Pear and Almond Crostata Recipe

Name: Pear and Almond Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese, softened; 2 tablespoons sugar; 1 tablespoon all-purpose flour, plus more for work surface; 2 eggs, divided; 1 teaspoon vanilla extract; 2 (7-ounce) packages almond paste; 2 Bartlett pears; 1 tablespoon water, for egg wash; 2 tablespoons raw sugar; 1 pint cherry vanilla ice cream; 1/4 cup sliced almonds, toasted; 8 fresh mint sprigs

Servings: persons

8 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon all-purpose flour, plus more for work surface
2 eggs, divided
1 teaspoon vanilla extract
2 (7-ounce) packages almond paste
2 Bartlett pears
1 tablespoon water, for egg wash
2 tablespoons raw sugar
1 pint cherry vanilla ice cream
1/4 cup sliced almonds, toasted
8 fresh mint sprigs

1
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
2
In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla.
3
Beat with a hand mixer until well blended and smooth.
4
Set aside.
5
Divide each package of almond paste into 4 equal portions.
6
On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick.
7
Put 2 tablespoons of the cream cheese filling into the center of each round.
8
Spread the filling out in an even layer, about 1/2-inch from the edge of the round.
9
Quarter each pear and remove the core.
10
Cut each quarter into 5 slices.
11
Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds.
12
Gently fold the edge of the almond paste round over the edge of the filling.
13
Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears.
14
Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended.
15
Using a pastry brush lightly brush each crostata with the egg wash and sprinkle each with the raw sugar.
16
Put the baking sheets into the oven and bake until golden brown, about 20 minutes.
17
Remove from the oven and cool.
18
Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces cream cheese, softened, 2 tablespoons sugar, 1 tablespoon all-purpose flour, plus more for work surface, 2 eggs, divided, and more.

Yes, Pear and Almond Crostata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pear and Almond Crostata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions