Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Italian New Year's - Pear And Almond Crostata Submitted by: Administrator
Source: Source Description:
Ethnicity: Italian Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1/2 Cup(s) Butter, softened
1/4 Cup(s) Granulated Sugar
1 Egg yolk
2 1/2 Cup(s) All-purpose flour, unsifted
1/8 Teaspoon(s) Salt
4 Ripe pears, peeled and cored
2 Tablespoon(s) Pear brandy
3 Eggs
1/4 Cup(s) Almond paste
1/2 Cup(s) Heavy cream
4 Ounce(s) Bittersweet chocolate
chopped
1 Tablespoon(s) Butter
2 Tablespoon(s) Confectioners' sugar, Confectioners' sugar
Directions:
Several hours or the day before serving prepare Pastry: In
medium-sizebowl, with electric mixer on medium speed, beat butter and
granulatedsugar until light and fluffy. Beat in yolk until well mixed.
Reducemixer speed to low. Gradually beat in flour and salt. Gather
dough intoa ball, flatten to a 5" round and wrap in plastic.
Refrigerate pastry atleast one hour or overnight. When pastry has
chilled, between 2 sheetsof floured waxed paper, roll out to a 13"
round. Remove top paper andinvert pastry into 11" tart pan with
removable bottom, allowing excessto extend over edge. Remove remaining
sheet of waxed paper. Fold excesspastry inside so that it is even
around top edge with rim of pan; presspastry against the side to make
an even thickness. Wrap and refrigeratepastry crust until ready to bake
(no longer than 24 hours). Heat oven to350F. Prepare Filling: Cut pears
lengthwise into 1" thick slices. Inmedium size bowl, combine pears and
brandy. In another medium bowl, withelectric mixer on medium speed,
beat eggs, almond paste and granulatedsugar until well mixed. Beat in
flour and cream until smooth. Arrangepear slices spoke fashion in
chilled pastry crust. Place several slicesin center. Add any brandy
remaining in bowl to egg mixture and pour overpears. Bake tart 35-40
minutes or until a toothpick inserted in thecenter comes out clean.
Cool completely on wire rack. Up to 30 minutesbefore serving prepare
Chocolate Sauce: In top of double boiler over hotnot boiling water,
heat chocolate and butter until melted. Remove fromheat and stir in
cream until smooth mixture forms. Keep warm in doubleboiler over hot
water. Just before serving pour sauce into pitcher. Toserve, remove rim
from tart pan and place tart on serving plate. Siftconfectioners' sugar
around edge of tart, if desired. Cut tart into 12wedges and serve with
chocolate sauce. Store any leftovers inrefrigerator. Country Living
January 1998, page 108.Recipe by: Alan Tardi and Karen Bussen,
Follonico, NYC.Posted to MC-Recipe Digest V1 #970 by Peg
Baldassari<Baldassari@compuserve.com> on Dec 22, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 347
Calories From Fat: 142
Total Fat: 16.2g
Cholesterol: 100mg
Sodium: 109mg
Potassium: 222.4mg
Carbohydrates: 45.4g
Fiber: 4.1g
Sugar: 15.7g
Protein: 6.8g


Scale this recipe to Servings [?]