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
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)
Pastry
-
Sift together the flour and salt.
-
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.
-
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!
-
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
-
Make sure that the almond flour is finely ground, pulse in a food processor if necessary.
-
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.
-
Add the eggs one at a time, and mix until blended.
-
Slowly add the 3 tablespoons of flour and beat until just combined.
Assembling the Galettes
-
Heat the oven to 350°.
-
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).
-
Spoon the frangipane into the centre, leaving a border around the edge about an inch wide.
-
Carefully arrange the sliced pears in a circle.
-
Fold the edge of the dough over the pears.
-
Bake in the oven for 25-35 minutes, or until the pastry is golden brown.