Ingredients with Measurements:
- 1 1/4 cups all-purpose flour
- 1/4 cup almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1 egg yolk
- 2 tablespoons ice water
- 3 ripe pears, peeled, cored, and sliced
- 1/4 cup almond paste, crumbled
- 1/4 cup apricot preserves
- 1/4 cup sliced almonds
- Powdered sugar, for dusting
Special Equipment Needed:
- Food processor
- Rolling pin
- Parchment paper
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. In a food processor, pulse together the all-purpose flour, almond flour, granulated sugar, and salt until combined.
2. Add the cold butter and pulse until the mixture resembles coarse meal.
3. In a small bowl, whisk together the egg yolk and ice water.
4. Add the egg mixture to the food processor and pulse until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead briefly.
6. Flatten the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
7. Preheat the oven to 375°F.
8. On a lightly floured surface, roll out the dough into a 12-inch circle.
9. Transfer the dough to a parchment-lined baking sheet.
10. Spread the crumbled almond paste over the center of the dough, leaving a 2-inch border.
11. Arrange the sliced pears over the almond paste.
12. Fold the edges of the dough over the pears, pleating as necessary.
13. Brush the edges of the dough with water.
14. Bake the crostata for 30 minutes.
15. In a small saucepan, heat the apricot preserves until melted.
16. Brush the melted preserves over the pears.
17. Sprinkle the sliced almonds over the crostata.
18. Bake for an additional 10-15 minutes, until the crust is golden brown.
19. Let the crostata cool for 10 minutes before dusting with powdered sugar.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 360
Fat: 20g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 90mg
Carbohydrates: 41g
Fiber: 4g
Sugar: 20g
Protein: 6g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Hazelnut flour can be substituted for almond flour.
- Brown sugar can be substituted for granulated sugar.
- Salted butter can be substituted for unsalted butter.
- Canned pears can be substituted for fresh pears.
- Raspberry preserves can be substituted for apricot preserves.
- Walnuts can be substituted for sliced almonds.
Variations:
- Add cinnamon and nutmeg to the dough for a spiced crust.
- Use peaches instead of pears.
- Top the crostata with whipped cream or vanilla ice cream.
- Add a drizzle of caramel sauce over the crostata.
Tips and Tricks:
- Make sure the butter is cold when adding it to the food processor.
- Don't overwork the dough when kneading it.
- Use a sharp knife to slice the pears evenly.
- Brush the edges of the dough with water to help it stick together.
- Let the crostata cool slightly before dusting with powdered sugar.
Storage Instructions:
Store the crostata in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the crostata in a 350°F oven for 10-15 minutes, until warmed through.
Presentation Ideas:
Serve the crostata on a platter with a dusting of powdered sugar and a sprig of mint.
Garnishes:
Sliced pears, whipped cream, or vanilla ice cream.
Pairings:
Coffee, tea, or a glass of white wine.
Suggested Side Dishes:
Mixed greens salad or roasted vegetables.
Troubleshooting Advice:
- If the dough is too dry, add more ice water, 1 tablespoon at a time.
- If the dough is too wet, add more flour, 1 tablespoon at a time.
- If the crostata is browning too quickly, cover it with foil.
Food Safety Advice:
Make sure the pears are fully cooked before serving.
Food History:
Crostata is an Italian dessert that originated in the Lombardy region.
Flavor Profiles:
Sweet, nutty, and fruity.
Serving Suggestions:
Serve the crostata warm or at room temperature.
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Region: Italian