Pear and Frangipane Crostata with Raspberry Vinegar Glaze

Pear and Frangipane Crostata with Raspberry Vinegar Glaze
Photo by Leo Gong

Ingredients

  • 2 tablespoons all purpose flour
  • 5 ounces almond paste
  • Crushed pink peppercorns
  • 3 tablespoons butter
  • 1 large egg
  • 5 tablespoons sugar
  • ½ cup black raspberry vinegar or raspberry vinegar
  • + 2 more ingredients
    • 3 large firm but ripe Bosc pears
    • 1 frozen puff pastry

Finely grind almond paste in processor. Add softened butter, flour, and egg; blend until smooth. Preheat 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 shee...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network