Most of the local farm stands and farmers’ markets have closed down for the season and only a few fruits and vegetables remain in our last local market where the die hard foodies shop no matter what the weather. Even though the selection doesn’t come close to what we could buy even a few weeks ago I love this time of year and all the root vegetables, squash, cranberries, apples and pears that are still at their peak. My mother always canned pears and put up applesauce each fall and they are still two of my favorite fruits.
I found the recipe for this easy and delicious tart at Chicho’s Kitchen, a wonderful blog that I’ve been following since I started blogging over two years ago. Cherine lives in Paris (lucky her) and I can alway find fantastic recipes that I can’t wait to try on her website. If you haven’t already met her I encourage you to stop by for a visit and introduce yourself. I love this recipe. Thanks, Cherine!
Pear Frangipane Galette
1 sheet puff pastry
1 egg yolk, lighten beaten
1 green apple, peeled, quartered, cored and thinly sliced
1 pear, peeled, quartered, cored and thinly sliced
melted butter, for brushing
1 tablespoon honey to drizzle
chopped nuts for garnish
Frangipane (almond cream)
1/4 cup sugar
3 tablespoons unsalted butter
1/2 teaspoon vanilla
1/2 cup almond meal
1 tablespoon flour
Frangipane: In a bowl of electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and flour and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate
Preheat oven to 375 degrees.
Roll out the puff pastry to a rectangle of 1/4″ thickness. Trim the edges. Score a 1/2 inch border on all sides with a sharp knife. This will enable the sides to rise more than the center. Prick the center all over with a fork and brush the borders with egg yolk. Place on a parchment lined tray.
Top the scored area with the frangipane, then layer the fruit slices over the top, brush lightly with melted butter and bake for 30 minutes until golden and puffy. Drizzle with honey and sprinkle with nuts.
I used only pears in this galette because that’s what I had on hand, but alternating slices of apple and pear as Cherine did would be wonderful too.The beauty of this dessert is that the flavor of the fruit is the main attraction and the other elements of the recipe simply enhance it. I glazed the galette with warmed orange marmalade instead of the honey and used chopped, toasted hazelnuts for a bit of crunch. Serve with a scoop of French vanilla ice cream or sweetened whipped cream.