Pear & Almond Crostata

Pear and Almond Crostata

 

 

ingredients

• 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.