1. Prepare the dough: Place 2 cups flour, salt, and sugar in the bowl of a food processor. Add the butter and pulse about 15 times, or until the mixture resembles coarse cornmeal. Add just enough water so that the dough pulls away from the sides of the sugar in a large mixing bowl, cut in the butter, and rub together with your fingertips until the mixture resembles cornmeal. Stir in the ice water gently until the dough comes together and forms a ball.
2. Wrap the dough in foil and chill for at least 2 hours, or overnight.
3. Prepare the filling: Place the fruit slices in a bowl and gently toss with the brown sugar, cinnamon, and remaining flour.
4. Preheat the oven to 425 F.
5. Working on a floured surface, roll out the chilled dough into a large circle, about 12 to 14 inches wide. Place on an ungreased cookie sheet. Place the apple-pear filling in the middle of the dough, leaving an outside border of 1 1/2 to 2 inches. Drape the edges lightly to crimp the edges. The dough won't cover the filling completely.
6. Bake on the middle rack for about 25 to 30 minutes, or until the dough is golden brown and the filling tender and bubbling. Serve hot or at room temperature, with whipped cream or vanilla ice cream, if desired. (Whipped cream and ice cream not include in nutritional analysis)
Source: Hannaford fresh Magazine, September - October 2006
Note: You can assemble the crostata a day ahead and bake it just before serving. The dough needs to chill for at least two hours.