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.
Ingredients
  • CRUST:
  • 1 package of refrigerated pie crust
  • FILLING:
  • 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
Instructions
  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.
  4. FOR THE FILLING:
  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.
Recipe by Design by Occasion at https://designbyoccasion.com/a-fall-dessert-recipe-pear-almond-crostata/