Pear Almond Crostata
This flaky crostata recipe relies on fruit for its sweetness instead of a lot of added sugar, so be sure to use only ripe pears. If they're rock-hard, put them in a paper bag with an apple or banana on the kitchen counter for a few days.
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