Pear Frangipane Galette
Almond baked custard topped with ripe pears encased in a buttery rich dough!
- 8 Tbsp. cold butter, cubed
- 2-4 Tbsp. cold water
- 1 1/4 cup flour
- 1 1/2 tsp sugar
- pinch salt
- 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
- 1 egg
- 2 Tbsp. water
- sugar for sprinkling
- powdered sugar for dusting
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!