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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Frangipane-an almond custard-is the perfect accent for fresh,juicy pears. Better Homes. Ingredients:
4 oz. almond paste |
2 eggs |
4 tsp cornstarch |
1/8 tsp salt |
1/2 pkg. pillsbury refrigerated pie crust or your own |
3 pears,cored,cut in 1/2 slices |
1 tbs fresh lemon juice2 tbs apricot preserves |
1/4 c sliced almonds,toasted |
Directions:
1. 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.
2. Toss pears with lemon juice and arrange on top of almond mixture. Gently fold over crust edge,pleating,just covering edges of the pears.
3. Transfer crostada on parchment to a baking sheet. Whisk remaining egg and brush edge of crust with a little egg wash.
4. 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.
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