Almond-Pear Galette

Vegetarian
Gluten Free
Almond-Pear Galette
45 min.
8
118kcal

Suggestions


Indulge in the delightful flavors of our Almond-Pear Galette, a wonderfully simple yet stunning dessert that will have everyone at your table asking for seconds. This dish combines the juicy sweetness of ripe pears with the nutty essence of almonds, all wrapped in a beautifully golden, flaky crust. Suitable for vegetarians and gluten-free diets, it’s the perfect treat for various dietary preferences without compromising on flavor.

In just 45 minutes, you can prepare a luscious galette that serves eight, making it an excellent addition to your next gathering or a delightful way to end a cozy dinner at home. The soothing aroma of cinnamon and lemon zest fills the air as the galette bakes, creating an irresistible allure that draws guests to the kitchen. With only 118 calories per serving, you can enjoy this refreshing dessert guilt-free.

Using fresh, ripe pears, this galette showcases seasonal fruit beautifully, while the almond paste adds a creamy texture that enhances each bite. Whether dusted with confectioners’ sugar or served warm with a dollop of whipped cream, this dessert is sure to impress. Experience a slice of bliss that’s as pleasing to the eye as it is to the palate. Try your hand at this delightful Almond-Pear Galette and elevate your dessert game to new heights!

Ingredients

  • 0.3 teaspoon almond extract pure
  • 0.3 teaspoon double-acting baking powder 
  • 0.1 teaspoon baking soda 
  • teaspoons butter cut into small bits
  • 0.3 cup cultured buttermilk 
  • 0.3 teaspoon cinnamon 
  • tablespoons confectioners' sugar 
  • large egg white 
  • 0.3 cup granulated sugar 
  • tablespoons ground almonds finely
  • tablespoon juice of lemon fresh
  • 1.5 teaspoons lemon zest grated
  •  pears such as anjou or bartlett firm ripe
  • 0.3 teaspoon salt 
  • tablespoons sugar 

Equipment

  • food processor
  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • plastic wrap
  • aluminum foil
  • broiler
  • wax paper

Directions

  1. Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine.
  2. Add butter. Pulse until butter pieces are the size of peas.
  3. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
  4. Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute.
  5. Add almonds, butter and almond extract.
  6. Whisk. Refrigerate.
  7. Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
  8. Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough.
  9. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream.
  10. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling.
  11. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.)
  12. Remove; cover edges of tart with foil.
  13. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes.
  14. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.
  15. Self

Nutrition Facts

Calories118kcal
Protein4.85%
Fat19.41%
Carbs75.74%

Properties

Glycemic Index
44.37
Glycemic Load
9.57
Inflammation Score
-1
Nutrition Score
2.1008695389913%

Flavonoids

Cyanidin
1.38mg
Catechin
0.18mg
Epigallocatechin
0.39mg
Epicatechin
2.51mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.11mg
Eriodictyol
0.18mg
Hesperetin
0.54mg
Naringenin
0.05mg
Isorhamnetin
0.2mg
Quercetin
0.57mg

Nutrients percent of daily need

Calories:117.5kcal
5.88%
Fat:2.7g
4.16%
Saturated Fat:0.89g
5.58%
Carbohydrates:23.73g
7.91%
Net Carbohydrates:21.29g
7.74%
Sugar:19.29g
21.43%
Cholesterol:3.51mg
1.17%
Sodium:126.68mg
5.51%
Alcohol:0.04g
100%
Alcohol %:0.05%
100%
Protein:1.52g
3.04%
Fiber:2.43g
9.73%
Vitamin C:4.81mg
5.83%
Vitamin B2:0.05mg
3.07%
Copper:0.06mg
2.99%
Calcium:29.61mg
2.96%
Vitamin K:3.07µg
2.92%
Potassium:99.78mg
2.85%
Manganese:0.05mg
2.26%
Phosphorus:18.43mg
1.84%
Selenium:1.26µg
1.81%
Magnesium:6.27mg
1.57%
Folate:6.05µg
1.51%
Iron:0.26mg
1.43%
Vitamin B6:0.02mg
1.24%
Vitamin A:60.9IU
1.22%
Source:Epicurious