The Chew What Would Brian Boitano Make & Pear & Almond Crostata Recipe

ADVERTISEMENT

The Chew: What Would Brian Boitano Make? Review

Brian Boitano, Olympic gold medalist figure skater and now cook, came in to show us a recipe out of his new cookbook What Would Brian Boitano Make? – his pear and almond crostata recipe, which you can freeze and save for later if you want to!

The Chew What Would Brian Boitano Make & Pear & Almond Crostata Recipe

Brian Boitano came in to show us his pear and almond crostata recipe.

ADVERTISEMENT

Brian Boitano: Pear and Almond Crostata Recipe

  • 1 (8-ounce) package Cream Cheese (softened)
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon All-Purpose Flour (plus more for dusting)
  • 2 Eggs (divided)
  • 1 teaspoon Vanilla Extract
  • 2 (7-ounce) packages of Almond Paste
  • 4 Pears (peeled)
  • 2 tablespoons Raw Sugar
  • 1 pint Vanilla Ice Cream (optional)
  • 1/4 cup sliced Almonds (toasted)
  • 8 fresh Mint sprigs

The Chew: Pear and Almond Crostata Directions

  1. Preheat the oven to 375ºF.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Combine the cream cheese, sugar, flour, 1 egg and vanilla in a large chilled metal bowl.
  4. Beat with a hand mixer until well blended and smooth.
  5. Set aside.
  6. Divide each package of almond paste into 4 equal portions.
  7. Dust a work surface with flour and roll each portion into a 6-inch round, about 1/8-inch thick.
  8. Place 2 tablespoons of the cream cheese filling into the center of each round.
  9. Spread the filling out in an even layer, stopping about 1/2 inch from the edge of the round.
  10. Cut each pear in half and remove the seeds and fibrous spine using a paring knife or melon baller.
  11. Cut each half into 5 slices.
  12. Fan out 5 of the pear slices on top of the filling in the center of a round.
  13. If you choose to use berries, add corn starch to the mix to absorb the extra juices.
  14. Gently fold the edges of the almond paste over the edge of the filling all the way around.
  15. Transfer to a baking sheet and repeat with the remaining ingredients, filling both sheets.
  16. Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended.
  17. Using a pastry brush, lightly brush each crostata with the egg wash and sprinkle with raw sugar.
  18. Bake the crostatas until golden brown, about 20 minutes.
  19. Remove from the oven and let cool.
  20. Serve each crostata on a plate with a small scoop of ice cream, if desired, and garnished with sliced almonds and mint.

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.