Ingredients: |
Ingredients: Pastry:
1 ½ c. flour
2 tbsp. sugar
1 finely grated lemon peel
½ tsp. salt
1 stick chilled unsalted butter cut in ¼ slices
1/4 c. cream
Pear Filling:
1 lb. firm bartlet pears, peeled, and thinly sliced
5 tbsp. sugar
1 tbsp. + 2 tsp. flour
2 tsp. fresh lemon juice
1 tsp. lemon peel, finely grated
¼ tsp. nutmeg
Raspberry Filling:
2 c. raspberries
3 tbsp. sugar
2 tsp. cornstarch
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Directions: |
Directions:Whisk flour, sugar, lemon peel and salt in medium bowl. Add butter. With fingertips, rub until coarse meal. Drizzle ¼ c. cream over, toss with fork until moist clumps form. Add more cream by tsp. as needed if dry. Gather dough into a ball. Flatten into a disk. Wrap in wax paper or plastic wrap and chill 1 hour or 1 day. Let stand at room temperature for 30 minutes before rolling out.
Preheat oven to 400º. Gently mix pears, sugar, flour lemon juice and peel and nutmeg in a large bowl to coat. Roll out pastry on a sheet of floured parchment paper to a 14” round. Transfer crust on paper to baking sheet. Mound pears in center leaving a 2” border. Fold pastry border over pears, crimping slightly. Brush edges with cream, sprinkle with sliced almonds. Bake crustada until filling bubbles and almonds are slightly toasted. About 1 hour. Cool slightly. Serve warm or room temperature with ice cream.
Raspberry Filling:
Mound berries in center of pastry. Mix sugar and cornstarch. Sprinkle with 3 tbsp. of sugar mixture. Gently fold pastry over edges of berries, pleating edges leaving 4 to 6 inches open in center. Brush pastry with egg white. Sprinkle with rest of sugar mixture. Bake 425º until crust is golden and juices bubble, 25 to 30 minutes. Cool on pan for 15 minutes. Transfer to serving platter and serve warm. Dust with powdered sugar. |
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