Description
Tender and flaky crust layered with cardamom almond cream and fresh pears. Simple to make, fancy enough to impress!
Ingredients
Scale
- 3–4 firm but ripe pears, Bosc or similar type
- 1 tbsp honey
- 1 tbsp apricot jam
Dough
- 1 1/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) very cold unsalted butter, cubed
- 3–4 tbsp ice cold water
- 1 egg, beaten (for egg wash)
- 1–2 tbsp Turbinado or granulated sugar, for sprinkling
Frangipane
- 1 cup almond flour
- 1/2 cup powdered sugar
- 3/4 tsp ground cardamom
- 1/8 tsp salt
- 1 large egg
- 1/2 tsp almond extract
- 2 tbsp unsalted butter, melted
Instructions
- To make the crust, place flour, sugar, and salt in a food processor and pulse to combine.
- Add in the diced cold butter and pulse a few times, until the butter is broken down and about the size of large peas. Next, add in the water a tablespoon at a time and pulse until the dough begins to come together. (If need be, add a small amount of additional water if the dough appears dry still).
- Turn the dough out onto a clean surface and gently knead together to form a flat disk shape. Cover tightly in plastic wrap and chill in the fridge for a least one hour.
- For the frangipane, combine almonds, sugar, cardamom and salt in a clean food processor and pulse gently to combine. Add in the egg, almond extract and melted butter and pulse again until the mixture comes together to form a creamy paste texture. You should have about 1 cup of frangipane.
- Prepare the pears by slicing in half vertically and removing the cores with a melon baller or rounded teaspoon. For each pear half, thinly slice vertically. If desired, leave the slices attached to the stem by cutting about a 1/2 inch below the base of the stem to keep each half connected.
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Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
- Roll out dough into a rough 12 inch circle, about 1/8 – 1/4 inch thick. (You can roll dough out on the parchment paper or silicone mat for easy transportation to the baking sheet).
- Spread the frangipane evenly over the center of the dough, leaving about a 2 inch border. Decoratively fan the pears over the top of the frangipane. Fold the edges of the dough over the filling, folding to make it fit. No need to be super neat here, we’re going for a rustic look.
- Brush the beaten egg over the dough and sprinkle with sugar.
- Bake for 35 minutes, until pears are tender and the crust is golden brown. Allow to cool on a wire rack.
- While galette is cooling, heat the honey and apricot jam together in the microwave until the mixture is liquified and smooth, about 10-15 seconds. Gently brush a thin layer of the honey and jam mixture over the warm pears. Serve galette warm or at room temperature.