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Pear and Almond Galette Recipe

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A rustic and elegant tart featuring sweet ripe pears, rich almond filling, and a buttery, flaky crust. Perfect for casual gatherings or special occasions.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 1/2 cup unsalted butter (cold and cubed)
  • 3–4 tbsp ice water
  • 1/2 cup almond flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (softened)
  • 1 egg
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 3–4 ripe pears (peeled, cored, and sliced)
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 2 tbsp sliced almonds (optional)
  • Powdered sugar for dusting (optional)
  • Whipped cream or vanilla ice cream for serving (optional)

Instructions

  1. In a bowl, whisk together flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms. Shape into a disk, wrap, and chill for at least 30 minutes.
  2. In a separate bowl, mix almond flour, sugar, softened butter, egg, almond extract, and vanilla extract until smooth and creamy.
  3. Toss pear slices with brown sugar, cinnamon, and lemon juice. Let sit for a few minutes.
  4. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to the baking sheet.
  6. Spread almond filling in the center, leaving a 2-inch border. Arrange pears on top. Fold edges of the crust over the pears, pleating as needed.
  7. Bake for 30–40 minutes until crust is golden and pears are tender. Cool on the baking sheet for 10 minutes.
  8. Garnish with sliced almonds and powdered sugar if desired. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Notes

  • Use Bartlett or Anjou pears for best results.
  • The crust dough can be made 1–2 days in advance.
  • Drain canned or frozen pears well to avoid sogginess.
  • Store leftovers at room temperature for 2 days or refrigerate up to 5 days.
  • Freeze slices individually for up to 3 months.

Nutrition

Find it online: https://juliameals.com/pear-and-almond-galette-recipe/