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Ingredientes
- 125g butter, plus extra for greasing
- 100g icing sugar - I used fructose
- Pinch of salt
- 255g flour
- Zest of 1 lime
- 2 egg yolks
- 30mls milk
- for the crostata
- 285g blanched almonds, divided
- 55g flour
- 255g butter
- 255g caster sugar - I used fructose
- 2 eggs, lightly beaten
- 5mls vanilla extract
- 10mls calvados
- 1 pear
- Simple syrup for brushing
- 1 sprig rosemary, leaves picked and finely chopped
View Full Recipe at Lavendar and Lime
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