Pear Croustade with Lemon Pastry and Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In this free-form tart, the filling is mounded in the center of the pastry and the edges are simply folded up around it. Ingredients:
1 1/2 cups all purpose flour |
2 tablespoons sugar |
1 teaspoon finely grated lemon peel |
1/2 teaspoon salt |
1/2 cup (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices |
1/4 cup (or more) whipping cream |
1 pound firm but ripe bartlett pears, peeled, cored, thinly sliced |
1 pound firm but ripe bosc pears, peeled, cored, thinly sliced |
5 tablespoons sugar |
1 tablespoon plus 2 teaspoons all purpose flour |
2 teaspoons fresh lemon juice |
1 teaspoon finely grated lemon peel |
1/4 teaspoon (generous) ground nutmeg |
whipping cream (for brushing) |
2 tablespoons sliced almonds |
vanilla ice cream (optional) |
Directions:
1. For pastry: Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Drizzle 1/4 cup cream over; toss with fork until moist clumps form, adding more cream by teaspoonfuls as needed if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
2. For filling: Preheat oven to 400°F. Mix all pears, sugar, flour, lemon juice, lemon peel, and nutmeg in large bowl to coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.
3. Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve croustade warm or at room temperature with vanilla ice cream, if desired.
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