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!