Pear and Frangipane Crostata with Raspberry Vinegar Glaze

4.8(6)

Pink peppercorns add a lovely floral note to this pretty dessert.

by Epicurious·published 2004-11-30

Servings

(6–8)

Total time

prep 20 min

Calories / serving

—

Ingredients (9)

serves

5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log)almond
3 tablespoons butter, room temperaturebutter
2 tablespoons all purpose flourflour
1 large eggegg
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slicespear
5 tablespoons sugar, dividedsugar
1/2 cup black raspberry vinegar* or raspberry vinegarvinegar
Crushed pink peppercorns (optional)

Instructions (4 steps)

01Finely grind almond paste in processor. Add softened butter, flour, and egg; blend until smooth.
02Preheat oven to 400°F. Roll out puff pastry on floured surface to 13x11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make 11 1/2x9 1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 tablespoon sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.

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Not rich — missing servings, total time, or calories.