Pear Necessities, French Anjou Galette

By thesweetnerd
December 22, 2016
2 Comments


Author Notes: Did you know that December is National Pear Month? I hear you: “National Pear Month?” on top of “Christmas,” “Hanukkah,” and “New Years”!? Worry not, as this French Anjou Galette recipe will not disappoint for any occasion.

I learned this one from my nephews, Bastien, Nicolas, and Stephane, who are studying “Patisserie” in Lyon, France. I’m insanely jealous; it doesn’t help that they’re already uber-talented and accomplished. It’s a secret hope of mine that they make it to the states and open a 3-brothers bakery. For now…I’ll settle for virtual dessert sharing and French anjou galettes!
thesweetnerd

Makes: 1

Ingredients

Dough

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 6 ounces cold unsalted butter, cut into small pieces
  • 1/3 to 1/2 cups water as needed

Frangipane & Topping

  • 5 1/2 ounces toasted almonds
  • 5 1/2 ounces butter
  • 5 1/2 ounces sugar
  • 1 egg yolk
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 pinch salt
  • 3-4 Anjou pears sliced
  • 1 dash nutmeg
  • egg wash or heavy cream
  • Turbinado sugar
  • Apricot jam to finish

Directions

  1. DOUGH-Mix flour, salt, and sugar together in a bowl. Cut butter by hand or with fork until mixture resembles course meal. Sprinkle in ice water, one tablespoon at a time, and toss with flour mixture until you can bring the dough together into a ball by hand. Press it into 2 disks, saran, and refrigerate for 15 minutes.
  2. FRANGIPANE-Toast almonds. Grind sugar and almonds in food processor. Add remaining ingredients and mix until blended.
  3. TOPPING-Slice pears (rub with lemon to prevent browning)
  4. ASSEMBLE & BAKE-Lightly sprinkle surface with flour to prevent sticking. Roll out dough into a circular shape. Spread the apricot preserve onto the dough leaving a 1” border. Spread the frangipane over the preserves and arrange the pears in a decorative fashion. Next, fold the edge of the dough over itself to create a rustic look (slightly pinch). Brush with eggwash or heavy cream (or both) on the rims; sprinkle wet dough with turbinado sugar and grate fresh nutmeg over the pears. Bake the galette for 40-45 minutes or until done at 350. Rotate the baking sheet halfway through until the crusts are browned. Right when it comes out of the oven, brush a bit more apricot preserve on the pears to make them glisten! Let cool before serving. Galettes can be covered and kept at room temperature for 1 day.

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Reviews (2) Questions (0)

2 Comments

colleen November 22, 2017
The directions say to wrap the dough into two discs, but the recipe says it makes 1 galette. Are the two discs of dough later rolled out together? Why not wrap combine all the flour into one ball? I have limited talent with baking desserts, and I need help with this. Have I missed something?
 
colleen November 22, 2017
The directions say to wrap the dough into two discs, but the recipe says it makes 1 galette. Are the two discs of dough later rolled out together? Why not wrap combine all the flour into one ball? I have limited talent with baking desserts, and I need help with this. Have I missed something?