Roasted Pear-Apple Crostata

• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup almond flour or almond meal
• 3 tablespoons sugar
• 1/2 teaspoon freshly grated nutmeg
• 1 1/2 teaspoons salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces
• 1/3 to 1 cup ice water
• 2 large apples, peeled, cored, and each cut into 10 wedges
• 3 pears, peeled, cored, and each cut into 8 wedges
• 1/4 cup Muscat or other dessert wine
• 2 tablespoons turbinado sugar (see page 167), plus more for sprinkling
• 1/2 cup apple jelly
• 1/2 cup sliced almonds
• Whipped creme fraiche or mascarpone cheese, for serving

1. Prepare a medium heat fire (375F) in a wood-fired oven with a baking stone.
2. Leave a small fire (one small log) off to left rear of the oven when ready to bake.
3. To make the dough, combine all of the dry ingredients in a large bowl and stir with a whisk to blend.
4. Using your fingertips or a pastry blender, cut or rub in the butter until the pieces are the size of a pea.
5. Gradually stir in 1/3 cup of the ice water, then more if needed until the dough comes together and forms a ball.
6. Do not overwork the dough.
7. On a lightly floured board, form the dough into a 1-inch-thick disk, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
8. To make the filling, toss the apples and pears with the Muscat and sugar and place on a baking sheet.
9. Place on the floor of the oven and roast for about 10 minutes, until the fruit is lightly softened and caramelized.
10. Remove from the oven and set aside to cool slightly.
11. Pour any juices from the baking sheet into a small bowl and set aside.
12. Lightly dust the dough with flour and roll out between sheets of parchment paper to a 12-inch round about 1/8 inch thick.
13. Warm the apple jelly over low heat to make spreadable.
14. Add up to 2 tablespoons of the reserved roasted fruit juices.
15. Spread one-third of the jelly on the bottom of the crust, leaving a 1 1/2-inch border.
16. Again leaving a border, cover the pastry with the roasted fruit, fanning and overlapping each slice slightly.
17. Top with the almonds, then drizzle the remainder of the jelly over the top.
18. Fold the edges of the dough up toward the center, pleating as you go.
19. Sprinkle the entire crostata with more turbinado sugar.
20. Slide the parchment and tart onto a large baking sheet or pizza pan and bake in the oven for 25 to 30 minutes, until the crust is golden on the top and bottom.
21. Remove from the oven and let cool for at least 15 minutes.
22. Cut into wedges and serve warm, topped with whipped creme fraiche or mascarpone.

flour, almond flour, sugar, nutmeg, salt, cold unsalted butter, water, apples, wedges, dessert wine, turbinado sugar, apple jelly, almonds, mascarpone cheese

Taken from www.epicurious.com/recipes/food/views/roasted-pear-apple-crostata-391811 (may not work)