Pear Frangipane Galette

Pear and Frangipane Galette on a cutting board with sliced pear halves.

5 from 3 votes

The classic flavors of pear and frangipane (almond cream) are presented beautifully and easily in this free form Pear Frangipane Galette.

Prep Time30

Cook Time50

Total Time1 20

Course: Breakfast, Brunch, Dessert

Cuisine: American, French

Servings: slices

Calories: 291kcal

Author: Cynthia

Ingredients

Pie Crust

1 ½ cups all-purpose flour
¼ teaspoon kosher salt
1 tablespoon granulated sugar
1 stick plus 2 tbs cold unsalted butter 141 grams, cut in small pieces
⅓ cup ice water
1 teaspoon lemon juice or apple cider vinegar

Frangipane (almond cream filling)

3 tablespoon softened butter 42 grmas
¼ cup granulated sugar 50 grams
½ cup almond flour
1 large egg, room temperature
1 teaspoon vanilla extract

Don’t forget this super important ingredient

4 medium pears

And finally

2 tablespoon honey

US Customary - Metric

Instructions

Making the crust

In the bowl of your food processor , pulse together all-purpose flour, unsalted butter, sugar, and salt until the butter is about the size of peas, 4 to 5 pulses.
Add lemon juice to ice water and slowly drizzle into the opening of your food processor, pulsing until the dough just barely comes together. Pinch some of the dough between your fingers. If it clings together, it's done.
Dump all the dough out onto a piece of plastic wrap, and use the plastic wrap to gather all of the crumbly bits together. Bring your hands together and form a ball under the plastic wrap. Flatten the dough into a round disc. Refrigerate at least 1 hour, up to 3 days. While the dough is resting, let’s make some frangipane.

Making the Frangipane

Using a hand mixer, cream together the butter and sugar until light ands fluffy, about 2 to 3 minutes. Mix in the almond flour. Add in the egg and the extracts, mixing until it’s all combined and fluffy.

Galette Construction 🚧

Preheat oven to 425° Place the dough on a lightly floured piece of parchment paper on your counter. The parchment paper will make it easy to transfer to a baking sheet. Sprinkle a little more flour on top of your dough and on your rolling pin. Roll the dough out to a 14 inch circle (conveniently, about the width of your parchment paper). It doesn’t have to be perfect.
Peel and slice your pears in half, top to bottom. Using a spoon or a melon baller, remove the seed core. Lay each half, flat side down, on your cutting board. Using a paring knife, cut ¼ inch slices through the pear, stopping about ½ inch from the stem end. Repeat with the other pears and keep aside.
Using an offset spatula, spread the frangipane on the center of your dough, leaving about a 2 inch border all around.
Lay your sliced pear halves on top of the frangipane and gently nudge them to the side to allow them to fan out oh so prettily. Fold the edges of your dough over the filling, kind of overlapping as you go around.
Brush the exposed crust with egg wash (1 beaten egg with 1 teaspoon water) and sprinkle with raw sugar or sliced almonds.Bake at 425° for 40-50 minutes, or until your crust is a nice golden brown and your frangipane is puffy and peeking up between your pears.
While the galette is still warm, I like to warm up a couple of tablespoons of apricot jelly or honey and brush it gently over the tops of the pears. It gives the galette a beautiful shiny appearance and adds just the right amount of sweetness.

Nutrition