Recipes Desserts:

Pear Galette

Adapted from Williams Sonoma
Pear Galette


For the frangipane:

  • 1 1/2 cups sliced almonds
  • 2/3 cup sugar
  • 1/4 tsp. kosher salt
  • 2 eggs, lightly beaten
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 Tbs. unsalted butter, melted
  • 3 firm but ripe pears (we used Bosc)
  • 1 batch basic pie dough
  • 1 egg beaten with 2 tsp. water
  • 1 Tbs. raw vanilla sugar

The Prep

  1. Position a rack in the upper third of an oven and preheat to 425°F.
  2. For the frangipane, combine the almonds, sugar and salt and process in a food processor until the almonds are finely ground. Add the vanilla and almond extracts, the eggs, and melted butter and process until the mixture comes together.
  3. Cut the pears in half and remove the cores with a melon baller. Lay pears cut down and slice thinly vertically, stopping 1/2 inch from the stem so the pear slices stay attached at the stem end.
  4. On a sheet of parchment paper, roll out the pie dough into a round 13 inches in diameter and 1/8 inch thick. Evenly spread the frangipane over the dough, leaving a 2-inch border untouched. Fan the pears in a decorative pattern on top of the frangipane, cutting the pear halves in half if necessary to make them fit.
  5. Fold the edges of the dough up and over the filling, forming pleats around the edge. Using the sheet of parchment paper, transfer the galette and parchment to a rimmed baking sheet. Using a pastry brush, brush the edges of the galette with the egg wash. Sprinkle with raw vanilla sugar.
  6. Bake the galette until the pears are tender when pierced with a knife and the crust is golden brown, 50 to 55 minutes. Transfer to a wire rack to cool. Serves 6 to 8.
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