Pear Galette with Pecan Frangipane

 
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Dropping in quickly with this galette recipe and to say hi, SO hi! Fall already huh. This summer passed by faster than ever. Probably because working full time has the unfortunate consequence of blurring days together until you lose track of what’s what. Fall has always been my favourite season. When I was younger this probably had to do with the beautiful colours and fun of going apple picking, hay rides etc… but now I love this season because it reminds me to breathe again. Fall represents a shift in gears, a slowing down.

I got home yesterday after a week in Europe. We went to Switzerland, mainly Zürich, and Dublin. The trip was exactly what I needed. Switzerland was breathtaking, I have never been to a country so pristine and picturesque, and Dublin was a fun change of scenery. We ate amazing food, hungout in parks, and explored the cities on foot. Usually after some time away I come home itching to make something, and as usual I woke up today and made biscuits and this pear and pecan frangipane galette. Galettes are having a moment right now, and I love it. Frangipane made with pecans instead of almonds rounds out the pear and adds a creamy decadence. This one is best served warm with whipped cream or ice cream.

Pear Galette with Pecan Frangipane

50g pecans, toasted

50g icing sugar

50g butter

10g flour

1 pie crust (I used this recipe by Yossi Arefi)

2-3 medium sized pears, thinly sliced

1 tbsp granulated sugar

1/4 tsp ground cinnamon

pinch of salt

1 tbsp almond milk and 1 tsp sugar

Preheat the oven to 400°F. Line a baking tray with parchment or a silicone baking mat.

Make the frangipane: place toasted pecans in a food processor and pulse until you get a fine crumb. In a mixer, cream the butter, sugar, flour and pecan crumbs together to form a paste. Set aside.

Place pear slices in a mixing bowl with sugar, cinnamon and salt. Stir to combine.

Roll out the pie crust on a flour-dusted counter to a 13” circle, 1/4-1/8” thick. Spread the frangipane in a circle in the centre of the crust, leaving a 1-2 inch border, then arrange pear slices over top. Fold the edges up to close in the filling, then brush crust with almond milk and sprinkle with sugar.

Bake for 30-40 minutes in the preheated oven until crust is golden brown and filling is tender and bubbling. Serve warm with whipped cream or ice cream.

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Allegra D'AgostiniComment