- Prep:
- 20 mins
- Cook:
- 50 mins
- Serves:
- 8
Ingredients
Crust
- 1 cup + 1 tbsp (165g) plain flour
- 1/2 cup (50g) almond meal
- 1 tbsp caster sugar
- pinch salt
- ¼ tsp ground cardamom
- pinch ground cinnamon
- 150g butter, chilled, cut into small cubes
- 2 tsbp Queen Vanilla Bean Paste
- 2-4 tbsp iced water
Frangipane
- 2/3 cup + 1 tsp (155g) caster sugar
- 1 2/4 cups + 1 tbsp (185g) almond meal
- 2 large eggs, lightly whisked
- Pinch salt
- 1 tsp Queen Finest Vava’u Vanilla Extract
- ½ tsp Queen Natural Almond Extract
- 40g unsalted butter, melted
- 4 bosc pears, ripe but firm
- 1 large egg whisked with 1 tsbp water
- ¼ cup apricot jam
Method - Crust
-
Step 1
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.
Method - Frangipane
-
Step 1
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.
-
Step 2
Preheat oven to 200C (fan forced). Halve and core pears, then carefully slice into fans, leaving tops intact.
-
Step 3
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.
-
Step 4
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.
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