Pear Crostade With Lemon Pastry And Almonds |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I love the simplicity that allows the flavors of the pears to come through. This is a great light dessert that is even better served warm with vanilla bean ice cream =D Ingredients:
pastry |
1 1/2 c. all-purpose flour |
2 t. sugar |
1 t. finely grated lemon peel |
1/2 t. salt |
1/2 c. (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices |
1/4 c. (or more) whipping cream |
filling |
1 lbs firm but ripe barlett pears, peeled, cored and thinly sliced |
1 lbs firm but ripe bosc pears, peeled, cored and thinly sliced |
5 t. sugar |
1 t. plus 2 t. all-purpose flour |
2 t. fresh lemon juice |
1 t. finely grated lemon peel |
1/4 t. (generous) ground nutmeg |
whipping cream for brushing |
2 t. sliced almonds |
vanilla ice cream (optional) |
Directions:
1. Pastry:
2. Whisk flour, sugar, lemon peel and salt in medium bowl. Add butter; using fingertips or pastry cutter, rub or cut in butter until coarse meal forms. Drizzle 1/4 c. cream over all; toss with fork until moist clumps form, adding more cream by teaspoonfuls as needed if dry. Gather dough into a ball; flatten into disk. Wrap in plastic and chill 1 hour. This dough can also be chilled over night.
3. Filling:
4. Preheat oven to 400 degrees F. Mix all pears, sugar, flour, lemon juice, lemon peel and nutmeg in large bowl to coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.
5. Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve croustade warm or at room temperature with vanilla ice cream, if you like. . .which I do! =D
|
|