- Prep time
- 20 minutes PT20M
- Cook time
- 35–45 minutes PT45M
- 6–8 servings
When assembling this pretty galette, take care to arrange your pears in an even circle within the pie crust. The finished product will look like it was made by a professional, garnished with mint leaves and some fresh whipped cream.
- ¼ cup sliced almonds, toasted
- 2 tablespoons powdered sugar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon cinnamon, divided
- ½ teaspoon almond extract
- 1 pie crust, 10-inch diameter
- 2 bosc pears, halved and cored
- 2 tablespoons granulated sugar
- 1 egg, whipped
- 2 tablespoons turbinado sugar
Heat oven to 375°F.
Place the almonds, powdered sugar, brown sugar, cornstarch and ¼ teaspoon cinnamon in a food processor. Pulse until the almonds are the size of course sand. Add almond extract and pulse 2–3 times to incorporate.
Place pie crust on a lined, rimmed baking sheet. Place almond mixture in the middle of the pie crust and spread evenly to within 2 inches of the edge. The mixture should be approximately ¼-inch thick.
Slice pears thin and shingle in a circle over the almond mixture, with the tops of the pears in the center. Combine remaining ¼ teaspoon cinnamon with the granulated sugar and sprinkle evenly over the pears.
Pull the crust up over the pears in 3-inch sections, folding the crust onto itself with each section to encase the pears. Brush the crust with egg wash and sprinkle with turbinado sugar.
Bake for 35–45 minutes or until the crust is golden brown. Turn galette 180 degrees halfway though cooking to ensure even browning.