CategoryDesserts
This Spiced Pear and Almond Galette is a rustic, free-form tart featuring a buttery, flaky crust filled with fragrant almond cream (frangipane) and warmly spiced pears. The pears are arranged in an elegant pattern, glazed for a glossy finish, and dusted with powdered sugar. This cozy, autumn-inspired dessert pairs wonderfully with a scoop of vanilla ice cream or a drizzle of honey.
For the Galette Dough
1 ¼ cups (155g) all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
½ cup (115g) unsalted butter, cold and cubed
3 tbsp ice water
For the Almond Cream (Frangipane)
½ cup (50g) almond flour
¼ cup (50g) granulated sugar
3 tbsp unsalted butter, softened
1 large egg
½ tsp vanilla extract
¼ tsp almond extract (optional)
For the Spiced Pear Filling
3 ripe but firm pears, thinly sliced
2 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 tbsp lemon juice
1 tbsp honey (for glazing, optional)
For Finishing
1 egg yolk + 1 tablespoon milk (egg wash)
1 tbsp sliced almonds (optional)
Powdered sugar (for dusting)
Vanilla ice cream or whipped cream (for serving)
Prepare the Galette Dough
1
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in Butter:
- Add cold cubed butter and use a pastry cutter or fork to cut into the flour mixture until pea-sized crumbs form.
- Add Ice Water:
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
- Chill the Dough:
- Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
Make the Almond Cream (Frangipane)
2
- Cream the Butter and Sugar:
- In a bowl, mix softened butter and sugar until smooth.
- Add Egg and Extracts:
- Beat in egg, vanilla extract, and almond extract.
- Fold in Almond Flour:
- Stir in almond flour until smooth.
- Set Aside:
- Keep the frangipane refrigerated until ready to use.
Prepare the Spiced Pears
3
- Slice the Pears:
- Cut pears into thin slices, removing the core.
- Toss with Spices:
- In a bowl, toss pears with sugar, cinnamon, nutmeg, ginger, and lemon juice.
- Let Marinate:
- Allow the pears to sit for 10 minutes to release juices.
Assemble the Galette
4
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer to a parchment-lined baking sheet.
- Spread the Almond Cream:
- Spread frangipane evenly over the dough, leaving a 2-inch border.
- Arrange the Pears:
- Arrange pear slices in an overlapping circular pattern on top of the almond cream.
- Fold the Edges:
- Gently fold the edges of the dough over the filling, pleating as needed.
- Brush with Egg Wash:
- Whisk egg yolk and milk, then brush onto the edges for a golden crust.
- Sprinkle Almonds (Optional):
- Scatter sliced almonds over the crust.
Bake the Galette
5
- Preheat Oven:
- Set to 375°F (190°C).
- Bake Until Golden:
- Bake for 35-40 minutes, or until the crust is golden brown and crisp.
- Glaze the Pears:
- Brush with warm honey for a glossy finish.
- Cool Slightly:
- Let cool for 10 minutes before slicing.
Serve and Garnish
6
- Dust with Powdered Sugar:
- Lightly sprinkle powdered sugar over the galette.
- Serve Warm:
- Enjoy with a scoop of vanilla ice cream or whipped cream.
Pro Tips
7
- For a Flakier Crust: Keep the butter extra cold and don’t overwork the dough.
- For Extra Flavor: Add a pinch of cardamom to the pear filling.
- To Prevent Soggy Crust: Sprinkle a thin layer of almond flour or crushed biscuits under the almond cream.
Ingredients
For the Galette Dough
1 ¼ cups (155g) all-purpose flour
1 tbsp granulated sugar
¼ tsp salt
½ cup (115g) unsalted butter, cold and cubed
3 tbsp ice water
For the Almond Cream (Frangipane)
½ cup (50g) almond flour
¼ cup (50g) granulated sugar
3 tbsp unsalted butter, softened
1 large egg
½ tsp vanilla extract
¼ tsp almond extract (optional)
For the Spiced Pear Filling
3 ripe but firm pears, thinly sliced
2 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 tbsp lemon juice
1 tbsp honey (for glazing, optional)
For Finishing
1 egg yolk + 1 tablespoon milk (egg wash)
1 tbsp sliced almonds (optional)
Powdered sugar (for dusting)
Vanilla ice cream or whipped cream (for serving)
Directions
Prepare the Galette Dough
1
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, and salt.
- Cut in Butter:
- Add cold cubed butter and use a pastry cutter or fork to cut into the flour mixture until pea-sized crumbs form.
- Add Ice Water:
- Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together.
- Chill the Dough:
- Shape the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
Make the Almond Cream (Frangipane)
2
- Cream the Butter and Sugar:
- In a bowl, mix softened butter and sugar until smooth.
- Add Egg and Extracts:
- Beat in egg, vanilla extract, and almond extract.
- Fold in Almond Flour:
- Stir in almond flour until smooth.
- Set Aside:
- Keep the frangipane refrigerated until ready to use.
Prepare the Spiced Pears
3
- Slice the Pears:
- Cut pears into thin slices, removing the core.
- Toss with Spices:
- In a bowl, toss pears with sugar, cinnamon, nutmeg, ginger, and lemon juice.
- Let Marinate:
- Allow the pears to sit for 10 minutes to release juices.
Assemble the Galette
4
- Roll Out the Dough:
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
- Transfer to a parchment-lined baking sheet.
- Spread the Almond Cream:
- Spread frangipane evenly over the dough, leaving a 2-inch border.
- Arrange the Pears:
- Arrange pear slices in an overlapping circular pattern on top of the almond cream.
- Fold the Edges:
- Gently fold the edges of the dough over the filling, pleating as needed.
- Brush with Egg Wash:
- Whisk egg yolk and milk, then brush onto the edges for a golden crust.
- Sprinkle Almonds (Optional):
- Scatter sliced almonds over the crust.
Bake the Galette
5
- Preheat Oven:
- Set to 375°F (190°C).
- Bake Until Golden:
- Bake for 35-40 minutes, or until the crust is golden brown and crisp.
- Glaze the Pears:
- Brush with warm honey for a glossy finish.
- Cool Slightly:
- Let cool for 10 minutes before slicing.
Serve and Garnish
6
- Dust with Powdered Sugar:
- Lightly sprinkle powdered sugar over the galette.
- Serve Warm:
- Enjoy with a scoop of vanilla ice cream or whipped cream.
Pro Tips
7
- For a Flakier Crust: Keep the butter extra cold and don’t overwork the dough.
- For Extra Flavor: Add a pinch of cardamom to the pear filling.
- To Prevent Soggy Crust: Sprinkle a thin layer of almond flour or crushed biscuits under the almond cream.
Notes
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