This post may contain affiliate links. Please read my disclosure policy.
I should have taken bets on how long I could last before making a dessert that looks like a pie, or at least a dessert made with a pastry crust. For the record … 35 days.
Whisk until all ingredients are well blended. Refrigerate the cream until ready to use.
For the filling you will need pears, lemon juice, lemon zest, granulated sugar, cinnamon and butter.
Bake 20 to 25 minutes at 400 degrees, until the pears are tender and the crust is lightly browned.
Almond-Pear Galette
Ingredients
For the Pastry:
- 1 ¼ cups all-purpose flour plus extra for rolling and dusting
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 5 tablespoons butter cut into ½-inch cubes and frozen
- ¼ cup plus 2 tablespoons cultured full-fat buttermilk
- ¼ teaspoon pure almond extract
For the Cream:
- 1 large egg white
- 3 tablespoons confectionsers' sugar
- 3 tablespoons finely ground almonds
- 2 teaspoons melted butter slightly cooled
- ¼ teaspoon pure almond extract
For the Filling:
- 3 firm ripe Bosc pears
- 2 tablespoons fresh lemon juice 1 large lemon
- 1 ½ teaspoons lemon zest
- 3 sheets parchment paper
- ¼ cup granulated sugar
- ¼ teaspoon cinnamon
- 2 teaspoons butter cut into small bits
- Confectioners' sugar for dusting
Instructions
For the Pastry:
- Add the flour, sugar, baking powder, salt and baking soda in a food processor for 30 seconds to combine. Add the frozen butter and pulse until the size of small peas. Do not over mix. Add the buttermilk and almond extract and pulse just until the dough holds together when pinched. Form the dough into a disk and wrap in plastic wrap or wax paper, lightly dusted with flour. Refrigerate 1 hour.
For the Cream:
- Whisk the egg white with the confectioners' sugar until frothy. Add the ground almonds, melted and cooled butter and the almond extract. Whisk until blended and refrigerate until needed.
For the Filling:
- Peel and core the pears. Cut into ¼ inch slices and toss in a bowl with the lemon juice and lemon zest. Set aside.
- Preheat the oven to 400°F. Lightly dust a sheet of parchment paper with flour and place the dough on top. Sprinkle lightly with flour and top with another sheet of parchment paper. Roll out the dough to a 12-inch circle. Peel off the top layer of paper and invert the dough onto a baking sheet lined with a third piece of parchment. Spread the cream mixture over the dough leaving a one-inch border. Arrange the pear slices in concentric circles over the cream. Blend the cinnamon and sugar together and sprinkle on top of the pears. Fold the edges of the dough over the pears. Crimp edges if needed to seal. Sprinkle small bits of butter over the filling. Bake 20 to 25 minutes or until pears are tender and the crust is lightly browned. Remove the Galette from the oven and preheat the broiler. Cover the crust with foil and glaze the pears about 6 inches from the heat for about 1 minute or until the pears are golden brown. Cool on the baking sheet 5 minutes. Transfer to a wire rack and cool completely. Sprinkle with confectioners' sugar and cut into wedges to serve.
- Enjoy!
Recipe Notes
- Adapted from a recipe on Epicurious.com
Nutrition
~~~~~~~~~~~~~
I really loved this recipe but I am the kind of person that adores pears and almond flavor. It really spoke to me and was not at all heavy or overly sweet. This is an elegant tart-like dessert and could be served with ice cream on the side.
On another note, it’s 2-days past my daughter’s due date to have her baby. She goes back to the doctor today and they’ll schedule a time/date to induce. Maybe she’ll go into labor soon and be able to skip that step! We don’t get far from the phone these days. We also have a hard time planning anything not knowing if we’ll need to head over the hospital to meet our grandson. As a mother I’m most worried about my daughter, my baby. I pray she has an easy time and a wonderful experience.
Such a great and wondrous miracle!
I’ll be sure to post photos soon. Have a lovely week and thanks so much for stopping by!
Shane McB
I made this last night, first time making a galette. Came out great! Nice flavors, looked great. I think I didn’t roll the dough out large enough – but I just threw the extra pears in a baking dish and baked them. Will definitely make it again! Thanks for the recipe and guidance!
Tricia Buice
Thanks so much for letting me know Shane! Don’t you just love pears in a dessert – they’re perfect. Galettes are freeform anyway so it sounds like you did great. I recently made something and had leftover fruit and did the same thing. Thanks again and thank you for reading the blog and commenting!~
Heide M (TM)
Sounds and looks divine.
Hungry Jenny
Ooh, how have I not heard of a galette before?! It looks so elegant, but kind of like a dessert pizza sort of thing at the same time..! I will def have to try out a version of this crust for a future Friday Pie Day ;-)<br /><br />Hope all goes well with your daughter!<br /><br />Hungry Jenny x
Mary
Hi Tricia! I thought for sure there would be news of baby by now. Praying that it will all go smoothly and as quickly as possible for her. <br /><br />Once again, you've made me sigh over a dessert. You are an artist. Seriously, an artist with your desserts. I'm in awe.
Big Dude
This looks delicious and I'm going to recommend the family baker make a Galette the next time she's in the dessert mood – I never had it. I posted about your cottage pie today.
Tricia
Thanks Larry! I think you would love this – so light and simple but full of flavor.
Lea Ann (Highlands Ranch Foodie)
I made a similar pear tart recipe a couple of years ago that was tasty but didn't look nearly as nice as this one. Believe I'll scratch that recipe and try this one. I'm here after reading about Larry's pie. Very nice blog, I'm a new subscriber.
Tricia
Welcome aboard Lea Ann! Love your blog and your recent mushroom recipe. Lovely 🙂
Em (Wine and Butter)
Thoughts and prayers are with your daughter from the UK too – baking can be such a thereputic experience cant it….? Beautiful tart Tricia! xox
Tricia
I was just thinking that same thing this past weekend. I love how dependable baking can be.
Tanna at The Brick Street Bungalow
I am so hoping you've had some new news by now!! Can't wait!!<br /><br />Tricia, this crust with buttermilk and almond flavoring and then the almonds and pears sounds sooooooo delicous and it is absolutely elegant in a casually rustic kind of way… my favorite! <br /><br />Sending prayers for safe and easy delivery… blessings ~ Tanna
Sue/the view from great island
How exciting about your daughter…maybe you'll be bringing some of this glorious galette over to the hospital soon! I adore pears and almond, and while I've made this kind of thing in a formal pie crust, I love the idea of a rustic galette. Just gorgeous, as I'm sure your grandson will be.
Tricia
That is so sweet Sue – thanks so much!
Biz
That looks amazing! So pretty, even if you didn't mix the cinnamon and sugar together.<br /><br />I hope your daughters labor goes well – congrats almost grandmomma! 😀
Tricia
Thanks so much – still no baby yet – but soon!
Angie's Recipes
AWWWWWWWWWWESOME! I am seriously drooling at your pear galette.
Tricia
Thanks Angie – I've been drooling at your blog as well!