Cherry-Almond-Pear Crostata

Ingredients

• 1.5 cups flour all-purpose
• 2 tablespoons sugar 
• 0.3 teaspoon salt 
• 0.5 cup butter unsalted cold
• 1  eggs 
• 2 tablespoons water cold
• 0.8 cup sugar 
• 6 tablespoons butter unsalted cold cut into small pieces
• 8 oz almond paste canned
• 3 tablespoons flour all-purpose
• 0.3 teaspoon ground cardamom 
• 5 cups pears ripe peeled sliced ( 5 medium)
• 0.5 cup cherries dried
• 1 tablespoon juice of lemon 
• 1 tablespoon sugar 

Equipment

• food processor
• bowl
• baking sheet
• oven
• blender
• plastic wrap

Directions

1. Heat oven to 425°F. In medium bowl, mix 1 1/2 cups flour, 2 tablespoons sugar and the salt.
2. Cut in 1/2 cup butter, using pastry blender, until particles are size of small peas. In small bowl, mix egg and 2 tablespoons of the water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (up to 1 tablespoon more water can be added). Gather dough into a ball; shape into flattened 5-inch disk. Wrap in plastic wrap; refrigerate 30 minutes.
3. On floured surface, roll pastry into 13-inch round.
4. Place on ungreased cookie sheet.
5. In food processor, place 1/4 cup of the sugar, 1/4 cup of the butter pieces and the almond paste. Cover; process with on-and-off pulses until crumbly. Between pieces of plastic wrap, form mixture into a disk; roll to 10-inch round.
6. Place over center of crust.
7. In large bowl, mix remaining 1/2 cup sugar, 3 tablespoons flour and the cardamom. Stir in pears to coat.
8. Mix in cherries and lemon juice. Spoon pear mixture over almond layer to within 3 inches of edge. Dot with 2 tablespoons remaining butter pieces. Fold 2-inch edge of crust up over pear mixture, pleating crust.
9. Brush crust edge with water; sprinkle with 1 tablespoon sugar.
10. Bake 35 to 40 minutes or until pears are tender and crust is brown. Cool 20 minutes.
11. Cut into wedges; serve warm.