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Light, flaky pastry, pears and almond cream make the perfect Frangipane and Pear Galette from I Say Nomato
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Frangipane and Pear Galette
Light, flaky pastry slathered with almond cream and topped with local Bosc pears to create this amazing Frangipane and Pear Galette.
Course: Dessert
Servings: 1 8" round galette
Author: Cristina
Ingredients
Pastry
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 1 cup cold , unsalted butter
  • 1/4 cup chilled shortening
  • 5-6 Tbsp ice water
Frangipane (This will make about 4x what you need for this recipe, but it freezes well!)
  • 1 cup almond flour (I used Bob's Red Mill almond flour)
  • ¼ teaspoon salt
  • 1/4 cup unsalted butter , softened (but not melted!)
  • ½ cup granulated sugar
  • 2 large eggs
  • 3 Tbsp all-purpose flour
  • OPTIONAL: 1 tsp almond extract
  • 3 pears , cored and sliced thinly (I used local Bosc pears)
Instructions
Pastry
  1. Sift together the flour and salt.
  2. Cut in the cold butter and chilled shortening with a pastry blender or two knives, a bit at a time, until they are pea-sized and completely coated with flour.
  3. Gently blend in the ice water a tablespoon at a time with a fork or pastry blender, just until everything begins to stick together. You don't want to add too much water!
  4. Divide the dough in half, shape into inch-thick discs and wrap in plastic wrap. Place in the fridge for at least an hour.
Frangipane
  1. Make sure that the almond flour is finely ground, pulse in a food processor if necessary.
  2. In a mixer with a paddle attachment, cream the softened butter and sugar, then add the ground almonds and mix until combined, scraping the sides occasionally.
  3. Add the eggs one at a time, and mix until blended.
  4. Slowly add the 3 tablespoons of flour and beat until just combined.
Assembling the Galettes
  1. Heat the oven to 350°.
  2. Take one of your pastry discs out of the fridge, unwrap and place between two pieces of saran wrap. Roll flat with a rolling pin into a circle (or as close as you can get).
  3. Spoon the frangipane into the centre, leaving a border around the edge about an inch wide.
  4. Carefully arrange the sliced pears in a circle.
  5. Fold the edge of the dough over the pears.
  6. Bake in the oven for 25-35 minutes, or until the pastry is golden brown.