Honeyed Pear & Almond Crostata
This recipe is one dessert that is always on rotation, using whatever fruit is in season. During the winter months, we love the warm and comforting flavor of baked pears, combining the natural sweetness of ripe fruit with rich, caramelized notes. As they bake, their flesh softens into a silky, almost buttery texture, while their sugars intensify, creating a honeyed, slightly spiced depth. And bonus, it's gluten free.
SHOPPING LIST:
For the Crostata Crust:
1-1/2 cups flour (all purpose or ground almond or hazelnut flour for Gluten Free)
1/2 cup sugar
pinch of kosher salt
10 Tablespoons unsalted butter, cut into cubes
1/2 cup sugar
pinch of kosher salt
10 Tablespoons unsalted butter, cut into cubes
For the Crostata filling:
4 Tablespoons unsalted butter
1 cup almond flour
1/2 teaspoon baking powder
3 whole eggs
1/4 cup sugar
1 Tablespoon vanilla
2 Tablespoon Bella Cucina Preserved Lemon Cream
2 pears, thinly sliced
PREPARATION: Preheat oven to 375 degrees F
In a small saucepan, melt the butter over medium low heat. Remove from the heat and brush 1 9-inch removable bottom tart pan with melted butter. Put the butter back on the heat and continue melting just until you see brown specks appear, it will start to foam, then it turns very quickly. Remove from heat to cool.
To Make the Crostata crust:
In a food processor, mix the flour, sugar and salt. Add melted butter and process just until dough comes together. Remove the mixture from the food processor and turn out onto a floured surface and press together into a ball.Let rest for a few minutes to allow the dough to relax, or wrap in plastic and refrigerate or freeze or until ready to use.
Press the dough into a 9 inch fluted tart pan with a removable bottom, trimming the sides of the pan with a sharp knife. Freeze for 10 minutes or refrigerate for 30 minutes. Par-bake the tart shell on a parchment lined pan for 8-10 minutes, until puffed and lightly browned. Remove from the oven.
To Make the Filling:
In a food processor, add the eggs, sugar, honey, lemon cream, vanilla and cooled butter. Process for 2-3 minutes, until the mixture is light and foamy. Add the almond flour and baking powder and process just until blended.
Pour the mixture into the prepared baking dish. Top with the sliced pears, then sprinkle with 1 Tablespoon of the sugar. Place pan on a parchment lined baking sheet and bake until golden brown and the center comes clean, about 30-25 minutes. Drizzle with the remaining 2 Tablespoons of honey.
Dust with confectioners sugar and serve with whipped Lemon cream:
3 Tablespoons Bella Cucina Meyer Lemon Spread or Preserved Lemon Cream plus 1 cup whipped cream
