Pear and Almond Galette
A delightful dessert that combines the sweetness of tender pears with a rich almond filling in a flaky crust, perfect for any occasion.
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour The base of your crust, providing a tender and flaky texture.
- 1/4 teaspoon salt Enhances the overall sweetness.
- 1/4 cup granulated sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter, cold, cut into cubes Provides richness and creates a flaky texture.
- 1/4 cup ice water Helps bind the dough while keeping it cold.
For the Almond Filling
- 1/2 cup almond flour Offers a nutty taste and creamy texture.
- 1/4 cup granulated sugar Sweetens the almond filling.
- 1/4 teaspoon salt Balances sweetness.
- 1/2 teaspoon almond extract Deepens the almond flavor.
- 1 large egg Acts as a binding agent.
- 2 tablespoons unsalted butter, melted Adds richness.
For the Pear Filling
- 3 medium pears, peeled, cored, and thinly sliced The star of the galette.
- 1 tablespoon lemon juice Brightens pear flavor and prevents browning.
- 1 tablespoon brown sugar (optional) For additional sweetness.
- 1 teaspoon ground cinnamon (optional) Adds warmth and spice.
- to taste sliced almonds (for topping) Adds crunch.
- to taste powdered sugar (for dusting) Final touch for sweetness.
Instructions
Prepare the Galette Dough
- In a large bowl, whisk together flour, salt, and granulated sugar. Add cold, cubed butter and work into the flour until crumbly. Gradually mix in ice water until dough forms. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Prepare the Almond Filling
- In a medium bowl, mix almond flour, sugar, salt, almond extract, egg, and melted butter until smooth. Set aside.
Prepare the Pear Filling
- Toss sliced pears with lemon juice. Optionally add brown sugar and cinnamon.
Assemble the Galette
- Preheat oven to 400°F (200°C). Roll out the dough into a 12-inch circle and transfer it to a baking sheet. Spread almond filling over the dough, leaving a border, and arrange pears on top. Fold the dough edges over the fruit.
Bake the Galette
- Bake for 35-40 minutes until golden brown. Cool for 15 minutes before serving. Dust with powdered sugar if desired.
Notes
Serve warm with vanilla ice cream or whipped cream. Use chilled ingredients for best results. Adjust sweetness to personal preference.