Pear and Almond Galette
A rustic and elegant tart featuring a flaky pastry crust filled with a sweet almond cream (frangipane) and tender sliced pears. A delightful dessert for two.
Make the pie crust dough
In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Add 1/4 cup cold unsalted butter cubes. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add 2 tablespoons ice water, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Resting the dough makes it easier to roll and more tender.
💡 Pro Tips:
- •Using cold butter is important for a flaky crust.
- •Do not overmix the dough, or it will become tough.
Prepare the almond frangipane
While the dough chills, make the frangipane. Frangipane is a sweet almond cream. In a medium bowl, cream together 2 tablespoons softened unsalted butter and 1/4 cup granulated sugar until light and fluffy. Beat in 1 large egg and 1/2 teaspoon vanilla extract until well combined. Stir in 1/2 cup almond flour until smooth.
💡 Pro Tips:
- •Ensure butter is softened for easy creaming.
- •Frangipane should be smooth and creamy.
Prepare the pears and assemble
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a 10-11 inch round. Carefully transfer the rolled dough to the prepared baking sheet. In a medium bowl, toss the 2 medium thinly sliced pears with 1 tablespoon fresh lemon juice and 1 tablespoon all-purpose flour. Spread the almond frangipane evenly over the dough, leaving a 1 1/2-inch border around the edges. Arrange the sliced pears over the frangipane, leaving the border free.
💡 Pro Tips:
- •Rolling the dough evenly ensures consistent baking.
- •Leave a border for folding over the filling.
Fold and bake the galette
Carefully fold the bare edges of the dough over the pear and frangipane filling, pleating it as you go. Brush the folded crust with 1 whisked large egg (this is an egg wash). Sprinkle the fruit and exposed frangipane with 1 tablespoon granulated sugar and 2 tablespoons sliced almonds. Bake for 40-45 minutes, or until the crust is golden brown and the pears are tender. The frangipane should be puffed and set.
💡 Pro Tips:
- •Egg wash helps the crust turn golden and shiny.
- •Pleating the crust creates a rustic and beautiful look.
Cool and serve
Remove the galette from the oven and let it cool on the baking sheet for at least 10-15 minutes before slicing and serving. This allows the filling to set slightly. Serve warm.
💡 Pro Tips:
- •Cooling time helps the galette hold its shape when sliced.
- •Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Large bowl (for dough)
- Medium bowls (for frangipane and pears)
- Whisk or electric mixer
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry blender (optional)
- Knife and cutting board
- Measuring cups
- Measuring spoons
- 💡For a truly flaky crust, ensure all butter remains very cold until it is in the oven.
- 💡You can substitute almond extract for some of the vanilla extract in the frangipane for a stronger almond flavor.
- 💡The galette can be prepared a few hours ahead of time up to the baking step. Cover loosely and refrigerate, then bake when ready.
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