Pear and frangipane galette

A rustic, buttery galette filled with sweet, tender pears and a rich, almond frangipane. The finishing touch of bourbon wash adds a hint of depth and warmth, elevating this simple dessert to something special.

Sweet pastry

2 – 3 pears

Egg wash

Brown Demerara sugar, for dusting

1 tsp cinnamon

Frangipani:

170g soft butter

170g caster sugar

170g ground almond

2 tbsp flour

2 large eggs

1 tsp vanilla

Optional:

2 tbsp bourbon

2 tbsp brown sugar

1 tsp vanilla

Simmer together for a few minutes in a small pan

First make the frangipani:

Add the almond flour, sugar, vanilla and butter to a bowl of an electric mixer with a paddle attachment. Mix until light and fluffy. Scrape down the bowl.Add the eggs, one at a time, until fully incorporated. Scrape down the bowl. Add the flour and mix until just combined.

To make the galette:

Heat oven to 180c.

Roll out the pastry and place on baking parchment.

Spoon on the frangipani leaving a good inch of pastry on all sides.

Thinly slice the pears and spread over the frangipani.

Fold up the sides of the pastry, brush with egg wash and sprinkle with demerara sugar and cinnamon. 

Place the bourbon, sugar and vanilla in a small pan and simmer for a couple of minutes, poor over the pears and dot with a few pieces of butter.

Place the tart in the oven and cook for about 40 minutes. Serve either straight away or can be served cold. Reheats fine if you want to cook it in advance.