Pear Almond Crostata
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Indulge your taste buds with a delightful pear almond crostata! This charming dessert beautifully marries the sweetness of almond paste with the juiciness of ripe pears, all tucked into a buttery pastry crust. It’s not just delicious; it’s also surprisingly easy to whip up, simpler than your average pie! Perfect for any occasion, this crostata is sure to impress your family and friends.
A crostata is essentially the same as a galette. Both are delightful, rustic open-faced pies. Think of them as the denim of the baking world: casual, approachable, and universally loved. There’s something incredibly appealing about their simplicity and charm.
What I adore about crostatas is how easy they are to make. You only need a single crust, rolled out and filled with your favorite ingredients. Just fold the edges around the filling, and voilà—no fancy crimping required! Whether it’s sweet or savory, these pies are perfect for any occasion.
I made this delicious pear almond crostata using sweet Bartlett pears for the filling. Their yellow-green skin bakes beautifully, holding its shape perfectly. You could also try Anjou or Bosc pears for a lovely twist!
To save some time, I took a shortcut and used store-bought almond paste instead of grinding my own almonds and mixing in sugar. It makes the filling process super simple, just sprinkle the almond paste over the crust, layer with the pear filling, and you’re ready to bake!
This dessert is not only easy to make, but it’s also a delightful combination of flavors and textures.
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Pie crust: I’ve included a recipe, but you can also use store-bought!
- Almond paste: Adds a lovely, rich almond flavor.
- Pears: I used Bartlett, but any variety will work fine.
- Sugar
- Flour: Helps thicken the pear filling.
- Ginger
- Salt
- Lemon juice: Prevents the pears from turning brown.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the dough and refrigerate it for about 30 minutes.
- Roll out the dough on a piece of parchment paper cut to fit a baking sheet.
- Dot the dough with almond paste, leaving a 2-inch border.
- Combine sliced pears with sugar, flour, ginger, salt, and lemon juice, then layer over the almond paste.
- Fold the edges of the dough over. Brush with egg wash and sprinkle with coarse sugar.
- Bake for 46-60 minutes until the crust is golden brown.
Tips For Success
- A drizzle of honey and a sprinkle of sliced almonds add a wonderful touch to the baked crostata.
- Use any pears you desire. You don’t have to peel them if you don’t want to take the time to do so.
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Pear Almond Crostata
Ingredients
For the crust
- 1 ⅓ cups (173 g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, cold and diced
- 5 tablespoons ice water
For the filling
- 2 tablespoons almond paste, crumbled
- 5 medium (2 lbs) ripe but firm Bartlett pears, peeled, cored, and sliced
- 2 tablespoons granulated 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 teaspoons coarse sugar
- honey and sliced almonds, for garnish
Instructions
Make the crust
- Add the flour, sugar, and salt to the bowl of a food processor. Cover with the lid and pulse to combine.
- Add the butter, pulsing until the mixture resembles coarse crumbs, approximately 6 times.
- Sprinkle with water, one tablespoon at a time, Pulsing until the dry ingredients are moistened.
- Place the dough on a lightly floured surface and knead just until the dough is combined. Shape the dough into a 6-inch disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375℉. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
Make the filling
- Sprinkle the crumbled almond paste over the dough, leaving a 2-inch border.
- In a large bowl, combine the pears, sugar, flour, ginger, and salt. Sprinkle lemon juice over the pears and toss to combine.
- Arrange the pears over the almond paste.
- Gently fold the edges of the dough over the filling. (The dough will not completely cover the filling.)
- In a small bowl, whisk together the egg and 1 teaspoon of water. Brush over the edges of the dough, then sprinkle with coarse sugar.
- Bake until the crust is golden brown and filling is bubbly, about 40-60 minutes.
- Set the pan on a wire rack and allow the crostata to cool for 20 minutes before serving.
- Garnish with honey and sliced almonds, if desired.
Notes
- The dough and filling can be made ahead of time and refrigerated for up to 3 days.
- The dough can be frozen for up to 3 months. Follow the instructions in step 2, wrap the dough tightly in plastic wrap, and place it in a zip-top bag before freezing. Thaw overnight in the refrigerator before using.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.