Rustic Pear Galette

With a flaky crust and creamy almond frangipane filling

This delicious pear galette is like a pear pie but in free form.

For a pear galette, use a pear that can hold its shape well without becoming mushy - like Bosc, anjou or bartlett

Begin with the pie dough so it has time to chill. Mix flour, salt and sugar together. Then cut in cold butter.

Or use a food processor. Add in a little lemon juice and ice water until a thick dough forms.

Folding and rolling the pastry a few times will add flaky layers. Chill the dough for at least 2 hours.

Frangipane - Combine egg, butter, almond flour and, salt, sugar and almond extract.

Beat it or blend it until creamy. Set this aside.

Slice the pears into 1/4-1/8 inch slices. Sprinkle with a little lemon juice to stop them browning.

Roll the pastry out into a rustic 12-inch circle. Spread with the filling, leaving a border.

Arrange the pears over top. Fold over the edges of the dough.

Brush the edges with beaten egg. This gives a beautiful sheen once baked.

Sprinkle with a little coarse sugar. Bake for 10 minutes at a high oven temperature, then turn it down for the remainder.

Let the galette cool for at least 10 minutes before serving. Serve with whipped cream or ice cream.

This is delicious with apples too! See the link for the full recipe.