Almond Pear Galette Recipes

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ALMOND PEAR TART



Almond Pear Tart image

I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. -Sherry LaMay, Capitan, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Pastry for single-crust pie (9 inches)
3/4 cup plus 2 teaspoons sugar, divided
3 tablespoons all-purpose flour
4 cups sliced peeled fresh pears (about 4 medium)
3 tablespoons sliced almonds

Steps:

  • On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet. , In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. , Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.

Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 100mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.

ALMOND-PEAR GALETTE



Almond-Pear Galette image

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

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

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.

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Top Asked Questions

How long do you bake an almond pear Galette?
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.
What's the best way to make a pear Galette?
Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest. Heat oven to 400°F.
How do you make filling for almond Galette?
To make the filling: Beat the almond paste, butter, sugar, and salt until thoroughly combined. Add the egg yolks and vanilla, and beat until well incorporated.
How to make the crust for King Arthur's Almond Galette?
To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact. Stir in the sour cream.

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