Cherry-Almond-Pear Crostata

Looking for a delicious Italian dessert? Then check out this crostata that’s made with almonds and pears.

  • Prep Time 20 min
  • Total Time 1 hr 50 min
  • Servings 8

Ingredients

Crust

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

Filling

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.

Expert Tips

Serve this tart with a scoop of vanilla ice cream. To save time, replace homemade pastry with refrigerated pie crust.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
574
,
% Daily Value
Total Fat
29g
29%
(Saturated Fat
14g,
14%
),
Sodium
90mg
90%;
Total Carbohydrate
76g
76%
(Dietary Fiber
5g
5%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 3 Other Carbohydrate; 5 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.