Almond Pear Galette Recipes

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ALMOND-PEAR GALETTE

Categories     Food Processor     Citrus     Dairy     Egg     Fruit     Nut     Dessert     Bake     Broil     Christmas     Thanksgiving     Vegetarian     Fall     Winter     Chill     Healthy     Self     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 24



Almond-Pear Galette image

Steps:

  • Pastry:
  • Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
  • Cream:
  • Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
  • Filling:
  • Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
  • Galette:
  • Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.

Pastry:
1 1/4 cups all-purpose flour, plus extra for rolling and dusting
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
5 tablespoons butter, cut into 1/2-inch cubes and frozen
1/4 cup plus 2 tablespoon cultured buttermilk
1/4 teaspoon pure almond extract
Cream:
1 large egg white
3 tablespoons confectioners' sugar
3 tablespoons finely ground almonds
2 teaspoons melted butter
1/4 teaspoon pure almond extract
Filling:
3 firm, ripe pears, such as Anjou or Bartlett
2 tablespoon fresh lemon juice
1 1/2 teaspoons grated lemon zest
3 sheets parchment paper
1/4 cup granulated sugar
1/4 teaspoon cinnamon
2 teaspoons butter, cut into small bits
Confectioners' sugar for dusting

PEAR GALETTE

This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11



Pear Galette image

Steps:

  • Line a baking sheet with parchment paper or a nonstick baking mat.
  • Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.
  • In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes
  • Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.
  • Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Plum Crumb Pie
1 tablespoon cornstarch
1/4 cup granulated sugar
Pinch of salt
4 large ripe pears, cut into 1/2-inch pieces (about 3 1/2 pounds)
1 tablespoon unsalted butter, cut into small pieces
1 large egg
Sanding sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
3 tablespoons apricot jam

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Top Asked Questions

How do you cook pears in a galette?
This pear almond galette is a fall-must have with juicy tender pears cooked on top of an almond frangipane inside a flaky puff pastry crust. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry into a rectangle about 1/8 th inch thick.
What is a pear almond Galette?
This pear almond galette starts with a puff pastry crust, a pillowy goodness of buttery crust. The pastry crust is filled with a sweet almond frangipane and the spiced pears layered on top of it. It’s all baked to golden perfection!! It’s simply delicious. It’s going to be my go-to dessert this fall to any gatherings.
What is the best recipe to make pears with almond meal?
In a medium bowl, cream together the butter and a 1/3 cup of the brown sugar. Add in 1 egg and beat until smooth. Finally, add the almond meal and flour and mix until smooth paste forms. Peel and core the pears and slice into ¼ inch slices. Toss the pears with the remaining sugar and the nutmeg and cinnamon.
How do you make pears in a cake recipe?
Preparation Pastry: Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Cream: Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Filling: Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.

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