Pear and Apple Crostata with Five-Spice Whipped Cream

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 6 ounces but anjou pear firm cored ripe peeled thinly sliced quartered
• 2.5 tablespoons crystallized ginger minced
• 1 large eggs beaten to blend ()
• 3 tablespoons brown sugar packed ()
• 12 ounces granny smith apples cored peeled thinly sliced quartered
• 1 tablespoon honey 
• 2 tablespoons ice water ()
• 2 teaspoons juice of lemon fresh
• 0.3 teaspoon salt 
• 0.3 cup solid vegetable shortening chilled cut into 1/2-inch pieces
• 1 tablespoon sugar 
• 1 tablespoon unbleached all purpose flour 
• 0.3 cup butter unsalted chilled cut into 1/2-inch pieces ()
• 0.5 cup whipping cream chilled
• 2 tablespoons flour whole wheat

Equipment

• bowl
• baking sheet
• oven
• spatula
• tart form

Directions

1. Mix both flours, sugar and salt in processor.
2. Add butter and shortening. Using on/off turns, process until butter and shortening form pea-size pieces.
3. Mix in enough ice water to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. (Can be prepared 3 days ahead. Keep refrigerated.)
4. Position rack in center of oven and preheat oven to 400°F.
5. Combine first 6 ingredients in large bowl. Toss to blend.
6. Let stand until juices form, about 15 minutes.
7. Roll out dough on lightly floured work surface to 1 1/2-inch round.
8. Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough.
9. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar.
10. Bake crostata until crust is golden and juices bubble thickly, about 40 minutes.
11. Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter.
12. Whip cream, honey and five-spice powder in medium bowl until stiff.
13. Serve crostata lukewarm or at room temperature with whipped cream.
14. *A blend of ground anise, cinnamon, star anise, cloves and ginger, available in the spice section of most supermarkets.