Pear Almond Crostata

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.

Prep Time 45

Cook Time 1

Total Time 1 45

Servings 6

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.