Brian Boitano's Pear and Almond Crostata

Brian Boitano
Servings: 8
30 to 60 min

Pear Tart

  • Ingredients
  • step-by-step directions
Brian Boitano's Pear and Almond Crostata
  • 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
  • Preheat the oven to 375ºF.  Line 2 baking sheets with parchment paper and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Similar categories: Desserts Courses & Meals
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