Pear, Dark Cherry & Almond Galette

Ingredients:

1/2 pkg. refrigerated pie crust
1/2 (3-1/2 oz.) pkg. almond paste
4-5 medium Bartlett Pears, peeled, cored and sliced
1 C fresh or frozen sweet dark cherries
Fresh lemon juice
2 T all-purpose flour
2 T granulated sugar
1/4 tsp salt
2 T heavy cream
Large sugar crystals or turbinado sugar
Honey
Slivered almonds

1. Roll out crust to a 12" circle.  Transfer to a baking sheet lined with parchment paper.
2. Roll out almond paste to a 7" circle or grate on box grater using largest grate.  Add almond paste to center of pie crust leaving a 2" margin.
3. In a large bowl toss pears with lemon juice, add cherries, flour, sugar and salt. Toss to coat fruit. Place on top of almond paste leaving a 2" margin around the crust.
4. Fold up edges of crust on top of fruit overlapping where necessary.  Note: Crust will not cover the fruit.
5. With a pastry brush, brush heavy cream on crust and sprinkle with sugar.
6. Bake at 375 for 40 minutes or until fruit is bubbly and crust is golden brown.
7. Let cool on wire rack completely.
8. Drizzle with honey and sprinkle with slivered almonds.