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Pear and Frangipane Crostata with Raspberry Vinegar Glaze


Pear and Frangipane Crostata with Raspberry Vinegar Glaze Recipe

Ingredients:
  • 5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log)
  • 3 tablespoons butter, room temperature
  • 2 tablespoons all purpose flour
  • 1 large egg
  •  
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 3 large firm but ripe bosc pears, peeled, halved, cored, cut into 1/3-inch slices
  • 5 tablespoons sugar, divided
  •  
  • black raspberry vinegar* or raspberry vinegar
  •  
  • Crushed pink peppercorns (optional)
Directions:
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Rank

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