I'm going to have to make this again, so I'll post the recipe at that time. But for some reason I really struggled with this one. I was rushing, and didn't really want to be in the kitchen. I couldn't get the crust to roll out, and got frustrated with it. It was too thick on one end, not thick enough at the other, which became a pretty big problem when I tried to fold up the pie around the filling.
During the baking process, my crust sprung a little leak. Bummer. The filling pretty much stayed in the shell, but, well, this thing was ugly. Franken-stada. See for yourself...
It still tasted delicious. And, thankfully, this recipe made twice as much of the dough and almond cream as it took to make the crostada. So all I need to do is buy a few more pears, and try it all over again. Woot?
you made your own almond paste?!
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