Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 stick (8 tablespoons) cold unsalted butter, cut in ½-inch cube
- ¼ cup ice wate
- 1 egg, lightly beaten for wash
- 5–6 Bosc or Anjou pears, peeled
- 2 tablespoons brown sugar
- 1 tablespoon almond butter
- Finely grated zest of 1 lemon
- 1 teaspoon fresh lemon juice
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon almond extract
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons water
- ⅛ teaspoon sea salt
- 2 cups heavy whipping cream
Preparation
For the dough, sift together flour, sugar and salt into a large mixing bowl. Cut cold butter into the flour mixture with a pastry cutter (or your hands) until the butter forms pea-sized pieces. Slowly add cold water. Once you’ve incorporated just enough water for the dough to come together, form into a ball, cover and let chill in the refrigerator 1 hour or overnight.
Preheat oven to 400°F. For the filling, use a small melon baller to scoop the pears into small spheres, avoiding the core. Toss pear spheres with the brown sugar, almond butter, lemon zest and juice, cinnamon, nutmeg, almond extract, cornstarch and salt. Set aside.
Roll chilled dough out onto a floured surface to form a 12-inch round. Transfer dough to a baking sheet lined with parchment paper. Place the pear filling in the center of the dough, leaving 1½ inches around the edge. Fold edges around the filling, overlapping the dough slightly about every inch as you work around the circle. Brush the crust with egg wash. Bake until the pears are soft and the crust is golden, approximately 35 to 40 minutes. (If the crust browns too quickly, lightly wrap foil around the edges.)
While the galette is baking, prepare an ice bath that will fit a medium saucepot. Add the sugar, water and salt to the pot over medium heat. Before the sugar dissolves, stir only once. When the sugar has melted and has turned light amber in color, turn off the heat and carefully pour in the heavy whipping cream. Return pot to medium heat and remove once the caramel has disolved into the cream. Transfer pot to ice bath until cool. Once completely cool and starting to chill, whip the mixture in a standing mixer until peaks form.
Serve the galette with a giant dollop of the caramel whipped cream and enjoy!
About this recipe
WINE PAIRING: Sergio Grimaldi Moscato d’Asti—This lovely dessert wine from northern Italy is low in alcohol and slightly effervescent. It’s slightly sweet but not overly so and will make a perfect companion with this delicious pear-almond tart.
—Amelia Wilson, Grapes & Gourmet, Jamestown
