Imagine a dessert that transports you straight to the charming countryside of Italy, where tradition meets culinary artistry. This New Year's Pear and Almond Crostata is not just a recipe—it's a celebration of flavors, a delicate dance of sweet pears, aromatic almonds, and a buttery, flaky crust that melts in your mouth. Whether you're looking to impress your guests or create a memorable holiday dessert, this crostata promises to be the star of your table, combining rustic elegance with irresistible taste.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsalted butter, chilled
- 1/4 cup sugar
- 1 large egg
- 2 ripe pears, sliced
- 1/2 cup sliced almonds
- 1 tsp almond extract
- 1/2 tsp cinnamon
Instructions
- Begin by preparing the crust. In a large mixing bowl, combine the all-purpose flour, almond flour, and sugar. Whisk the dry ingredients together until well blended.
- Cut the chilled unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, beat the large egg. Add the beaten egg to the flour and butter mixture, and mix until the dough starts to come together. If the dough is too crumbly, you can add a tablespoon of cold water at a time until it holds together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to chill and firm up.
- While the dough is chilling, prepare the filling. Preheat your oven to 350°F (175°C). Slice the ripe pears into thin wedges and set them aside in a bowl.
- Add the almond extract and cinnamon to the sliced pears, tossing gently to coat the fruit evenly. Set aside to allow the flavors to meld.
- Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough from the edges.
- Arrange the pear slices evenly over the crust, layering them if desired. Sprinkle the sliced almonds over the pears, distributing them evenly.
- Place the crostata in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the pears are tender.
- Once baked, remove the crostata from the oven and allow it to cool for about 10 minutes before slicing. Serve warm or at room temperature, optionally dusted with powdered sugar or served with a scoop of vanilla ice cream.
Tips
- Keep your butter ice-cold when making the crust to ensure a flaky, tender texture.
- Don't overwork the dough—mix just until it comes together to prevent a tough crust.
- Choose ripe but firm pears for the best texture and flavor.
- If the edges of your crust start browning too quickly, cover them with aluminum foil.
- Let the crostata rest for 10 minutes after baking to allow the filling to set.
- For an extra touch of elegance, dust with powdered sugar or serve with a scoop of vanilla ice cream.
- This dessert can be prepared a day ahead and gently reheated before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 65mg
