Pear Almond Crostata
Source: EatingWell Magazine, November/December 2016
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
Serving Size: 1 slice each
272 calories; protein 5.2g 10% DV; carbohydrates 27.2g 9% DV; dietary fiber 3.6g 15% DV; sugars 11.9g; fat 16.4g 25% DV; saturated fat 8.1g 40% DV; cholesterol 86.5mg 29% DV; vitamin a iu 456.3IU 9% DV; vitamin c 1.8mg 3% DV; folate 36.3mcg 9% DV; calcium 41.4mg 4% DV; iron 1.8mg 10% DV; magnesium 28.9mg 10% DV; potassium 163.2mg 5% DV; sodium 72.9mg 3% DV; thiamin 0.1mg 8% DV; added sugar 3g.
1 starch, 1 fruit, 2 1/2 fat