PEAR AND ALMOND CROSTATA
Steps:
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla. Beat with a hand mixer until well blended and smooth. Set aside.
- Divide each package of almond paste into 4 equal portions. On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, about 1/2-inch from the edge of the round.
- Quarter each pear and remove the core. Cut each quarter into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling. Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears.
- 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 each with the raw sugar.
- Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool. Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.
PEAR CROSTATA WITH HONEY, BLUE CHEESE, AND ALMONDS
Provided by Tyler Florence
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Arrange the pears, cut sides up, on a baking sheet and dot with butter. Put the baking sheet in the oven and bake 25 to 30 minutes, or until the pears are just tender. Let cool.
- Increase the oven heat to 450 degrees F.
- Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out to a 14-inch round, about 1/4-inch thick. It doesn't have to be perfect. Transfer the dough to the back of a lightly floured baking sheet. Slice the pears and arrange them on the dough round by overlapping the slices in a spiral fashion, leaving a 2-inch border all around. Drizzle with the honey, scatter blue cheese over the top, and sprinkle with the almonds.
- Brush the border with the egg wash. Bring the edge of crust over onto the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with the sugar. Put the baking sheet in the oven and bake for 30 minutes or until the crust is golden brown and the fruit is tender. Slide a knife under the crostata to loosen it from the pan. Then cut into wedges and serve warm or at room temperature.
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
CHERRY-ALMOND-PEAR CROSTATA
Looking for a delicious Italian dessert? Then check out this crostata that's made with almonds and pears.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- On floured surface, roll pastry into 13-inch round. Place on ungreased cookie sheet.
- 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.
- 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.
- Bake 35 to 40 minutes or until pears are tender and crust is brown. Cool 20 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 574, Carbohydrate 76 g, Fat 5, Fiber 5 g, Protein 7 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 90 mg
PEAR AND FRANGIPANE CROSTATA
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
- Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
- Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.
PEAR AND FRANGIPANE CROSTATA WITH RASPBERRY VINEGAR GLAZE
Categories Fruit Nut Dessert Bake Quick & Easy Raspberry Pear Almond Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Finely grind almond paste in processor. Add softened butter, flour, and egg; blend until smooth.
- Preheat oven to 400°F. Roll out puff pastry on floured surface to 13x11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make 11 1/2x9 1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 tablespoon sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.
- Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes.
- Place tart on platter. Drizzle syrup over. Sprinkle lightly with peppercorns and serve warm.
More about "pear and almond crostata recipes"
PEAR AND ALMOND CROSTATA RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dessert
- FOR THE PASTRY, sift flour and icing sugar into a mixing bowl, then add almond meal, salt and butter and mix well. Add egg, milk and vanilla. Mix with a wooden spoon until the pastry comes together. Gently knead to form a dough, using a little more flour if needed. Divide into 4 pieces, wrap in cling film and refrigerate for 30 minutes.
- FOR THE PEAR, place sugar and spices in a saucepan with about 3 cups of water. Bring to a boil, then simmer for 10 minutes. Peel and halve the pear and place in the saucepan. Make a cartouche by cutting out a circle of baking paper the same diameter as the saucepan. Place this on top of the pear. Bring to a boil again, then simmer for about 30 minutes, until pears are soft but holding their shape. Remove the pears and continue to simmer the syrup for 15 minutes. Strain the syrup and reserve. Remove the pear's core and slice the fruit.
- FOR THE FILLING, whisk butter and sugar until pale and creamy. Mix in flour, then whisk in egg and vanilla, followed by almond meal, until fully incorporated.
- ROLL OUT PASTRY on a floured surface to make 4 discs, 3-4mm thick and 15cm diameter. While the pastry rests in the fridge for at least 20 minutes, preheat the oven to 180°C.
PEAR ALMOND CROSTATA RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Category Healthy Cookie & Dessert RecipesAuthor Lisa ValenteCalories 272 per serving
- To prepare pastry dough: Whisk whole-wheat flour, 1/2 cup all-purpose flour and 1/4 teaspoon salt in a medium bowl. Cut in 8 tablespoons butter with a pastry cutter, a fork or two knives until it is pecan-sized. Whisk egg yolk (save white for assembly) and milk in a small bowl; stir into the flour mixture with a fork until just combined.
- Turn the dough out onto a clean surface and gather into a tight mound. Using the palm of your hand, smear the dough bit by bit until most of the butter chunks are incorporated. Gather into a ball then press into a disk about 1 inch thick. Wrap in plastic and refrigerate for at least 1 hour and up to 4 days.
- To prepare cream: Place dates and baking soda in a small bowl. Add hot water to cover and soak for 15 minutes. Drain. Mash the dates in the bowl into a paste.
- Combine the date paste, chopped pear, water, cinnamon, ginger and salt in a small skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until the fruit is soft and the liquid is evaporated, 6 to 10 minutes. Remove from heat and let cool for 10 minutes.
PEAR AND ALMOND CROSTATA : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Servings 8Total Time 40 minsCategory Dessert
PEAR AND BLUE CHEESE CROSTATA WITH HONEY AND ALMONDS
From foodista.com
PEAR AND ALMOND CROSTATA WITH BITTERSWEET CHOCOLATE SAUCE
From completerecipes.com
ITALIAN NEW YEARS - PEAR AND ALMOND CROSTATA
From bigoven.com
PEAR AND FRANGIPANE CROSTATA WITH RASPBERRY VINEGAR GLAZE
From bonappetit.com
BRIAN BOITANO'S PEAR AND ALMOND CROSTATA RECIPE - PINTEREST
From pinterest.com
ITALIAN NEW YEAR'S PEAR AND ALMOND CROSTATA RECIPE
From cookeatshare.com
PEAR ALMOND FRANGIPANE CROSTATA - TARA TEASPOON
From tarateaspoon.com
PEAR-VANILLA CROSTADA WITH ALMONDS - RACHAEL RAY IN SEASON
From rachaelraymag.com
PEAR AND ALMOND CROSTATA RECIPE - FOOD NEWS
From foodnewsnews.com
FLORA'S RECIPE HIDEOUT: ITALIAN NEW YEAR'S - PEAR AND ALMOND …
From floras-hideout.com
RUSTIC PEAR CROSTATA RECIPE - PILLSBURY.COM
From pillsbury.com
PEACH AND ALMOND CROSTATAS (VEGAN AND GLUTEN-FREE)
From theconsciouskitchen.com
RUSTIC PEACH AND ALMOND CROSTATA - INSPIRED BY CHARM
From inspiredbycharm.com
APPLE FRANGIPANE TART RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PEAR AND ALMOND CROSTATA - MANDELIN
HOW TO BAKE PEAR AND CRANBERRY CROSTATA - RECIPE MASH
From recipemash.com
PEAR CROSTADA WITH ALMOND CREAM - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
PEAR CROSTATA WITH ALMOND OAT CRUST - THE PATRON SAINT OF PIE
From thepatronsaintofpie.com
PEAR AND ALMOND CROSTATA – RECIPES NETWORK
From recipenet.org
PEAR RICOTTA CROSTATA – TART RECIPE FROM PLEASURES OF PUGLIA TOUR
From italian-connection.com
GLUTEN-FREE RASPBERRY, PEAR AND ALMOND CROSTATA RECIPE
From mydarlinglemonthyme.com
PEAR & ALMOND CROSTATA - JULIA COOKS - EAT IT'S GOOD FOR YOU
From juliacooks.com
PEAR ALMOND CROSTATA RECIPE - FOOD NEWS
From foodnewsnews.com
PEAR AND ALMOND CROSTATA WITH BITTERSWEET CHOCOLATE SAUCE
From bigoven.com
PEAR ALMOND CROSTATA - MASTERCOOK
From mastercook.com
PEAR AND BARBERRY CROSTATA | MCCORMICK GOURMET
From mccormick.com
PEACH AND ALMOND CROSTATA — KATE GIBBS
From kategibbs.com
PEAR & ALMOND CROSTATA
From forums.cuisineathome.com
BEST PEAR TART RECIPE - THERESCIPES.INFO
From therecipes.info
CINNAMON PEAR GALETTE WITH ALMOND CRUST | GOOD LIFE EATS
From goodlifeeats.com
PEAR AND ALMOND CROSTATA - SIDE DISH RECIPES
From fooddiez.com
CHOCOLATE AND PEAR CROSTATA - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
PEACH CROSTATA WITH TOASTED ALMONDS RECIPE | LAND O’LAKES
From landolakes.com
PEAR AND CRANBERRY CROSTATA - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PEAR CROUSTADE WITH LEMON PASTRY AND ALMONDS RECIPE - EPICURIOUS
From epicurious.com
PEAR ALMOND FRANGIPANE CROSTATA | RECIPE | FOOD, RECIPES, ALMOND
From pinterest.com
FRESH PEAR CROSTATA RECIPE - PILLSBURY.COM
From pillsbury.com
PEAR AND RICOTTA CROSTATA RECIPE - FONTANAFORNIUSA.COM
From fontanaforniusa.com
CHOCOLATE, PEAR AND ALMOND CROSTATA | HUNGRYHINNY
From hungryhinny.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love