epicurious4.8
Easy-Fancy Pear Galette
Canned pears, a simple almond cream, and store-bought puff pastry make this pear galette recipe feel sophisticated but entirely doable.
👥 8 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●spatula
- ●oven
- ●baking sheet
- ●knife
- ●saucepan
📝 Preparation Steps
1
Place a rack in lower third of oven and preheat to 375°. Whisk ½ cup (60 g) almond flour or meal, ¼ cup (50 g) granulated sugar, 2 Tbsp. all-purpose flour, 1 tsp. ground cardamom, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Add 4 Tbsp. unsalted butter, melted, slightly cooled, 1 tsp. almond extract, and 1 large egg and whisk to combine. Stir ½ cup (80 g) finely chopped candied ginger into almond cream with a rubber spatula.
. all-purpose flour2 Tbsp. ground cardamom1 tsp. unsalted butter, melted, slightly cooled, plus 1 Tbsp. room temperature4 Tbsp. almond extract1 tsp
2
If using a 17.3-oz. package of frozen puff pastry, preferably all-butter, thawed, with 2 sheets, stack sheets and roll out on a piece of parchment paper to ⅛" thick.
3
If using a 14-oz. package of frozen puff pastry, preferably all-butter, thawed, with 1 sheet, gently roll out on a piece of parchment paper just to smooth out any creases.
4
Transfer pastry on parchment to a rimmed baking sheet. Using a paring knife, score about a ½" border around all sides, cutting about halfway through. Prick pastry within border in several spots with a fork (this will keep pastry from rising too much as it bakes).
5
Using an offset spatula, spread almond cream evenly over pastry, staying inside border. Fan two 15-oz. cans pear halves in light or heavy syrup, drained, thinly sliced, over almond cream. Lightly beat remaining 1 large egg in a small bowl just to blend, then brush pastry border with egg. Sprinkle border with ¼ cup (30 g) sliced almonds and gently press to adhere.
15-oz. cans pear halves in light or heavy syrup, drained, thinly sliced2
6
Bake galette until pastry is puffed and golden and almond cream is no longer wet, 30–⏱️ 40 minutes. Reduce oven temperature to 350° and continue to bake until pastry is deep golden brown and bottom is crisp, 20–⏱️ 30 minutes longer. Let galette cool on baking sheet ⏱️ 5 minutes, then, using parchment paper, slide onto a wire rack; let cool completely.
7
Just before serving, heat 2 Tbsp. honey, remaining 1 Tbsp. unsalted butter, room temperature, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt in a small saucepan over low, stirring occasionally, until butter is melted, about ⏱️ 2 minutes. Brush honey butter over galette, then sprinkle lightly with flaky sea salt. Serve with whipped cream or vanilla ice cream if desired.
. honey2 Tbsp. unsalted butter, melted, slightly cooled, plus 1 Tbsp. room temperature4 TbspFlaky sea saltWhipped cream or vanilla ice cream (for serving; optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...