Pear and Almond Galette
A delightful pastry combining sweet pears and rich almond flavors in a rustic tart, perfect for special occasions or cozy afternoons.
Ingredients
For the crust
- 1 1/4 cups all-purpose flour Provide a tender and flaky crust.
- 1/4 teaspoon salt Balances sweetness.
- 1/4 cup granulated sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter (cold, cut into cubes) Use cold butter for a flaky texture.
- 1/4 cup ice water Helps bind ingredients.
For the filling
- 1/2 cup almond flour Adds nuttiness and flavor.
- 1/4 cup granulated sugar Sweetens the almond filling.
- 1/4 teaspoon salt Enhances flavor depth.
- 1/2 teaspoon almond extract Intensifies almond flavor.
- 1 large egg Provides structure and richness.
- 2 tablespoons unsalted butter (melted) Adds richness to the filling.
- 3 medium pears (peeled, cored, and thinly sliced) Star of the dish.
- 1 tablespoon lemon juice Prevents browning of pears.
- 1 tablespoon brown sugar (optional) Adds depth to the flavor.
- 1 teaspoon ground cinnamon (optional) Pairs beautifully with pears.
- to taste sliced almonds (for topping) Adds texture and visual appeal.
- to taste powdered sugar (for dusting) Finishing touch for presentation.
Instructions
Preparation of the Galette Dough
- Whisk together the all-purpose flour, salt, and granulated sugar in a large bowl.
- Incorporate the cold, cubed butter until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until a dough forms, then shape into a disk.
- Refrigerate the dough for at least 30 minutes.
Preparation of the Almond Filling
- In a separate bowl, mix almond flour, granulated sugar, salt, almond extract, egg, and melted butter until smooth.
Preparation of the Pear Filling
- Toss sliced pears with lemon juice, and optionally add brown sugar and cinnamon.
Assembly and Baking
- Preheat your oven to 400°F (200°C).
- Roll out the chilled dough into a 12-inch circle on a floured surface.
- Place rolled dough on a parchment-lined baking sheet.
- Spread almond filling evenly over the dough, leaving a 2-inch border.
- Arrange the sliced pears on top, then fold the edges of the dough over the filling.
- Bake for 35-40 minutes until the crust is golden brown and the pears tender.
- Let it cool for 15 minutes before slicing and serving.
Notes
For best results, ensure your butter is very cold. Chill the dough adequately to relax gluten for easier rolling. Mixing different pear varieties can upgrade the flavor profile.