Whenever I make a new recipe I ask the family to rate it - and when they all ask to eat the entire thing, or my husband gets this small little smirk, I know, this recipe is a winner. I had to hide this Pear Almond Galette in order to keep a few slices for the next day. It’s decadent and not too sweet, the pie crust is oh so flakey and buttery and the best bit is that it is SO easy. It tastes like fall and the holidays and like you were transported to a little cafe tucked into a side street in Paris.

Bring on all of the cozy hygge feelings and even though this won’t take you too long to make you can impress your people and tell them you made them Pear Frangipane, aka an Almond Tart!

If you love this recipe, you’ll love our Red Tin Treats ECookBook, filled with 20 of our favorite holiday treats including our Caramel Apple Galettes! Click here for all of the yummy details.

Pear Almond Galette

Click here for my recipe for Perfect Flakey Pie Crust, you’ll use half of the dough you make in this recipe. Wrap the other half in plastic wrap and save it for another pie day!
2 pears, peeled, cored and sliced
Almond Cream Ingredients (aka Frangipane) :
1 cup almond flour
1/2 cup + 2 tablespoons granulated sugar
1 egg
1/2 cup butter, room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 egg + 1 tablespoon water for egg wash
raw sugar for garnishing

Preheat your oven to 450 and prep a large baking sheet with a piece of parchment paper.

In a medium sized bowl blend the flour and sugar together. Beat the egg in a seperate bowl, mixing in the vanilla and almond extract. Add the egg mixture to the flour and sugar and mix. Put in the butter until the mixture is well combined and creamy. Set aside.

Roll out your Flakey Pie Dough to a large oval that is about 1/4 inch thickness. Transfer the pie dough to your prepared baking sheet lined with parchment. Gently spread your Almond Cream onto the pie dough leaving a 1.5 inch border of pie dough all the way around the Almond Cream. Now place your pear slices.

Fold the the border of pie dough up over the almond cream and pear slices. Brush the pie crust with your egg wash (whisk 1 egg with 1 tablespoon of water) and sprinkle the crust with raw sugar.

Bake the Galette at 450 for 18-22 minutes, or until the crust is golden and the middle of the tart is set. If needed, cover the galette with foil if the crust is getting golden faster than the middle of the tart is baking.

Remove from the oven and allow to cool on the pan. Slice and enjoy once it’s cooled enough to touch. It is divine when it is still slightly warm because the pie crust is the absolute flakiest freshly baked.

If you want to prep this ahead of time and bake when you’re ready to enjoy then get the galette prepared to the point where the pie dough + almond cream is spread. Cover with plastic wrap and refrigerate until you’re ready to bake. It will hold in the fridge for several days. When you’re ready to bake it, remove from the fridge, add the pears, fold the edges, brush with the egg wash and bake!

*this does hold well on your counter for a few days as well, the crust is just never as flakey as it is right when it’s just baked!

Serve with tea or coffee for dessert or brunch!

If you want even more amazing recipes with all of the tips on how to prep them ahead of time check out our cookbook. I filled it with not just recipes but full menus and all of the details on how I prep them ahead of time for our dinner parties. Plus stories from our own table on how the Freedom Dinners began.