Anise, Pear and Al­mond Crostata

Sunday Star - - C LIFE -

Prep time: 45 min­utes To­tal time: 2 hours, 30 min­utes Serv­ings: 6 Crostata Crust: 1 1/4 cups all­pur­pose flour 1 stick but­ter, cut into 1/2­inch cubes and frozen 1/2 tea­spoon Spice Is­lands Fine Mediter­ranean Sea Salt 1/4 cup ice wa­ter Anise Al­mond Fill­ing: 1 cup blanched, sliv­ered al­monds 3/4 tea­spoon Spice Is­lands Anise Seeds 1/3 cup su­gar 1 large egg 1 tea­spoon Spice Is­lands Vanilla Ex­tract 1/4 tea­spoon Spice Is­lands Fine Mediter­ranean Sea Salt 2 ta­ble­spoons but­ter, at room tem­per­a­ture 3 Fiorelle or small pears, sliced into thin

wedges 2 ta­ble­spoons su­gar, plus ex­tra for

sprin­kling 1 ta­ble­spoon lemon juice 1 large egg, beaten 2 ta­ble­spoons Polaner Apri­cot Pre­serves,

heated cream or ice cream (op­tional) To make crust: In food pro­ces­sor, com­bine flour, frozen but­ter and salt. Pulse un­til dough is size of large peas. Add 3 ta­ble­spoons ice wa­ter and pulse sev­eral times. Pinch dough to see if it is hold­ing to­gether; if not, add wa­ter a cou­ple of tea­spoons at a time, puls­ing once or twice after each ad­di­tion, un­til dough holds to­gether. Form dough into disk, wrap in plas­tic wrap and chill 30 min­utes. Heat oven to 400 F. To make fill­ing: In food pro­ces­sor, blend al­monds, anise seeds, su­gar, egg, vanilla and salt un­til paste forms. Add room tem­per­a­ture but­ter and blend again. Set aside.

Toss sliced pears with 2 ta­ble­spoons su­gar and lemon juice. Set aside.

On sheet of floured parch­ment pa­per, roll out dough into 13­inch cir­cle; trans­fer on parch­ment to rim­less cookie sheet.

Spread al­mond paste onto cir­cle, leav­ing 2­inch bor­der. Scat­ter pears on top, cov­er­ing al­mond paste. Fold dough up and over pears, over­lap­ping dough as needed. Brush with egg wash and sprin­kle crust gen­er­ously with ex­tra su­gar.

Bake un­til pears are ten­der, 40­45 min­utes. If crust starts to get too brown, lightly cover with foil. Re­move tart from oven and brush pears with heated apri­cot pre­serves. Serve with cream or ice cream, if de­sired.

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