Rustic Pear Almond Cinnamon Galette (Print Version)

Tender pears on almond filling, cinnamon kissed, baked in golden pastry for an inviting, elegant dessert.

# What You’ll Need:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 2 teaspoons granulated sugar
03 - 1/4 teaspoon fine sea salt
04 - 1/2 cup unsalted butter, cold and cubed
05 - 3 to 4 tablespoons ice water

→ Almond Filling

06 - 1/2 cup almond flour
07 - 1/4 cup granulated sugar
08 - 3 tablespoons unsalted butter, softened
09 - 1 large egg
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon almond extract (optional)
12 - Pinch of salt

→ Pears

13 - 3 medium ripe but firm pears, peeled, cored, and thinly sliced
14 - 2 tablespoons granulated sugar
15 - 1 teaspoon ground cinnamon
16 - 1 tablespoon lemon juice

→ To Finish

17 - 1 egg, beaten
18 - 1 tablespoon turbinado sugar (optional)
19 - Powdered sugar, for dusting (optional)

# How to Make It:

01 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and fine sea salt. Add cold unsalted butter and work in using a pastry blender or fingertips until the texture resembles coarse crumbs. Add ice water, one tablespoon at a time, mixing gently until the dough just binds together. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
02 - Cream together almond flour, granulated sugar, and softened butter in a medium bowl until smooth. Incorporate the egg, vanilla extract, almond extract if using, and a pinch of salt, blending until uniform. Reserve at room temperature.
03 - In a separate bowl, gently combine sliced pears with granulated sugar, ground cinnamon, and lemon juice until evenly coated. Set aside.
04 - Preheat the oven to 400°F. On a lightly floured surface, roll out the chilled dough into a 12-inch round. Transfer the rolled dough to a parchment-lined baking sheet.
05 - Spread almond filling evenly over the crust, leaving a 2-inch border. Arrange pear slices in concentric circles atop the almond layer. Fold dough edges inward over the filling, pleating as necessary.
06 - Brush the exposed crust with beaten egg. Sprinkle turbinado sugar on the crust if desired. Bake for 40 to 45 minutes, or until the crust is golden and the pears are tender.
07 - Allow to cool for 15 minutes. Dust with powdered sugar before slicing and serving if preferred.

# Additional Tips::

01 -
  • Uses simple pantry and fridge staples that are easy to find in most stores
  • Ready in about an hour for an elegant yet unfussy dessert
  • Naturally vegetarian and easy to adapt for dietary needs
  • Lightly crisp crust with juicy pears and rich almond filling in every bite
02 -
  • High in fiber and naturally rich in flavor from whole fruit and almonds
  • Impresses at any gathering but is easy enough for a weeknight treat
  • Keeps beautifully at room temperature for up to two days
03 -
  • Use very cold butter and work quickly to keep the crust flaky
  • Do not rush the dough chilling it is the secret to an effortless rolling and crisp finish
  • Slice the pears as evenly as possible for uniform baking and a more professional look

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