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Pear & Almond Galette

Pear & Almond Galette

Updated October 28, 2026

A rustic free-form tart with a flaky butter crust, a layer of almond cream and honey-glazed pear slices.

Before you start: soften the butter for the almond cream. Bosc pears hold their shape best when baked.

Make the dough up to 2 days ahead, or freeze it up to 2 months.

Cook time
2 hrs 40 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ¼ cups all-purpose flour (plus more for rolling)
  • ¼ tsp kosher salt
  • 8 tbsp cold unsalted butter (cubed)
  • 3 tbsp ice water
  • 4 tbsp unsalted butter (softened; for the almond cream)
  • ⅓ cup granulated sugar
  • 1 large egg (room temperature)
  • ½ tsp vanilla extract
  • ¾ cup almond flour
  • 3 firm ripe pears, such as Bosc or Anjou (peeled, cored and thinly sliced)
  • 1 tbsp fresh lemon juice
  • 2 tbsp honey
  • 1 large egg yolk (for the egg wash)
  • 1 tbsp water (for the egg wash)
  • 2 tbsp sliced almonds

Instructions

Make the dough
Pulse flour (1 ¼ cups) and salt (¼ tsp) in the food processor. Add cold butter (8 tbsp) and pulse until the pieces are the size of peas.
Drizzle in ice water (3 tbsp) while pulsing, just until the dough holds together when squeezed. Press into a flat disk and wrap.
Equipment: food processor
Chill the dough
Refrigerate the dough until firm, at least 30 minutes or up to 2 days.
Make the almond cream
Heat the oven to 400°F.
Beat softened butter (4 tbsp) with sugar (⅓ cup) until light and fluffy.
Beat in egg and vanilla (½ tsp), then fold in almond flour (¾ cup).
Equipment: mixing bowls
Prepare the pears
Toss sliced pears gently with lemon juice (1 tbsp) and honey (2 tbsp).
Equipment: mixing bowls
Roll and assemble
On a floured counter, roll the dough into a 12-inch round and slide it onto the lined baking sheet.
Spread the almond cream over the dough, leaving a bare border about 1.5 inches wide.
Lift the pears out of their juices and overlap them in circles over the almond cream.
Fold the border up over the edge of the fruit, pleating as you go.
Equipment: rolling pin, rimmed baking sheet and parchment
Egg wash and top
Whisk egg yolk with water (1 tbsp) and brush it over the folded crust only.
Scatter sliced almonds (2 tbsp) over the pears.
Equipment: pastry brush
Bake
Bake until the crust is deep golden, the almond cream is puffed and set and the pears are tender when poked with a knife, about 40 minutes. If the crust browns too fast, cover the edge loosely with foil.
Equipment: rimmed baking sheet and parchment
Cool
Let the galette cool on the sheet so the filling sets, about 15 minutes, then slide it onto a board and slice. Serve warm or at room temperature.
Equipment: rimmed baking sheet and parchment

Tomorrow's Meal

Warm Galette Wedges with Honey Brown Butter

Leftover galette re-crisped in a skillet and drizzled with nutty honey brown butter, served with thick yogurt for breakfast or dessert.

You'll need to pick up:

2 tbsp butter1 tbsp honeypinch of saltplain Greek yogurt

Quick overview:

  1. 1.Set galette wedges in a dry skillet over medium-low heat, cover and warm 4 to 5 minutes until the bottoms crisp
  2. 2.Move the wedges to plates
  3. 3.Melt the butter in the skillet and cook 2 to 3 minutes, swirling, until golden and nutty; stir in the honey and salt off the heat
  4. 4.Drizzle over the galette and serve with yogurt

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