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Cherry-Almond-Pear Crostata
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Prep Time:
20 minutes
Total Time:
1 hour 50 minutes
Indulge in a divine Italian almond and pear crostata for a delectable dessert.
Ingredients:
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter
  • 1 egg
  • 2 to 3 tablespoons cold water
  • 3/4 cup sugar
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1 can (8 oz) almond paste
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1/4 teaspoon ground cardamom
  • 5 cups sliced peeled ripe pears (about 5 medium)
  • 1/2 cup dried cherries
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
Instructions:
  • Preheat the oven to 425°F. Combine 1 1/2 cups of flour, 2 tablespoons of sugar, and a pinch of salt in a medium bowl. Add 1/2 cup of butter and blend with a pastry blender until the mixture resembles small peas. In a small bowl, whisk together 1 egg and 2 tablespoons of water; gradually drizzle over the flour mixture while tossing with a fork until all the flour is moistened and the dough starts to come together (add up to 1 more tablespoon of water if needed). Form the dough into a ball, then flatten it into a 5-inch disk. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
  • Roll out the pastry on a floured surface to form a 13-inch round, then transfer it onto an ungreased cookie sheet.
  • In a food processor, combine 1/4 cup sugar, 1/4 cup butter pieces, and almond paste. Pulse until crumbly. Shape the mixture into a disk between plastic wrap and roll it into a 10-inch round. Place it over the center of the crust.
  • Mix the remaining 1/2 cup sugar, 3 tablespoons flour, and cardamom in a large bowl. Add pears and stir to coat. Mix in cherries and lemon juice. Spoon the pear mixture over the almond layer, leaving a 3-inch border. Sprinkle 2 tablespoons remaining butter pieces over the top. Fold the crust edge up and over the pear mixture, pleating as you go. Brush the crust edge with water and sprinkle with 1 tablespoon sugar.
  • Bake for 35 to 40 minutes until the pears are tender and the crust is golden brown. Allow to cool for 20 minutes, then slice into wedges and serve warm.

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