Pear and Barberry Crostata | Club House for Chefs

Ingredients

• Crostata Dough | Serves 4
• 7 1/2 cups All-purpose flour
• 3 cups Almond flour
• 1/3 cup Granulated sugar
• 1 1/2 tsps Club House ® Sea Salt, French Mediterranean
• 3 cups Cold unsalted butter, diced
• Pear and Barberry Filling | Serves 4
• 18 Bosc pears, peeled,cored & quartered
• 4 1/2 cups Dried barberries
• 3 cups Granulated sugar, divided
• 3/4 cup All-purpose flour
• 2 tbsps
• 1 tbsps
• 6 Eggs, lightly beaten
• 2 tbsps Sliced almonds