Directions:
- Heat oven to 375 with rack in lower third. In food processor,combine almond paste,1 egg,cornstarc and salt till completely blended. Roll crust on flour-dusted parchment into 12 circle. Spread almond nixture in the center,leaving 2 space around the edge.
- Toss pears with lemon juice and arrange on top of almond mixture. Gently fold over crust edge,pleating,just covering edges of the pears.
- Transfer crostada on parchment to a baking sheet. Whisk remaining egg and brush edge of crust with a little egg wash.
- Bake till crust is deep golden and pears are soft,about 40 mins;cover crostada loosely with foil for last 10 mins. to prevent overbbrowning. Heat apricot preserves and brush over pears. Sprinkle with aln=monds and serve warm or cooled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.61 Kcal (1196 kJ) | ||
| Calories from fat | 132.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 153.16mg | 6% | |
| Potassium | 236.64mg | 5% | |
| Total Carbs | 35.07g | 12% | |
| Sugars | 16.01g | 64% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 5.45g | 11% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 65mg | 6% | |
| Amount Per 100 g | |||
| Calories | 190.91 Kcal (799 kJ) | ||
| Calories from fat | 88.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.85g | 23% | |
|---|---|---|---|
| Cholesterol | 36.47mg | 18% | |
| Sodium | 102.38mg | 6% | |
| Potassium | 158.18mg | 5% | |
| Total Carbs | 23.44g | 12% | |
| Sugars | 10.7g | 64% | |
| Dietary Fiber | 3.09g | 18% | |
| Protein | 3.64g | 11% | |
| Vitamin C | 2.4mg | 6% | |
| Iron | 0.7mg | 6% | |
| Calcium | 43.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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