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Cherry-Almond-Pear Crostata

Betty Crocker Kitchens
Updated Dec 22, 2011
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Looking for a delicious Italian dessert? Then check out this crostata that’s made with almonds and pears.

Cherry-Almond-Pear Crostata

  • Prep Time 20 min
  • Total 1 hr 50 min
  • Servings 8
  • Ingredients 15
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    2
    On floured surface, roll pastry into 13-inch round. Place on ungreased cookie sheet.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Bake 35 to 40 minutes or until pears are tender and crust is brown. Cool 20 minutes. Cut into wedges; serve warm.

Nutrition

574 Calories
29g Total Fat
7g Protein
76g Total Carbohydrate

Nutrition Facts

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

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