Sweet apples and pears encased in an easy almond filling and a flaky, buttery crust, this Apple, Pear and Frangipane Galette is wonderful and flavorful dessert. If you’re looking for easy fall dessert, search no more.
I think at this point I’ve posted four variations of galette. I can’t help it — to me there is nothing more delicious than the combination of flaky, buttery pastry topped with sweet slices of fruit (strawberry, peach and blueberry, plums etc.) and served with vanilla ice cream.
Some people will call this a crostata, or a tart, or even a pie, depending upon where in the world you live. Whichever term you choose, it’s still going to be delicious!
The magic, my friends, is in the frangipane. Frangipane is traditional French almond-flavoured sweet pastry cream used when preparing various desserts, sweets, cakes and pancakes. Frangipane is a mixture of butter, eggs, ground almonds, sugar, and usually a small amount of flour. It’s hardly a delicate procedure, making frangipane is more like making a simple cookie batter. The frangipane is the secret weapon that turns something familiar into a next-level thing.
WHAT INGREDIENTS YOU WILL NEED?
- all-purpose flour
- unsalted butter
- granulated and brown sugar
- ground almonds
- apples and pears
- vanilla extract, cinnamon and nutmeg
- lemon juice
- flaked almonds
HOW TO STORE APPLE, PEAR AND FRANGIPANE GALETTE AND HOW LONG DOES IT LAST?
Store your galette in the fridge, wrapped in plastic foil or inside an airtight container. Before serving, take it out of the fridge approx 30 minutes, so it can reach room temperature. It will last 2-3 days.
1. You can substitute apples and pears with any following fruit, but don’t use more then 500 grams ( 1lb) or fruits or it will be to heavy.
- only apples or only pears
- or even figs
2. If you want your pastry to be flaky, do not add to much water in the dough. Just add a little bit at a time until it reaches the desired texture.
3. Don’t add any liquid from the fruits or everything will become too soggy!
If you make this Apple, Pear and Frangipane Galette, leave a comment, rate it and tag @mihaela_biteitquick on Instagram! I would love to see what you baked!
Apple, Pear and Frangipane Galette
- 190 grams (1 3/4 cups, 7.76 oz) all-purpose flour
- 50 grams (1/4 cup) granulated sugar
- 120 grams (1/2 cup) cold unsalted butter cubed
- 60 ml (1/4 cup) ice cold water
- pinch of salt
- 3 tablespoons unsalted butter softened
- 50 grams (1/4 cup) granulated sugar
- 50 grams (1/2 cup) almond meal/ground almonds
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 apples peeled, cored and sliced
- 2 firm pears peeled, cored and sliced
- 2 tablespoons all-purpose flour
- 50 grams (1/4 cup) brown sugar
- 2 teaspoon lemon juice freshly squeezed
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 30-40 grams sliced almonds for sprinkling
- 1 egg lightly beaten, for egg wash
- Put butter into freezer 15 minutes ahead of time. In a large bowl, mix together flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles pea-sized crumbs. Drizzle water over the dough and bring together (add 1 more tablespoon of water if dough seems dry.) Gently knead the dough a few times in the bowl until it all comes together. It is important not to handle the dough too much. Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 1 hour.
- Preheat oven to 190°C (375°F). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Place the butter and the sugar and using an electric mixer cream together. Add the almond meal and mix to combine.Then add the egg and vanilla, gently beating until all is mixed.
Add the flour and whisk until fully incorporated.
- Mix the apples and pears, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready.
- On a lightly floured surface, roll out the dough into a approx 30 cm (12 inch) circle that is about 3 mm thick. Transfer dough to the prepared baking sheet.
- Evenly spread the frangipane into the center of the dough, leaving a 5 cm (2 inch) inch edge.Arrange the apples and pears (but not the juices) over the frangipane filling.Gently fold the edges of the dough over the filling, overlapping the dough as necessary.
Brush the egg wash over the crust and sprinkle with sliced almonds.
- Bake until the filling is bubbly and the crust is golden brown, about 30-35 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream.