Pear Galette With Frangipane Food

APPLE-FRANGIPANE GALETTE

Steps:

• Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
• Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
• When ready to assemble the galette, preheat the oven to 400˚ F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples.
• Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
• Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.

PEAR GALETTE WITH FRANGIPANE

Steps:

• Chop cold butter into small cubes.
• To a large mixing bowl or to the bowl of a food processor, add the flour, sugar, and salt and mix them together. Add the cold butter cubes to the flour.
• Use a pastry cutter to cut the butter into small pieces into the flour, or use your fingertips to rub the butter into the flour or pulse it a few times in the food processor. The end result should be like coarse bread crumbs with a few pea-sized butter pieces in the mix.
• Pour the lemon juice or vinegar over the dough and some of the ice-cold water. Drizzle it in slowly, about a tablespoon worth at a time.
• Pulse the food processor or use your hands to combine the dough and add in as much chilled water as needed. Add any extra water in slowly, a tablespoon at a time. It should hold together easily when pressed but not be sticky. If the dough is crumbly, add a bit more water.
• If the butter has softened or the dough is warm, place it in the fridge for 30 minutes before continuing with the next step.
• On a lightly floured work surface roll the dough into a rough 10inch/25cm rectangle. There's no need to measure it perfectly.
• Fold the bottom ⅓ of the dough up to the middle, then fold the top ⅓ of the dough over top to make a pamphlet shape.
• Turn the dough a quarter turn, roll the dough and repeat this process once more.
• Once finished rolling, use your cupped hands to gently shape the dough into a flat disc. Wrap the dough up tightly using compostable plastic wrap, or beeswax wrap. Chill it in the fridge for at least 2 hours or up to 2 days.
• Combine the frangipane ingredients into a small bowl and use an immersion blender to blend until creamy. Alternatively use a small food processor or a hand-held mixer to mix the ingredients together until creamy.
• Core and use a mandoline or sharp knife to slice the pears into thin slices around ¼-1/8 inch thick. Sprinkle a little lemon juice over the pears to stop them from browning.
• On a sheet of parchment paper, roll the cold dough out into a 13-inch (33cm) circle. It can be a rustic circle.
• Spread the frangipane out, leaving a 2-inch border (4-5 cm.) Arrange the pears over top of the frangipane. Fold the edges of dough over the filling, going around the edge of the circle. Use a pastry brush to brush the tops of the dough with egg wash.
• Sprinkle with a little turbinado sugar if using. Transfer the galette to a plate or tray and refrigerate while the oven is preheated.
• Preheat the oven to 425°F/ 220°C.
• Transfer the galette to a prepared baking sheet and place it in the oven. Bake the galette for 10 minutes at this temperature, then turn the heat down to 375°F (190°C) and continue baking for a further 25-30 minutes until the galette crust is deep golden brown and the pears are soft.
• If the crust is showing signs of excessive browning, you can cover the top of the galette with a piece of aluminum foil. Let the galette cool for at least 10 minutes before slicing.

PEAR AND FRANGIPANE CROSTATA

Steps:

• Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
• Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
• Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.

ALMOND-PEAR GALETTE

Steps:

• Pastry:
• Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. 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.
• Cream:
• Whisk egg white and confectioners' sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
• Filling:
• Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
• Galette:
• 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. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. 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. 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.) Remove; cover edges of tart with foil. 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. Transfer (on parchment) to rack to cool completely. Dust with confectioners' sugar.