Instructions

For the Almond Cream:

1. In a large bowl on medium high, beat butter, egg, almond flour, sugar, flour, zest and extract until pale in color and sell combined. (approx. 2 minutes)
2. Refrigerate 3 hours before adding to pie crust.

For the Pear Crostada:

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Set aside.
4. On a lightly floured surface, place 1 pie crust.
5. Brush with egg; top with remaining pie crust.
6. Roll into a 14-inch circle, transfer to prepared pan.
7. In a medium bowl combine the pears, lemon zest and lemon juice.
8. Spread chilled almond cream in center of pie crust, leaving a 3-inch border.
9. Spoon pear mixture over cream layer; top with almonds.
10. Gently fold edges in a pleating pattern over filling.
11. Dough does not completely cover filling.
12. Brush edges of dough with egg and sprinkle with coarse sugar.
13. Bake 40 to 50 minutes or until center is set and golden brown.
14. Let cool to room temperature.
15.