Pear and Almond Crostata
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Ingredients
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1/2 pound (8 ounces) Mandelin Premium Almond Paste
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3-1/2 tablespoons sugar, divided
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1 large egg yolk
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1 teaspoon vanilla extract
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1 refrigerated pie crust (half of the 15-ounce package), room temperature
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3 to 4 large ripe but firm pears, peeled
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1/4 cup pear or apricot jam, heated
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3 crushed amaretti cookies (Italian macaroons)
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1/2 cup Mandelin Blanched Sliced Almonds, toasted
Directions
Preheat oven to 400°. Blend almond paste and 2 tablespoons sugar in processor until finely chopped. Add egg yolk and vanilla and blend until filling is smooth.
Cut the peeled pears into 1/4-inch thick slices.
Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1-1/2-inch plain border. Arrange the pear slices in concentric circles on top of the almond filling. Fold the dough border up over the edge of the filling, pleating the dough as you fold. Brush exposed pears with warm jam. Sprinkle with remaining 1-1/2 teaspoons sugar.
Bake crostata until crust is golden brown and pears are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti and toasted sliced almonds. Cool 30 minutes. Serve warm or at room temperature.