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