Pear Croustade With Lemon Pastry And Almonds

Name: Pear Croustade With Lemon Pastry And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 2 tablespoons sugar; 1 teaspoon finely grated lemon peel; 1/2 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices; 1/4 cup (or more) whipping cream; 1 pound firm but ripe Bartlett pears, peeled, cored, thinly sliced; 1 pound firm but ripe Bosc pears, peeled, cored, thinly sliced; 5 tablespoons sugar; 1 tablespoon plus 2 teaspoons all purpose flour; 2 teaspoons fresh lemon juice; 1 teaspoon finely grated lemon peel; 1/4 teaspoon (generous) ground nutmeg; Whipping cream (for brushing); 2 tablespoons sliced almonds; Vanilla ice cream (optional)

Servings: persons

1 1/2 cups all purpose flour
2 tablespoons sugar
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut crosswise into 1/4-inch slices
1/4 cup (or more) whipping cream
1 pound firm but ripe Bartlett pears, peeled, cored, thinly sliced
1 pound firm but ripe Bosc pears, peeled, cored, thinly sliced
5 tablespoons sugar
1 tablespoon plus 2 teaspoons all purpose flour
2 teaspoons fresh lemon juice
1 teaspoon finely grated lemon peel
1/4 teaspoon (generous) ground nutmeg
Whipping cream (for brushing)
2 tablespoons sliced almonds
Vanilla ice cream (optional)

1
Whisk flour, sugar, lemon peel, and salt in medium bowl. Add butter; using fingertips, rub in butter until coarse meal forms. Drizzle 1/4 cup cream over; toss with fork until moist clumps form, adding more cream by teaspoonfuls as needed if dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.
2
Preheat oven to 400u00b0F. Mix all pears, sugar, flour, lemon juice, lemon peel, and nutmeg in large bowl to coat. Roll out pastry on sheet of floured parchment paper to 14-inch round. Transfer crust on parchment paper to baking sheet. Mound pears in center of pastry, leaving 2-inch plain border. Fold pastry border over pears, crimping slightly. Brush pastry edges with cream; sprinkle with sliced almonds.
3
Bake croustade until filling bubbles and almonds are lightly toasted, about 1 hour. Cool slightly. Serve croustade warm or at room temperature with vanilla ice cream, if desired.

579

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 16 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 2 tablespoons sugar, 1 teaspoon finely grated lemon peel, 1/2 teaspoon salt, and more.

Yes, Pear Croustade With Lemon Pastry And Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!