Almond Pear Galette

This pear frangipane galette is a rustic free-form pie with a buttery crust, almond filling, and juicy pears.

📝 Ingredients

• 1 unbaked pie crust
• 55 g unsalted butter, softened
• 50 g almond flour
• 50 g granulated sugar
• 1 large egg
• 1/2 teaspoon almond extract or vanilla extract
• 1/4 teaspoon salt
• 3 large pears
• 1/2 Tablespoon lemon juice
• 1 egg
• Coarse sugar

👨‍🍳 Instructions

1. 1--- Pastry ---
2. 2Chop cold butter into small cubes.
3. 3To a large mixing bowl or to the bowl of a food processor, add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour.
4. 4Use a pastry cutter to cut the butter into small pieces into the flour, or use your fingertips to rub the butter into the flour or pulse it a few times in the food processor. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix.
5. 5Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Drizzle it in slowly, about a tablespoon worth at a time.
6. 6Pulse the food processor or use your hands to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
7. 7If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
8. 8On a lightly floured work surface roll the dough into a rough 10inch/25cm rectangle. There's no need to measure it perfectly.
9. 9Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape.
10. 10Turn the dough a quarter turn, roll the dough and repeat this process once more.
11. 11Once finished rolling, use your cupped hands to gently shape the dough into a flat disc. Wrap the dough up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours or up to 2 days.
12. 12--- Filling ---
13. 13Combine the frangipane ingredients into a small bowl and use an immersion blender to blend until creamy. Alternatively use a small food processor or a hand-held mixer to mix the ingredients together until creamy.
14. 14Core and use a mandoline or sharp knife to slice the pears into thin slices around ¼-1/8 inch thick. Sprinkle a little lemon juice over the pears to stop them from browning.
15. 15On a sheet of parchment paper, roll the cold dough out into a 13-inch (33cm) circle. It can be a rustic circle.
16. 16Spread the frangipane out, leaving a 2-inch border (4-5 cm.) Arrange the pears over top of the frangipane. Fold the edges of dough over the filling, going around the edge of the circle. Use a pastry brush to brush the tops of the dough with egg wash.
17. 17Sprinkle with a little turbinado sugar if using. Transfer the galette to a plate or tray and refrigerate while the oven is preheated.
18. 18Preheat the oven to 425°F/ 220°C.
19. 19Transfer the galette to a prepared baking sheet and place it in the oven. Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 30-40 minutes until the galette crust is deep golden brown and the pears are soft.
20. 20If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil. Let the galette cool for at least 10 minutes before slicing.