I think I’ve been pretty tolerant of winter this year (besides a few days of crazy snowfall) considering I’m a huge baby when it comes to the cold. But. I am READY for spring. Can we speed that along please? This “waking up and it’s 10 degrees outside” thing is getting old. Restaurant week is starting this week and although this year my base restaurant (Kevin Taylor’s at the Opera House) isn’t participating, I’ll be supplying two other restaurants with desserts that are (Hickory & Ash and Mila). This will be the first Restaurant Week I haven’t had to work evenings in over 6 years! If you’re in the Denver area, this is the time to go out and try those restaurants you’ve been wanting to try! Three-course meals for 30 something bucks? So yes, I will be dining around and enjoying some restaurant fare myself. Insert big cheesy smile.
Lately I’ve had a few weekends off, so I’ve been able to create more recipes at home to share! This galette is a really simple yet delicious rustic French pie. Frangipane is a French baked custard, typically used in tarts, and traditionally made with almonds. I have subbed the almond for other nuts before like pistachio or walnut and they turn out great too. Just be sure to toast the nuts before to bring that extra nutty flavor!
A flakey crust to encase a nutty almond custard, and some slightly acidic, perfectly ripe pears. I always forget how much I like pears until I eat a perfectly ripe one. I used Bartlett pears for this, but feel free to use any other variety.
Pear Frangipane Galette
Crust
Butter, cold cubed 4 oz.
Cold water 2-4 T
Flour 1 ¼ cup
Sugar 1 ½ tsp
Salt pinch
Frangipane
Sliced almonds, toasted 1/2 cup
Flour 1 T
Sugar 1/4 cup
Butter 2 oz.
Eggs 1
Almond extract 1 drop (optional)
Pears 2-3
Lemon 1
Egg wash
Egg 1
Water 2 T
Sugar for sprinkling
Powdered sugar for dusting
Directions:
Make dough first by putting all ingredients besides water into a food processor.
Pulse until mixture seems mealy/crumbly. Slowly incorporate water, 1 T at a time, until dough comes together. It is better to end on a wetter note than a dryer one.
Form dough into a disk, wrap in plastic and chill for 30 minutes.
Next, make the almond frangipane.
In a food processor or blender, add sliced almonds, sugar, and flour. Turn on high.
Melt butter in a microwave in 30 second intervals until just melted.
With processor still on, slowly stream in melted butter. Next, add egg. Almond extract last.
Keep processor on until mixture is nice and smooth. Pour into a bowl and set aside.
Preheat oven to 350 degrees F.
Peel and core pears and put into a bowl. Cut lemon and squeeze juice over pears so they don’t oxidize.
Slice pears, set aside.
Unwrap dough. Roll out onto a floured surface, about 1/8” thickness. Roll up dough onto a rolling pin, then out onto a cookie tray with parchment paper.
Pour out frangipane right into the center of the dough. Arrange sliced pears over the frangipane.
Fold sides up and around.
Whisk egg and water together and brush along the edges of the galette. Sprinkle some extra sugar around the crust.
Freeze galette for 15 minutes before baking.
Bake for 50-60 minutes, or until nicely golden brown.
Cool for 10-20 minutes, dust with powdered sugar and serve!
Pear Frangipane Galette
Almond baked custard topped with ripe pears encased in a buttery rich dough!
Ingredients
Crust
- 8 Tbsp. cold butter, cubed
- 2-4 Tbsp. cold water
- 1 1/4 cup flour
- 1 1/2 tsp sugar
- pinch salt
Frangipane
- 1/2 cup toasted almonds
- 1 Tbsp. flour
- 1/4 cup sugar
- 4 Tbsp. melted butter
- 1 egg
- 1 drop almond extract (optional)
- 2-3 pears
- 1 lemon
Egg wash
- 1 egg
- 2 Tbsp. water
- sugar for sprinkling
- powdered sugar for dusting
Instructions
- Make dough first by putting all ingredients besides water into a food processor.
- Pulse until mixture seems mealy/crumbly. Slowly incorporate water, 1 T at a time, until dough comes together. It is better to end on a wetter note than a dryer one.
- Form dough into a disk, wrap in plastic and chill for 30 minutes.
- Next, make the almond frangipane.
- In a food processor or blender, add sliced almonds, sugar, and flour. Turn on high.
- Melt butter in a microwave in 30 second intervals until just melted.
- With processor still on, slowly stream in melted butter. Next, add egg. Almond extract last.
- Keep processor on until mixture is nice and smooth. Pour into a bowl and set aside.
- Preheat oven to 350 degrees F.
- Peel and core pears and put into a bowl. Cut lemon and squeeze juice over pears so they don’t oxidize.
- Slice pears, set aside.
- Unwrap dough. Roll out onto a floured surface, about 1/8” thickness. Roll up dough onto a rolling pin, then out onto a cookie tray with parchment paper.
- Pour out frangipane right into the center of the dough. Arrange sliced pears over the frangipane.
- Fold sides up and around.
- Whisk egg and water together and brush along the edges of the galette. Sprinkle some extra sugar around the crust.
- Freeze galette for 15 minutes before baking.
- Bake for 50-60 minutes, or until nicely golden brown
- Cool for 10-20 minutes, dust with powdered sugar and serve!Enjoy!
