Brian Boitano’s Pear and Almond Crostata

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
Divide each package of almond paste into 4 equal portions. Dust a work surface with flour and roll each portion into a 6-inch round, about 1/8-inch thick.

Place 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, stopping about 1/2 inch from the edge of the round.

Cut each pear in half and remove the seeds and fibrous spine using a paring knife or melon baller. Cut each half into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of a round. Gently fold the edges of the almond paste over the edge of the filling all the way around. Transfer to a baking sheet and repeat with the remaining ingredients, filling both sheets.

Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended. Using a pastry brush, lightly brush each crostata with the egg wash and sprinkle with raw sugar.

Bake the crostatas until golden brown, about 20 minutes. Remove from the oven and let cool. Serve each crostata on a plate with a small scoop of ice cream, if desired, and garnished with sliced almonds and mint.

Helpful Tip:
1. Try this recipe with different fruit or berries. When using berries, combine with cornstarch to thicken the excess liquid.