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