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This post has been sponsored by Blue Diamond®. All thoughts and opinions are my own.
Here’s a delicious pear galette flavored with almonds. The creamy frangipane is made with Blue Diamond Almond Flour and topped with pear. It’s so tasty!
Galettes are basically free-form pies. They’re rustic, easy, and quick to make. The variations are endless: some of our favorites include sour cherry galette and apple galette. Today I’m going to show you how to make one of my favorite galettes with frangipane and pear. The combination of flavors is truly delightful!
Table of Contents
About this recipe
If you love pie, you’re going to love this galette recipe. It looks rustic and pretty and requires very little effort to come together. This pear galette is perfect for spring – after all these months of baking the same recipes, isn’t it time to try something new?
The flavor lies within the frangipane, which is a combination of almond flour, eggs and sugar that’s the perfect addition to this galette. I used Blue Diamond® Almond Flour to make the frangipane and it makes all the difference. It’s made from the finest almonds which are finely sifted and baking with it replaces guesswork with guaranteed delicious flavor and texture.
Ingredients
Pie crust: You can use homemade or store-bought refrigerated pie crust. You can also use gluten-free pie crust if desired.
Butter: Make sure your butter is unsalted. The butter is melted and then cooled to room temperature.
Sugar: We need granulated sugar for this recipe.
Almond flour: Blue Diamond Almond Flour adds a nice nutty flavor to the galette.
Egg: One egg to bind the almond flour and sugar for the frangipane, and one for the crust.
Vanilla extract: It’s best to use pure vanilla extract if possible.
Pears: The amount of pears used depends on the desired size of the galette and how thickly you slice them. You’ll probably need between 2 and 4 Bosc pears.
I got all my ingredients at my local Food Lion, where I can easily find everything I need and all ingredients are always of high quality.
Instructions
Initial preparation: Heat the oven to 375F and line a baking sheet with parchment paper.
Make the frangipane: Mix the butter, sugar, almond flour, egg, vanilla extract and in a bowl and set side.
Assemble: Roll out the pie crust on the baking sheet. Transfer the frangipane mixture onto the pie crust and spread evenly, leaving about 2-3 inches border on all sides.
Arrange the pear slices on the frangipane, make sure they’re close to each other. Sprinkle with cinnamon. Fold the edges over the filling, overlapping the dough as necessary.
Bake in the oven: Brush the crust with egg wash and bake in the oven for 25-30 minutes. Let cool for 10 minutes, cut and serve with ice cream if desired.
Frequently asked questions
I prefer to make this pear galette the day I want to serve it because the flavor and texture is best when fresh.
Store the leftovers in an airtight container and refrigerate for up to 2 days.
Yes! A combination of apples and pears would be very nice.
Notes and tips
- Galette is meant to be rustic and imperfect, you don’t need to make sure the edges are all symmetrical and perfect.
- Top the crust with sliced almonds for more crunch.
- Oven temperatures vary, therefore keep a close eye on the galette after 25 minutes. It’s ready when the crust is golden and flaky.
Frangipane Pear Galette Recipe
Ingredients
- 3 tbsp butter, melted and cooled
- 1/3 cup granulated sugar
- 1/2 cup Blue Diamond® Almond Flour
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp all purpose flour
- 1 pie crust, homemade or store-bought
- 2 large pears, thinly sliced
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium sized bowl mix melted butter, sugar, almond flour, one egg, vanilla extract and all purpose flour. Set aside.
- Roll out the pie crust and spoon out the frangipane mixture onto the crust, leaving 2-3 inches border on all sides.
- Place the pear slices on the frangipane and make sure they're close to each other. Sprinkle the cinnamon on the pears.
- Fold the edges over the filling, overlapping the dough as necessary.
- Crack the remaining one egg in a small bowl and beat to combine. Brush it on the crust.
- Bake in the oven for 25 to 30 minutes until the curst is golden and flaky.
- Cool for 10 minutes and then slice. Serve with ice cream if desired.
Video
Notes
- Galette is meant to be rustic and imperfect, you don’t need to fold the edges all symmetrical and perfect.
- Top the crust with sliced almonds for more crunch.
- Oven temperatures vary, therefore keep a close-eye on the galette after 25 minutes. It’s ready when the crust is golden and flaky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Thanksgiving. Very good and super easy to make.