Pear-Cinnamon Galette
This Pear-Cinnamon Galette is a simple yet elegant dessert that combines the classic flavors of fall. With a shortcut approach using store-bought puff pastry and a straightforward almond cream, it's an easy-to-make treat that doesn't compromise on taste. Caramelized and fresh Bartlett pears layered atop provide a sweet and spiced complement to the rich almond base, while a final sprinkle of cinnamon and sugar adds a perfect touch of warmth and sweetness.
Ingredients
For the base:
- 1 sheet puff pastry store-bought or homemade
For the Almond Cream:
- 100 g or (1/2 cup) unsalted butter approximately , softened
- 100 g or (1/2 cup) granulated sugar
- 2 medium eggs
- 4 g or (1 tsp) vanilla extract
- 6 g or (2 tsp) cornstarch
- 100 g or (1 cup) almond flour approximately 1 cup
Pear & Cinnamon Confit:
- 2 Bartlett pears diced
- 50 g 4 tbsp. brown sugar
- 28 g 2 tbsp. unsalted butter
- 180 g 3/4 cups water
- Pinch of salt
- 3 g 1 tsp. cinnamon powder
Topping:
- Additional Bartlett pear thinly sliced for topping
- Extra cinnamon and granulated sugar for sprinkling
Instructions
Pre-Bake the Puff Pastry:
- Preheat the oven to 200°C (392°F).
- Roll out the puff pastry about 1 cm thick and place onto a baking sheet lined with parchment paper. Diameter should be 9-10 inches. Crimp the edges to create a rim.
- Prick the pastry base with a fork to prevent puffing. Place a parchment paper on top and add pie weights. Bake for 10-15 minutes until it starts to color.
Prepare the Almond Cream:
- Beat the softened butter and sugar until fluffy.
- Mix in the eggs and vanilla extract.
- Sift in the cornstarch and incorporate the almond flour until the mixture is smooth. Set aside.
Make the Pear & Cinnamon Filling:
- In a pot, combine diced pears, brown sugar, butter, water, salt, and cinnamon.
- Cook until the pears are tender and the filling is thickened. Allow cooling.
Assemble and Bake the Galette:
- Remove the pastry from the oven and remove pie weights. Reduce the temperature to 180°C (356°F).
- Spread the almond cream over the pastry, leaving the edges clear.
- Spoon the cooled pear and cinnamon filling on top of the almond cream.
- Slice the pear thinly using a mandolin. Arrange the thin pear slices on top and sprinkle with a blend of cinnamon and sugar.
- Bake for an additional 20-25 minutes until golden and the pears have caramelized.
Serve:
- Let the pear-cinnamon galette cool slightly before slicing.
- Serve warm, optionally with vanilla ice cream or whipped cream for an added indulgence.