Almond Pear Galette Food

FRANGIPANE PEAR GALETTE RECIPE

Steps:

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• In a medium sized bowl mix melted butter, sugar, almond flour, one egg, vanilla extract and all purpose flour. Set aside.
• Roll out the pie crust and spoon out the frangipane mixture onto the crust, leaving 2-3 inches border on all sides.
• Place the pear slices on the frangipane and make sure they're close to each other. Sprinkle the cinnamon on the pears.
• Fold the edges over the filling, overlapping the dough as necessary.
• Crack the remaining one egg in a small bowl and beat to combine. Brush it on the crust.
• Bake in the oven for 25 to 30 minutes until the curst is golden and flaky.
• Cool for 10 minutes and then slice. Serve with ice cream if desired.

ALMOND-PEAR GALETTE

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.

PEAR AND CRANBERRY CROSTATA

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
• Preheat the oven to 450 degrees.
• Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
• For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
• Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.

POACHED PEAR AND ALMOND TART

Steps:

• For the poached pears: In a medium saucepan, bring 4 cups (1 L) water to a boil with the sugar, cinnamon stick, cloves, and star anise. Lower the heat to a low simmer while you prepare the pears. Peel the pears, remove the stems, cut them in half, and core them. Add the pears to the saucepan, bring back to a boil, then lower the heat again. Simmer the pears for 10 to 15 minutes, or until you can easily pierce one with a sharp knife. Drain (keep the syrup to add to smoothies, oatmeal, or cocktails) and set the pears aside to cool. If preparing in advance, store the poached pears in an airtight container and refrigerate for up to 1 day.
• For the crust: In a mixing bowl, combine the powdered sugar, almond flour, all-purpose flour, and salt. Add in the butter and egg, and mix with a fork or your hands to form a smooth ball. Wrap with plastic wrap and refrigerate for up to 1 day.
• For the pastry cream: In a small bowl, whisk together the egg yolks, sugar, and cornstarch. In a medium saucepan, combine the milk, cream, and vanilla, then bring to a simmer. While whisking, slowly pour the egg mixture into the saucepan. Whisk continuously for 2 to 3 minutes, or until the mixture thickens to a glistening cream. Remove from the heat and let cool to room temperature.
• For the frangipane: In a mixing bowl, beat together the butter, powdered sugar, almond flour, and eggs. Incorporate the rum and almond extract.
• Pour the cooled pastry cream over the frangipane and mix to thoroughly combine. If preparing in advance, transfer to an airtight container and refrigerate for up to 1 day.
• To assemble and bake the poached pear and almond tart: If you made them in advance, take the components of the tart out of the refrigerator 30 minutes before baking. Set a rack in the middle of the oven, then preheat to 350°F (175°C). Lightly grease an 11-in (28-cm) tart pan with a removable bottom (see note) and set aside.
• Place the crust between two large sheets of parchment paper, then roll it out to a 12-in (31-cm) circle. Peel the top sheet of parchment paper off the pastry, then flip the crust over to the prepared tart pan. Peel the second sheet of parchment paper off the pastry, then gently ease and press the pastry down into the pan. Poke the bottom of the crust all over with a fork.
• Spread the frangipane filling in an even layer into the crust. Top with the poached pear halves, with the outside of the pear facing up (see note.)
• Bake for about 45 minutes, or until the crust is golden brown and the filling is puffed and golden. Transfer the tart to a cooling rack and cool for at least 2 hours before serving.
• SERVING: Right before serving, lightly dust with powdered sugar and sprinkle with sliced almonds.
• STORAGE: Keep leftover tart under a cake dome at room temperature for a couple of days, or in the refrigerator, uncovered, for up to three days. Refrigerating the tart uncovered will ensure the pastry remains crisp. Always bring the tart back to room temperature before serving it again.

PEAR ALMOND GALETTE

Steps:

• Make crust. Whisk together flours, sugar, and salt.
• Using a pastry blender, cut butter into flour until it is pea-sized.
• Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough. If dough is too dry, add more water until it just comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour. This can be done ahead of time.
• Make filling. Cut pears in half. Remove the core, stem, and bottom. Flip pear over onto the flat side (skin side up) and thinly slice down, keeping the pear in its original shape. Discard (eat!) the outer slices (the slices covered in peel).
• In a small bowl, mix together sugar, cinnamon, nutmeg, and salt. Set aside.
• Prepare the galette. Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside.
• On a well floured surface, roll the crust into a circle, until just enough overhang to fold over the pears. Crust will be on the thin side. Carefully move crust to the baking sheet by folding in fourths. (If crust has been in the fridge for awhile it may need a bit of time to soften before rolling.)
• Crumble almond paste on the bottom of the crust. Sprinkle half the sugar mixture on top.
• Place the pear halves on the crust with the widest part of the pear facing inwards. Fan each half out.
• Carefully fold the crust around the pie. Brush the crust with cream or egg. Sprinkle with turbinado. Pour remaining sugar mixture over top of the pears. (If your pears are on the sweet side, use your good judgement and reserve some of the sugar mixture.) Crumble pat of butter over top.
• Bake for 30 minutes or until bubbly. Remove and serve with whipped cream, ice cream, or plain. Galette can be made up to 1 day in advance. Reheat in oven on broil, watching carefully not to burn.

PEAR AND ALMOND TART

Steps:

• Preheat oven to 425 degrees.
• In a mixing bowl cream butter with sugar until fluffy. With mixer on low, beat in egg. Scrape down sides of the bowl. Mix in brandy and vanilla. Add almond and all-purpose flours. Mix until creamy. Cover and refrigerate. Place almond filling into tart shell, spread level. Cut poached pear halves crosswise into 1/4-inch slices. Reshape pear halves and arrange 8 halves around the top of each tart, "spoke" fashion. Press pears lightly to fan out. Bake for 40 minutes or until top is well browned and filling is springy to the touch. Cool and serve at room temperature.
• Note: To poach pears, peel, core and halve pears, place in a pot with 1 3/4 cups white wine, 3/4 cup water, 4 ounces of sugar, 1 cinnamon stick, vanilla bean split, and 4 black pepper corns. Bring to a boil and lower heat to a simmer, cook for 30 minutes or until pears are tender when pricked. Cool in liquid.
• In a mixing bowl combine flour, sugar and salt, cut in butter until it resembles small pebbles. With a mixer running add vanilla and slowly drizzle in water until dough comes together in a sticky mass. Roll into a ball, wrap and chill at least 30 minutes and up to 24 hours before rolling. Roll shell to fit into a 9-inch tart pan. Set aside.;

CINNAMON PEAR GALETTE WITH ALMOND OAT CRUST

Steps:

• Preheat oven to 400°F.
• Lightly spoon 1.375 ounces whole-wheat pastry flour into a dry measuring cup; level with a knife.
• Combine 1.375 ounces whole wheat pastry flour, ice water, vinegar, and almond extract in a small bowl; stir with a fork until well blended to form a slurry.
• Combine remaining whole wheat flour, oat flour, 2 tablespoons sugar, almond flour, and salt, stirring with a whisk.
• Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; stir just until moist.
• Turn dough out onto a lightly floured surface; knead lightly 5 times.
• Gently press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Carefully roll dough into a 14-inch circle; freeze for 10 minutes.
• Remove dough from freezer; remove top sheet of plastic wrap. Let stand 1 minute or until pliable.
• Place dough, plastic wrap side up, onto a baking sheet (I used a pizza stone) lined with parchment paper; remove remaining plastic wrap.
• Combine cornstarch and 2 tablespoons sugar; sprinkle over dough, leaving a 2-inch border.
• Arrange pears spoke-like on top of cornstarch mixture, leaving a 2-inch border. Fold edges of dough over pears (dough will only partially cover pears).
• Combine pear butter, 1/8 teaspoon almond extract, cinnamon, cardamom, and syrup in a small microwave-safe bowl; microwave on HIGH 45 seconds.
• Brush jam mixture over pears and dough edges. Sprinkle with remaining sugar.
• Bake at 400° for 35 minutes or until crust browns. Remove from oven. Cool 15 minutes.
• Combine the cold heavy cream, vanilla or vanilla paste, and almond extract in a chilled non-reactive bowl.
• Whisk by hand or using an electric mixture until the cream holds a loose peak. A soft peak will hold a lazy curve when the beater or whisk is held upside down.
• Then, sprinkle the sugar on top of the whipped cream and continue beating until stiff peaks are formed.
• Serve each slice with a dollop of almond whipped cream on top.

HONEY PEAR GALETTE

Steps:

• Preheat the oven to 375ºF and line a baking sheet with parchment paper.
• Roll out your pie crust into a 10-inch circle that is about 1/8 -inch thick and place it on a lined parchment-large plate. Place the pie crust in the fridge for 15 minutes to firm up.
• While pie crust is firming up, place the pecans, flour, ¼ teaspoon cardamom, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg into a food processor. Process the ingredients on low until the ingredients are processed together and the pecans turn into a pecan flour.
• Continue to process the mixture while drizzling 2 teaspoons of honey into the food processor. Only process with the honey until combined, do not let the mixture turn into a dough. Set the pecan mixture aside.
• Place the thin pear slices into a large bowl and toss the pears with 1 tablespoon of lemon juice. Sprinkle ¼ teaspoon of cardamom and ½ teaspoon of cinnamon over the pears and toss the ingredients together.
• Remove the pie crust from the fridge and pour the pecan mixture into the middle of the pie crust. Spread the pecan mixture over the pie crust, but leave 1.5-inches of pie crust clean at the edges of pie crust.
• Next, begin layering the pear on top of the pecan mixture. Start in the middle of the pie crust and overlap the pears in layers moving towards the edge of the pie crust. Only place the pears on the pecan mixture. Stop when you reach the clean edges of the pie crust.
• Fold the pie crust over the pears to create a beautiful crust. Set aside.
• Heat 2 tablespoons of honey and 2 tablespoons of butter together over medium heat.
• When the honey and the butter is melted remove it from the heat.
• Brush the butter mixture over the pie crust and the pears with a pastry brush.
• Place the galette into the oven and bake for 15 minutes. Turn the pan around in the oven and bake for an additional 15 minutes or until the pie crust begins to brown.
• Remove the galette from the oven and let it rest for 10 minutes. Drizzle with honey and serve.

PALEO PEAR GALETTE

Steps:

• TO MAKE THE FILLING:
• Cut the pears in half and carefully cut off any stems at the top. Remove the cores with a small thin-edged spoon or a melon baller. Slice the pears fairly thin vertically, stopping 1/2 to 1/4 inch from the stem end. (The pear slices should stay attached at the stem end.)
• For the crumble: combine 3 Tbsp. melted butter, flour, chopped walnuts, sugar, cinnamon, and salt in a medium bowl. Stir with a fork until ingredients are combined and wet crumbles form. Set aside
• For the glaze: combine 2 Tbsp. of melted butter and the maple syrup together in a small bowl. Set aside.
• TO MAKE THE CRUST:
• Preheat the oven to 425 degrees F. In the bowl of a food processor fitted with an "s" blade, pulse the almond flour, coconut flour, coconut sugar, and salt together several times to combine.
• Add the butter and pulse several times until the butter pieces are the size of small peas. While the machine is on, pour in the milk and egg white and continue to process until the dough comes together in a large ball or mass.
• Scrape down the sides of the food processor to make sure all of the dough is incorporated, and then turn the dough ball onto a large sheet of parchment paper. Place another sheet on top.
• TO ASSEMBLE THE GALETTE:
• Roll the dough into a 1/4-inch circle (it doesn't have to be perfect; it's a "rustic pie"). Transfer to sheet pan large enough to fit it.
• Arrange the pears decoratively on top of the pie crust, fanning them out to lie fairly flat. Leave a 2-inch border around the perimeter. Cut pears in half vertically if necessary to make them fit. Brush the pears with half the reserved butter/syrup mixture then sprinkle with 1 Tbsp. of sugar. Set remaining butter/syrup mixture aside.
• Sprinkle crumble mixture into crevices between pears and into any open areas along the perimeter of the pears. Try to keep most of the sliced pears exposed for a pretty presentation.
• Fold the edges up and over the filling using the parchment paper. It's been my experience that the crust might break; just patch it and it will bake just fine!
• Place in preheated oven and bake for 20 minutes. Remove from oven and slowly brush all over with the remaining butter/syrup mixture and sprinkle with the remaining sugar. Return to oven for another 5 to 10 minutes or until crust is golden and glazed.