Pear & Almond Crostata

Pear and Almond Crostata

Pear Almond Crostata Brian Boitano 
  • 1 (8-ounce) package organic Cream Cheese (softened)
  • 2 tablespoons Granulated RAW Sugar
  • 1 tablespoon Almond 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
  • Paleo 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.

    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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