Ingredients
- 8 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour, plus more for work surface
- 2 eggs, divided
- 1 teaspoon vanilla extract
- 2 (7-ounce) packages almond paste
- 2 Bartlett pears
- 1 tablespoon water, for egg wash
- 2 tablespoons raw sugar
- 1 pint cherry vanilla ice cream
- 1/4 cup sliced almonds, toasted
- 8 fresh mint sprigs
Directions
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla. Beat with a hand mixer until well blended and smooth. Set aside.
Divide each package of almond paste into 4 equal portions. On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, about 1/2-inch from the edge of the round.
Quarter each pear and remove the core. Cut each quarter into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling. Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears.
Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended. Using a pastry brush lightly brush each crostata with the egg wash and sprinkle each with the raw sugar.
Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool. Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 31 reviews
By dae.nyte
New York, NY
on December 26, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I want to make this. I know it'll come out rather well. And just watching Brain make it, is so simple. I just need to know is there a substitute for the almond paste? I and a few members of my family are allergic to this nut.
By lilowawa
Fort Lauderdale, FL
on October 09, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made the whole meal plan and it all came out great!! Couldn't believe it was so simple after watching Brian do it. I hadn't ever used almond paste. What a great secret way to whip up a quick tart that tastes like it was hard to make. Loved all of it!!
By jenrost
San Francisco, CA
on September 16, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I printed out the recipe the day I saw the show, but never had reason to make it until now. I made it for a very small dinner party last night and it was FABULOUS! The top browned before the bottom cooked fully, so next time I might cover the edges with foil so that the bottom can finish cooking without burning the top. I made a half-recipe as there were only 4 of us, and the almond paste was $10/tube (the original recipe called for 2 tubes. I think that even making 4 of them out of one tube they were too big. We ended up cutting them in half and serving half to each guest (which was fine, because now I have leftovers. I'd say maybe 6 would be the perfect amount for 1 tube, though you could go as small as 8 of them if you just want a sweet nibble. I did eat part of the leftovers for breakfast today (don't judge - it is fruit and almonds and cream cheese - probably better than any donut ; and I must say that it was not nearly as good the 2nd day (taste was great, but it was soggy. They are fabulous right out of the over though. I pre-rolled out the paste and whipped up the filling before the guests arrived and left it all in the frige...then once we had cleared the dinner dishes I assembled them and had them in the over in less than 5 minutes.
Read all 31 reviews