Vanilla Pear Frangipane Galette

The epitome of rustic chic, this galette is filled with a nutty almond filling and vanilla poached pears at the peak of their season. Make it in the cool months and serve with hot vanilla custard or for a special dessert, good quality vanilla bean ice cream.

Prep:
20 mins
Cook:
50 mins
Serves:
8

Ingredients

Crust
  1. 165g plain flour
  2. 45g almond meal
  3. 1 tbsp caster sugar
  4. pinch salt
  5. ¼ tsp ground cardamom
  6. pinch ground cinnamon
  7. 150 g cold butter, cut into small cubes
  8. 2 tsbp Queen Vanilla Bean Paste
  9. 2-4 tbsp iced water
Frangipane
  1. 155g caster sugar
  2. 185g almond meal
  3. 2 eggs, lightly whisked
  4. Pinch salt
  5. 1 tsp Queen Finest Vava’u Vanilla Extract
  6. ½ tsp Queen Natural Almond Extract
  7. 40g unsalted butter, melted
  8. 4 bosc pears, ripe but firm
  9. 1 egg whisked with 1 tsbp water
  10. ¼ cup apricot jam

Method

  1. Step 1

    For the pastry, combine all ingredients except chilled water in a food processor and process until mixture resembles fine breadcrumbs. Add iced water 1 tsp at a time until mixture comes together. Remove from processor and form a ball (do not knead), wrap in clingwrap and chill for one hour.

  2. Step 2

    For the frangipane, combine all ingredients except butter in a food processor and mix until combined and smooth. Add melted butter and process until mixture comes together. Set aside.

  3. Step 3

    Preheat oven to 200C. Halve and core pears, then carefully slice into fans, leaving tops intact.

  4. Step 4

    Once dough is chilled, remove from clingwrap and roll out to a large circle approx. 3-5mm thick on a lightly floured surface, turning to prevent sticking. Gently transfer to a baking tray lined with baking paper, using to rolling pin to lift the dough.

  5. Step 5

    Spread frangipane over dough, leaving a 3-4cm border around the edges, to allow for folding. Top with fanned pears and brush with egg wash. Bake for 45-50 minutes until golden. Once ready to serve, gently heat jam until runny, and then brush galette with a thin layer of jam. Serve with ice cream or double cream.