Pear-Almond Crostata

Pear-Almond Crostata

With the feel of cool-like breezes yesterday, I opened our kitchen window and felt inspired to bake – featuring a couple of fall ingredients. While apples are considered the quintessential fall fruit, (Bartlett) pears are also an autumn favorite. Adapted by the Taste of the South magazine, I made this golden goodness, “Pear-Almond Crostata”.

Pear-Almond Crostata

While the Taste of the South magazine recipe calls for making a homemade crust, using my short-cut alternative – I instead used a refrigerated pie crust. What makes this dessert oh, so good? The almond paste ingredient added a complimentary flavor to the warm fresh bartlett pears. The combination of the sweet pie crust and sliced almonds add a nice crunch to the semi-sweet filling. Top off with a drizzle of honey and you have a delicious crostata to serve along with coffee for you or your guests!

Pear-Almond Crostata-Photography by Rose Angel Lopez

Recipe: PEAR-ALMOND CROSTATA (Taste of the South Magazine)
Recipe adapted by Taste of the South Magazine. For homemade crust recipe, check out Taste of the South Magazine; Fall Baking Special Collector's Issue.
Recipe type: Dessert
Serves: 6

  • CRUST:
  • 1 package of refrigerated pie crust
  • 2 tablespoons almond paste, crumbled
  • 5 small ripe but firm Bartlett pears, peeled and sliced (about 2 pounds)
  • 2 tablespoons sugar
  • 2 teaspoons all-purpose flour
  • ½ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 large egg
  • 1 teaspoon water
  • 2 teaspoon water
  • 2 teaspoons turbinado sugar (sugar in the raw)
  • Garnish: honey, toasted sliced almonds

  1. Pre-heat the oven to 375 degrees
  2. Line a baking sheet with parchment paper.
  3. Remove one pie crust from its package, unroll and lay it flat onto the lined baking sheet.
  5. Sprinkle almond paste over pie crust, leaving a 2-inch border.
  6. In a large bowl, stir together pear, sugar, flour, ginger, salt, and lemon juice.
  7. Spoon pear mixture over almond paste. Gently fold edges of pie crust over filling. (Pie crust will not completely cover filling).
  8. In a small bowl, whisk together egg and 1 teaspoon water. Brush over edges of pie crust; sprinkle with turbinado sugar.
  9. Bake until golden brown and bubbly, approximately 40 minutes.
  10. Let cool on pan on a wire rack 20 minutes.
  11. Garnish with honey and almonds, if desired.


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