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Friday, May 24, 2024

Apricot-Pear Galette – Bake from Scratch

Juicy Bartlett pears and Bonne Maman® Apricot Fruit Unfold are layered with a creamy almond filling atop a flaky crust for this easy-to-assemble galette.

Apricot-Pear Galette

Makes 1 (9½-inch) galette


  • cups (188 grams) all-purpose flour, plus extra for dusting
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (113 grams) chilly unsalted butter, reduce into ½-inch cubes
  • ¼ cup (60 grams) ice water, plus extra as wanted


  • 3 tablespoons (42 grams) unsalted butter, room temperature
  • 3 tablespoons (36 grams) granulated sugar
  • 1 massive egg (50 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • teaspoon almond extract
  • ½ cup (48 grams) almond flour
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 (11.8-ounce) jar (335 grams) Bonne Maman® Apricot Fruit Unfold
  • 3 medium Bartlett pears, halved, cored, and sliced ⅛ inch thick

Egg Wash

  • 1 massive egg (50 grams), room temperature
  • 1 tablespoon (15 grams) water
  • Within the work bowl of a meals processor, pulse all-purpose flour and salt. Add chilly butter, and pulse till combination is crumbly and butter is peasize. With processor working, add ¼ cup (60 grams) ice water in a sluggish, regular stream simply till dough comes collectively. (Combination could seem crumbly. It needs to be moist and maintain collectively when pinched.) Add further ice water, 1 tablespoon (15 grams) at a time, as wanted.

  • End up dough, and form right into a rectangle. Tightly wrap in plastic wrap, and refrigerate for at the least 1 hour or as much as 2 days. (If dough is refrigerated for longer than 1 hour, let stand at room temperature for 10 to fifteen minutes earlier than rolling out.)

  • For filling: In a medium bowl, stir collectively butter and sugar with a small rubber spatula till clean. Add egg,vanilla, salt, and almond extract, stirring till mixed. Stir in almond flour and all-purpose fl our till clean.

  • Line a baking sheet with parchment paper.

  • Frivolously mud a piece floor with all-purpose flour; on ready floor, roll dough right into a 14×11-inch rectangle (about ⅛ inch thick). Utilizing a bench scraper or the again of a knife, evenly rating a rectangle into dough 1½ inches from edges. Fastidiously switch dough to ready pan.

  • Unfold butter combination onto dough inside scored rectangle. Reserve 3 tablespoons (60 grams) fruit unfold in a small microwave-safe bowl. Gently dollop and unfold remaining fruit unfold onto butter combination. Prepare pear slices on prime as desired. Fold edges of dough over pears, and pleat or crimp as desired, being cautious to not tear dough. Refrigerate till dough is agency, about 20 minutes.

  • Preheat oven to 400°F (200°C).

  • In a small bowl, whisk collectively egg and 1 tablespoon (15 grams) water; brush onto dough. Place galette in oven.

  • Instantly scale back oven temperature to 375°F (190°C). Bake till crust is golden brown and pears are comfortable, 40 to 50 minutes.

  • Warmth reserved 3 tablespoons (60 grams) fruit unfold on excessive in 15-second intervals, stirring between every, till fluid. Utilizing a pastry brush, brush fruit unfold throughout pears. Let cool fully on pan on a wire rack earlier than serving. Retailer in an hermetic container for as much as 2 days.


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