Cherry-Almond-Pear Crostata

 

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

• 1 Heat oven to 425°F. In medium bowl, mix 1 1/2 cups flour, 2 tablespoons sugar and the salt. Cut in 1/2 cup butter, using pastry blender, until particles are size of small peas. In small bowl, mix egg and 2 tablespoons of the water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (up to 1 tablespoon more water can be added). Gather dough into a ball; shape into flattened 5-inch disk. Wrap in plastic wrap; refrigerate 30 minutes.
• 2 On floured surface, roll pastry into 13-inch round. Place on ungreased cookie sheet.
• 3 In food processor, place 1/4 cup of the sugar, 1/4 cup of the butter pieces and the almond paste. Cover; process with on-and-off pulses until crumbly. Between pieces of plastic wrap, form mixture into a disk; roll to 10-inch round. Place over center of crust.
• 4 In large bowl, mix remaining 1/2 cup sugar, 3 tablespoons flour and the cardamom. Stir in pears to coat. Mix in cherries and lemon juice. Spoon pear mixture over almond layer to within 3 inches of edge. Dot with 2 tablespoons remaining butter pieces. Fold 2-inch edge of crust up over pear mixture, pleating crust. Brush crust edge with water; sprinkle with 1 tablespoon sugar.
• 5 Bake 35 to 40 minutes or until pears are tender and crust is brown. Cool 20 minutes. Cut into wedges; serve warm.