Pear Almond Crostata
To prepare pastry dough: Whisk whole-wheat flour, 1/2 cup all-purpose flour and 1/4 teaspoon salt in a medium bowl. Cut in 8 tablespoons butter with a pastry cutter, a fork or two knives until it is pecan-sized. Whisk egg yolk (save white for assembly) and milk in a small bowl; stir into the flour mixture with a fork until just combined.Advertisement
Turn the dough out onto a clean surface and gather into a tight mound. Using the palm of your hand, smear the dough bit by bit until most of the butter chunks are incorporated. Gather into a ball then press into a disk about 1 inch thick. Wrap in plastic and refrigerate for at least 1 hour and up to 4 days.
To prepare cream: Place dates and baking soda in a small bowl. Add hot water to cover and soak for 15 minutes. Drain. Mash the dates in the bowl into a paste.
Combine the date paste, chopped pear, water, cinnamon, ginger and salt in a small skillet. Bring to a simmer over medium heat and cook, stirring occasionally, until the fruit is soft and the liquid is evaporated, 6 to 10 minutes. Remove from heat and let cool for 10 minutes.
Stir butter and honey together in a mixing bowl. Beat in eggs and vanilla with an electric mixer. Add almond flour and all-purpose flour. Beat until combined. Add the cooled pear mixture and beat until combined. (It may look a bit curdled, but that's OK.)
To assemble crostata: Unwrap the pastry dough. (Let sit at room temperature for 10 minutes if refrigerated for more than 1 hour.) Dust a sheet of parchment paper and the dough with flour. Roll the dough out on the parchment into a 13- to 14-inch circle. Brush off any excess flour and spread the almond cream evenly in the center of the dough, leaving a 3-inch border all around.
Toss sliced pears, honey and lemon juice in a medium bowl. Leaving any liquid in the bowl, layer the pears in concentric circles on top of the cream. Fold the dough up to cover the outside edge of the pear circle, pleating as you go. Transfer the crostata on the parchment to a large rimmed baking sheet. Refrigerate for at least 1 hour (or up to 1 day).
To bake crostata: Preheat oven to 350 degrees F.
Brush the pastry with egg white and sprinkle with almonds. Bake until the crust is golden brown, 45 to 55 minutes. Cool for at least 20 minutes before slicing.
To make ahead: Refrigerate pastry dough (Steps 1-2) for up to 4 days or freeze for up to 1 month. Refrigerate almond-pear cream (Steps 3-5) or the assembled crostata for up to 1 day.
Equipment: Parchment paper
1 starch, 1 fruit, 2 1/2 fat