![]() ![]() Top each slice of pear almond frangipane crostata with a little cream or even creme fraiche and you're done! Happy baking! Serving crostata It's a delicious surprise for everyone when you cut into the pastry. ![]() This filling bakes and puffs just a little and creates a sweet, nutty custard right under the fruit. For this filling all you need to do is add your eggs, and a little cornstarch just to help it set well. It simply takes out the steps of grinding almonds and adding sugar. I cheated a little on the frangipane filling and used store-bought almond paste. It's the secret to this pear almond frangipane crostata. It will still be beautiful.Ī delicious filling made from almonds, sugar, and eggs is easy to make. If you have green Anjou or the more yellow Bartlett pears, they will work just deliciously. Red Anjou or even a Red Bartlett would be lovely as well. For this crostata I want a pretty pear arrangement, so a darker skinned pear is nice. ![]() They have a brown skin and when baked, hold their texture quite well. Here I've used Bosc pears for my filling. Almost like a tart (the evening gown of the pie world), it's flat, not fussy, and if the fruit is arranged well, it looks gorgeous and impressive. The edges are folded around the perimeter, no fancy crimping needed.Ĭrostatas can end up looking quite elegant, even though the method is more casual than a formal pie. I love them because they are really easy-using just one crust, rolled out and filled. Both are rustic, casual, forms of pie that everybody likes and looks good in (wink). Basically crostatas and galettes are the jeans of the pie world. A crostata is the same thing as a galette. ![]()
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