1. 1 cup + 1 tbsp (165g) plain flour

  2. 1/2 cup (50g) almond meal

  3. 1 tbsp caster sugar

  4. pinch salt

  5. ¼ tsp ground cardamom

  6. pinch ground cinnamon

  7. 150g butter, chilled, cut into small cubes

  8. 2 tsbp Queen Vanilla Bean Paste

  9. 2-4 tbsp iced water


  1. 2/3 cup + 1 tsp (155g) caster sugar

  2. 1 2/4 cups + 1 tbsp (185g) almond meal

  3. 2 large 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 large egg whisked with 1 tsbp water

  10. ¼ cup apricot jam

Method - Crust

  1. 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

  1. 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.

  2. 2

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

  3. 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.

  4. 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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