Pear Almond Galette

Last night, I couldn’t sleep.  Around 11pm, after a while of tossing and turning, I decided to just get up and have a glass of wine.  Because really, wine makes life better.

Around midnight, while I sipped on wine and did everything BUT read about the global food system, I decided this was a good time to start baking.  So I made tart dough, since the idea for a pear almond galette had been brewing in my head for a few days.

Galette Dough

adapted from Joy of Baking

1 1/4 cup flour
1/2 tsp sugar
1 tbsp sugar
1 stick butter, cold and cut into pieces
about 1/4 cup ice water

Combine dry ingredients in a bowl.  Using a pastry blender or knives or your fingers, blend butter into flour mixture.  Gradually add in ice water and mix using your hands until you get a ball of dough.  Wrap in plastic wrap and refrigerate for a few hours (I refrigerated over night).

Once the dough has chilled, roll it out to about a 12-13 inch circle.  It doesn’t matter if it’s a perfect circle.

Put the rolled out dough, place it on a baking sheet lined with parchment paper, then put it in the refrigerator while you make almond cream (frangipane).

Almond Cream

adapted from Joy of Baking

1/4 cup sugar
3 tbsp butter, softened
1 egg
1/2 tsp almond extract
1 tbsp flour
1/2 cup almond meal (ground almonds)

Using a hand or stand mixer, cream together butter and sugar.  Next, beat in egg and almond extract until smooth and sorta runny.  Blend it one tbsp flour.  Lastly, add almond flour and continue to blend until smooth.

Take the dough out of the fridge and spread the almond cream onto the dough, leaving a inch or two border all around.

Next, take some pears.  I had some raggedy old ones that were on their last leg…

Peel, core and thinly slice.  I used two but I wish I had used three because they definitely would have fit.

Arrange the sliced pears onto the almond cream part of the galette.

See I could have fit 3 pears… Oh well.  Next fold the edges up over the top.  Trim any excess dough.

Take one tablespoon of melted butter and brush it onto the assembled galette.

Then sprinkle it with sugar.

Bake at 375 for 45-55minutes.  (Mine took about 50 minutes but start checking it around 45).

Allow it to cool.  If it’s 28 degrees outside like it is here, putting it next to the window speeds up the process.

Once the galette has cooled

Sprinkle it with powdered sugar and serve with whipped cream or creme anglaise.

Now I just need to figure out who to feed this to…  Shouldn’t be that hard to find a worth recipient, right?

11 thoughts on “Pear Almond Galette

  1. Biscotti Queen says:

    Karla, you are out of control. This is what you were doing last night at midnight? Call me next time, I totally would have joined (and brought another bottle of wine.)

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