pear and barberry crostata recipe | Schwartz

Ingredients

• <b> Crostata Dough:</b>
• 175 g (6 oz) plain flour
• 50 g (2 oz) ground almonds
• 1 tbsp caster sugar
• 1/4 tsp Sea Salt
• 100 g (4 oz) cold unsalted butter, diced
• 3 tbsp ice-cold water
• <b> Pear and Barberry Filling:</b>
• 3 firm ripe pears, peeled, cored and quartered
• 50 g (2 oz) dried barberries
• 100 g (4 oz) caster sugar, divided
• 25 g (1 oz) plain flour
• 1 tsp Cinnamon Ground
• 1/2 tsp almond extract
• 1 egg, lightly beaten
• 25 g (1 oz) flaked almonds