Pear and Almond Galette
Published by Robert Rose
Although this dessert sounds fancy, it’s really a rustic pear tart. It’s not too sweet and makes a perfect ending to a meal. I love this tart’s country elegance.
NotesIf you want this tart to be a little sweeter, increase the confectioner’s sugar in the Almond Cream Filling by 1 to 2 tbsp (15 to 25 mL). You can also sprinkle more sugar over top of the unbaked tart.
Don’t worry if the pears separate. If they do, overlap them slightly for a nice spoke pattern.
Total Timeunder 4 hours
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturecreamy, fruity, juicy, nutty, sweet, tart
Type of Dishpie
- 2 large firm Bosc pears, peeled, cored and quartered lengthwise
- ¼ cup (50 mL) granulated sugar
- 1 tbsp (15 mL) freshly squeezed lemon juice
- 1 recipe All-Purpose Vegan Pastry Dough or Small-Batch All-Purpose Buttery Pastry Dough, chille
- 1 recipe Almond Cream Filling
- Cream, milk or soy milk
- 1½ tbsp (22 mL) granulated sugar
- Confectioners (icing) sugar, optional
- Rimmed baking sheet
Preheat oven to 400°F (200°C)
Place pear quarters on their sides. Using a paring knife, carefully cut 4 slices lengthwise through the pear, trying to keep the pear intact at the end (see Notes).
In a shallow saucepan over medium-high heat, combine 2 cups (500 mL) water and ¼ cup (50 mL) sugar. Bring liquid to a simmer. Reduce heat to medium-low. Carefully add pears and lemon juice to liquid. Cover pan and simmer for 5 minutes or until softened. Uncover and set aside.
On a large piece of parchment paper lightly dusted with flour, roll out dough into a 13-inch (32.5 cm) circle, dusting parchment and dough as necessary to keep the dough from sticking. Slide parchment and dough onto baking sheet. Spread almond filling in center of pastry, leaving a 1½-inch (4 cm) border.
Remove pears from liquid and blot dry with a paper towel. Discard liquid. Gently fan pear quarters without separating. Starting in the center of the tart, place fanned pears in a circular pattern, forming a circle. Separate remaining pears into individual slices and place in a circular pattern around the circle of fanned pears. (Don’t worry if some of the filling shows.) Gently fold up edges of dough about 3 inches (7.5 cm) toward center over pears, pleating as necessary. Brush dough with cream, sealing well at pleats, and sprinkle 1½ tbsp (22 mL) granulated sugar over top.
Bake in preheated oven for 30 to 40 minutes or until pastry is nicely golden brown and filling is puffed. Let cool on baking sheet on a wire rack for 30 minutes before serving. If desired, dust cooled tart with confectioners sugar before serving.
For a nice finish and bit of extra flavor, just before serving brush the pears with sieved apricot jam.
2008 Julie Hasson