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Pear Frangipane Galette

Saura Kline
Almond baked custard topped with ripe pears encased in a buttery rich dough!
Servings 8



  • 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

Egg wash

  • 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!