Pear and Frangipane Crostata with Raspberry Vinegar Glaze

1. 1

   Finely grind almond paste in processor.

2. 2

   Add softened butter, flour, and egg; blend until smooth.

3. 3

   Preheat oven to 400F.

4. 4

   Roll out puff pastry on floured surface to 13x11-inch rectangle.

5. 5

   Fold 3/4 inch of edges over; press to adhere to make 11 1/2x9 1/2-inch rectangle.

6. 6

   Transfer to rimmed baking sheet.

7. 7

   Pierce surface evenly with fork, avoiding folded edges.

8. 8

   Spread almond paste mixture evenly over crust within folded edges.

9. 9

   Arrange pear slices atop filling, overlapping slightly.

10. 10

    Sprinkle with 1 tablespoon sugar.

11. 11

    Bake until crust is deep golden and pears are tender, about 38 minutes.

12. 12

    Cool slightly.

13. 13

    Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves.

14. 14

    Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes.

15. 15

    Place tart on platter.

16. 16

    Drizzle syrup over.

17. 17

    Sprinkle lightly with peppercorns and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.