Almond Pear Galette Nancy Finley
Crust:
1 ¼ c flour
2 T sugar
¼ t baking powder
1 t salt
1/8 t baking soda
5 T butter, cut into
½” cubes and frozen
1 c + 2 T
buttermilk
¼ t pure almond
extract
Cream:
1 Lg egg white
3 T powdered sugar
3 T finely ground
almonds
2 t melted butter
¼ t pure almond
extract
Filling:
3 firm ripe pears
of favorite variety
2 T fresh squeezed
lemon juice
1 ½ t grated lemon
zest
¼ c sugar
¼ t cinnamon
2 t butter, cut
into small bits
Confectioners’
sugar for dusting
3 sheets parchment
paper
Pastry:
Pulse flour,
sugar, salt and baking soda in food processor 30 seconds to combine. Add butter;
pulse until pieces are the size of peas. Add buttermilk & almond extract;
pulse until dough comes together. Form dough into a disk, dusting lightly with
flour. Cover with plastic wrap and refrigerate for 1 hour.
Cream:
Whisk egg white
and powdered sugar in a bowl until frothy; about a minute; add almonds, butter
and almond extract. Whisk and refrigerate
Filling:
Peel and core
pears; cut into slices and ¼’ thick. Toss with lemon juice and zest in a bowl
and set aside
Galette:
Heat oven to 400*.
Lightly dust a sheet of parchment with flour; place dough disk on top, lightly
dust; top with parchment and roll dough into a 12”circle. Peel off top layer of
parchment; Invert dough onto baking sheet lined with parchment. Trim edges of dough,
spread cream over dough, leaving a 1’ border. Arrange pear slices in concentric
circles over cream and sprinkle with sugar and cinnamon. Fold edges of dough
over pears, crimping to enclose the edges of fruit slices. Evenly scatter bits
of butter over the filling and bake for 20-25 minutes until pears are tender
and crust in golden. Remove from oven; cover edges of tart with foil. Heat broiler;
glazing top of pears 6” under the heat for 1 minute or so. Cool on baking sheet
5 minutes, then transfer on parchment to a rack to cool completely. Dust with
confectioner’s sugar.
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