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Brian Boitano's Pear and Almond Crostata

Pear Almond Crostata Brian Boitano
Pear Tart
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by :
Pear and Almond Crostata Recipe: A warm slice of fruit tart is elevated by a scoop of ice cream and a garnish of mint.
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ingredients
  • 1 (8-ounce) package Cream Cheese (softened)
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon All-Purpose Flour (plus more for dusting)
  • 2 Eggs (divided)
  • 1 teaspoon Vanilla Extract
  • 2 (7-ounce) packages of Almond Paste
  • 4 Pears (peeled)
  • 2 tablespoons Raw Sugar
  • 1 pint Vanilla Ice Cream (optional)
  • 1/4 cup sliced Almonds (toasted)
  • 8 fresh Mint sprigs
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the oven to 375ºF.  Line 2 baking sheets with parchment paper and set aside.
  • 2
    1 (8-ounce) package Cream Cheese (softened)
    2 tablespoons Granulated Sugar
    1 tablespoon All-Purpose Flour (plus more for dusting)
    2 Eggs (divided)
    1 teaspoon Vanilla Extract
    Combine the cream cheese, sugar, flour, 1 egg, and vanilla in a large chilled metal bowl.  Beat with a hand mixer until well blended and smooth.  Set aside.
  • 3
    2 (7-ounce) packages of Almond Paste
    Divide each package of almond paste into 4 equal portions.  Dust a work surface with flour and roll each portion into a 6-inch round, about 1/8-inch thick.
  • 4
     
    Place 2 tablespoons of the cream cheese filling into the center of each round.  Spread the filling out in an even layer, stopping about 1/2 inch from the edge of the round.
  • 5
    4 Pears (peeled)
    Cut each pear in half and remove the seeds and fibrous spine using a paring knife or melon baller.  Cut each half into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of a round.  Gently fold the edges of the almond paste over the edge of the filling all the way around.  Transfer to a baking sheet and repeat with the remaining ingredients, filling both sheets.
  • 6
    2 tablespoons Raw Sugar 
    Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended.  Using a pastry brush, lightly brush each crostata with the egg wash and sprinkle with raw sugar.
  • 7
    1 pint Vanilla Ice Cream (optional)
    1/4 cup sliced Almonds (toasted) 
    8 fresh Mint sprigs 
    Bake the crostatas until golden brown, about 20 minutes.  Remove from the oven and let cool. Serve each crostata on a plate with a small scoop of ice cream, if desired, and garnished with sliced almonds and mint.

    Helpful Tip:
    1.  Try this recipe with different fruit or berries. When using berries, combine with cornstarch to thicken the excess liquid.
 
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