Rustic free-form tart with buttery pastry, creamy almond filling, and caramelized pears.
Pears should be firm; overripe fruit will release too much liquid. If pears are very juicy, pat them dry after tossing with lemon juice. Brush egg wash only on the pastry rim, not the filling, to prevent burning.
Make dough up to 1 day ahead; wrap in plastic and refrigerate. Let sit 10 minutes at room temperature before rolling. If edges brown too quickly, tent loosely with foil for the final 15 minutes.
Ingredients
Scale
Measurement units
- 1 ¼ cups all-purpose flour
- 8 tbsp cold unsalted butter
- ¼ tsp kosher salt
- 3 tbsp ice water
- ¾ cup almond flour
- ⅓ cup granulated sugar
- 4 tbsp unsalted butter, softened
- 1 large egg
- ½ tsp vanilla extract
- 4 medium firm pears
- 1 tbsp lemon juice
- 2 tbsp honey
- 1 large egg yolk (for egg wash)
- 2 tbsp sliced almonds (for topping)
Ingredients
Scale
Measurement units
- 1 ¼ cups all-purpose flour
- 8 tbsp cold unsalted butter
- ¼ tsp kosher salt
- 3 tbsp ice water
- ¾ cup almond flour
- ⅓ cup granulated sugar
- 4 tbsp unsalted butter, softened
- 1 large egg
- ½ tsp vanilla extract
- 4 medium firm pears
- 1 tbsp lemon juice
- 2 tbsp honey
- 1 large egg yolk (for egg wash)
- 2 tbsp sliced almonds (for topping)
Instructions
Make the pastry dough
Combine all-purpose flour (1 ¼ cup) and kosher salt (¼ teaspoon) in a food processor.
Add 8 tbsp cold cubed butter and pulse until the mixture resembles coarse meal with pea-sized butter pieces remaining.
Drizzle in ice water (3 tablespoon) while pulsing just until the dough comes together; do not overwork.
Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Equipment: food processor
Make the almond cream filling
Beat 4 tbsp softened butter with granulated sugar (⅓ cup) until light and fluffy, about 2 minutes.
Add 1 large egg (1 large) and vanilla extract (½ teaspoon); beat until smooth.
Fold in almond flour (¾ cup) until just combined. Set aside.
Prepare the pears
Peel, halve, and core 4 medium firm pears (4 medium). Slice each half lengthwise into thin slices, keeping the shape intact.
Toss the pears gently with lemon juice (1 tablespoon) and honey (2 tablespoon) in a bowl.
Equipment: small bowl
Assemble the galette
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Roll the chilled dough into a 12-inch round on a lightly floured surface and transfer to the prepared baking sheet.
Spread the almond cream filling over the dough, leaving a 1.5-inch border all around.
Arrange the pear slices in concentric circles or rows over the filling, overlapping slightly.
Fold the pastry border up and over the pears, pleating as you go and leaving the center exposed.
Equipment: parchment paper, baking sheet
Finish and bake
Whisk together 1 large egg yolk with 1 tbsp water. Brush the egg wash over the pastry rim only.
Sprinkle 2 tbsp sliced almonds over the pears.
Bake until the pastry is golden brown and the pears are tender, 40–50 minutes.
Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely or serve warm.
Equipment: baking sheet, whisk
Before you cook
Cook notes
- • Make dough up to 1 day ahead; wrap in plastic and refrigerate. Let sit 10 minutes at room temperature before rolling.
- • Keep all pastry ingredients cold—chill the bowl and flour if your kitchen is warm.
- • Pears should be firm; overripe fruit will release too much liquid. If pears are very juicy, pat them dry after tossing with lemon juice.
- • Galette can be assembled up to 4 hours ahead; cover loosely and refrigerate until baking.
- • Brush egg wash only on the pastry rim, not the filling, to prevent burning.
- • If edges brown too quickly, tent loosely with foil for the final 15 minutes.
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