Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
2
tablespoons sugar
1/4
teaspoon salt
1/2
cup cold unsalted butter
1
egg
2
to 3 tablespoons cold water
3/4
cup sugar
6
tablespoons cold unsalted butter, cut into small pieces
1
can (8 oz) almond paste
3
tablespoons Gold Medal™ all-purpose flour
1/4
teaspoon ground cardamom
5
cups sliced peeled ripe pears (about 5 medium)
1/2
cup dried cherries
1
tablespoon lemon juice
1
tablespoon sugar
Preparation
Heat oven to 425°F. In medium bowl, mix 1 1/2 cups flour, 2 tablespoons sugar and the salt. 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.
On floured surface, roll pastry into 13-inch round. Place on ungreased cookie sheet.
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. Place over center of crust.
In large bowl, mix remaining 1/2 cup sugar, 3 tablespoons flour and the cardamom. Stir in pears to coat. 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. Brush crust edge with water; sprinkle with 1 tablespoon sugar.
Bake 35 to 40 minutes or until pears are tender and crust is brown. Cool 20 minutes. Cut into wedges; serve warm.
