in the refrigerator until ready to be used.

Directions for tart:

1. Preheat oven to 400° Fahrenheit.
2. Peel, halve and core pears. Cut each half into 6 slices.
3. In a non-stick skillet, heat butter over moderate heat until foam subsides and stir in sugar.
4. Add the pear slices to the skillet. Sprinkle pears with cinnamon and cook for 5 - 10 minutes until golden brown. Add the cranberries.
5. Cool pears completely in skillet.
6. Roll out dough on lightly floured work surface to 11-inch round. Transfer dough to unrimmed baking sheet.
7. Mound filling in the middle of dough, leaving 2-inch border and dot with. Fold dough border over filling to form 9-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg,
   then sprinkle with 1 tablespoon sugar.
8. Bake crostata until crust is golden and juices bubble thickly, about 30 - 40 minutes. Transfer baking sheet
   to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. 
   Cool to lukewarm to serve.