Anise, Pear and Almond Crostata

Crust: In processor, combine flour, frozen butter, salt. Pulse until dough is size of large peas. Add 3 Tbs. ice water and pulse several times. Pinch dough; if doesn’t hold together add water a couple of tsp. at a time, pulsing once or twice after each addition, until dough holds together. Form dough into disk, wrap in plastic, chill 30 minutes. Heat oven to 400 F. Filling: In food processor, blend almonds, anise seeds, sugar, egg, vanilla and salt until paste forms. Add room temp butter and blend again. Set aside. Toss sliced pears with 2 Tbs. sugar and lemon juice. Set aside. On sheet of floured parchment paper, roll out dough into 13-inch circle; transfer on parchment to rimless cookie sheet. Spread almond paste onto circle, leaving 2-inch border. Scatter pears on top, covering almond paste. Fold dough up and over pears, overlapping dough as needed. Brush with egg wash and sprinkle crust with extra sugar. Bake until pears are tender, 40-45 minutes. If crust starts to get too brown, lightly cover with foil. Remove tart from oven and brush pears with heated apricot preserves. Serve with cream or ice cream, if desired.