Pear and Almond Crostata - cream cheese

Method

• Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla.
• Beat with a hand mixer until well blended and smooth.
• Set aside.
• Divide each package of almond paste into 4 equal portions.
• On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick.
• Put 2 tablespoons of the cream cheese filling into the center of each round.
• Spread the filling out in an even layer, about 1/2-inch from the edge of the round.
• Quarter each pear and remove the core.
• Cut each quarter into 5 slices.
• Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds.
• Gently fold the edge of the almond paste round over the edge of the filling.
• Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears.
• 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 each with the raw sugar.
• Put the baking sheets into the oven and bake until golden brown, about 20 minutes.
• Remove from the oven and cool.
• Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.