Cherry-Almond-Pear Crostata

Heat oven to 425F. 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.