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Pear Almond Crostata

This flaky crostata recipe relies on fruit for its sweetness instead of a lot of added sugar, so be sure to use only ripe pears. If they're rock-hard, put them in a paper bag with an apple or banana on the kitchen counter for a few days.
Nutrition Profile
  • Soy-Free
  • High Fiber
  • Low Sodium
Pastry Dough
  • ½ cup white whole-wheat flour
  • ½ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • 8 tablespoons cold unsalted butter, cut into 12 pieces
  • 1 large egg yolk
  • 2 tablespoons cold milk
Almond-Pear Cream
  • 2 finely chopped pitted Medjool dates
  • Pinch of baking soda
  • ¾ cup finely chopped peeled ripe Bosc pear

Loose Bosc Pears 1 Lb
$0.99 for 1 item
Thru 02/27
  • 3 tablespoons water
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
Spice Islands Ground Ginger 1.9 Oz
Buy 1 Get 1
Thru 02/27
  • ⅛ teaspoon kosher salt
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon honey
  • 2 large eggs
Pete and Gerry's 
Organic Eggs Organic
Cage Free Large 
Grade AA Eggs 12 Ct
$3.99 for 1 item
Thru 03/14
  • 2 teaspoons vanilla extract
  • 6 tablespoons almond flour
  • 2 tablespoons all-purpose flour
2 medium ripe Bosc pears, thinly sliced (about ⅛ inch)

Loose Bosc Pears 1 Lb
$0.99 for 1 item
Thru 02/27
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 large egg white, lightly beaten
  • ¼ cup sliced almonds
Active - 1 h
Ready In - 3 h 15 m
  1. To prepare pastry dough: Whisk whole-wheat flour, ½ cup all-purpose flour and ¼ 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. 
  2. 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.
  3. 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. 
  4. 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. 
  5. Remove from heat and let cool for 10 minutes. Stir butter and honey together in a mixing bowl. Beat in eggs and vanilla with an electric mixer. Add almond flour and all-purpose flour. Beat until combined. Add the cooled pear mixture and beat until combined. (It may look a bit curdled, but that's OK.) 
  6. To assemble crostata: Unwrap the pastry dough. (Let sit at room temperature for 10 minutes if refrigerated for more than 1 hour.) Dust a sheet of parchment paper and the dough with flour. Roll the dough out on the parchment into a 13- to 14-inch circle. Brush off any excess flour and spread the almond cream evenly in the center of the dough, leaving a 3-inch border all around. 
  7. Toss sliced pears, honey and lemon juice in a medium bowl. Leaving any liquid in the bowl, layer the pears in concentric circles on top of the cream. Fold the dough up to cover the outside edge of the pear circle, pleating as you go. Transfer the crostata on the parchment to a large rimmed baking sheet. Refrigerate for at least 1 hour (or up to 1 day). 
  8. To bake crostata: Preheat oven to 350°F. 
  9. Brush the pastry with egg white and sprinkle with almonds. Bake until the crust is golden brown, 45 to 55 minutes. Cool for at least 20 minutes before slicing.
  • To make ahead: Refrigerate pastry dough (Steps 1-2) for up to 4 days or freeze for up to 1 month. Refrigerate almond-pear cream (Steps 3-5) or the assembled crostata for up to 1 day.
  • Equipment: Parchment paper
Nutrition Information
  • Serving size: 1 slice each
  • Per serving: 272 calories; 16 g fat(8 g sat); 4 g fiber; 27 g carbohydrates; 5 g protein; 36 mcg folate; 86 mg cholesterol; 12 g sugars; 3 g added sugars; 456 IU vitamin A; 2 mg vitamin C; 41 mg calcium; 2 mg iron; 73 mg sodium; 163 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 fruit, 2½ fat

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