Tuesday, August 3, 2010

Honey Almond Pear Galette

Posted by -Angela from Soap Mom's Kitchen


I am so excited about the August challenge.  Now, I had to do a little research on this subject. What I found is that a Galette is to the French, as Crostata is to the Italians, but to us Americans it is a Lazy Pie. Somehow, I find that term appealing to me. A Lazy Pie suits me fine. On my quest to find the perfect Lazy Pie, a.k.a. "Galette, " I notice that the Pate' Sucree, a fancy word for pie dough in the French lanuguage is similar to my favorite pie crust. So, I just figured why not use my favorite pie dough recipe from King Arthur Flour. I have never made a pie using this free form technique before. I must confess I am hooked.

Well, a few of my favorite things is frangipane, pastry cream, honey and pears. The rest is history. I gathered a few miscellaneous recipes from searching the web throughout the years and somehow manage to put together a French Masterpiece. It is delicious! I have a lovely friend who is French and I hope he will approve of my Galette. 

I know I will be making Galettes, Lazy Pies, Crostatas or what ever you want to call it for my holiday table, or just because I feel like pie. Anyways, they are unpretentious and a lot of fun to make! It's casual and I think a glass of sweet wine would go quite nicely with my GALETTE. There I said it!

The Goodies


Uncooked Pate' Sucree topped with Frangipane and Pastry Cream

Pie crust: (Pate'  Sucree) recipe from King Arthur Flour
2 cups flour
2 cups unsalted cold butter
Pinch salt
1 T. sugar
1 cold egg

In a food processor; process flour, salt, sugar and butter until you get a fine meal. Add egg continue to process until dough comes together. If you need to add a little bit of cold water for it to form a ball, go ahead but very little at a time. Refrigerate for 1/2 hour to 1 hour. Enough for two Galettes or several mini Galettes.

Frangipane
5 oz. almond paste
1 T. Honey
2 eggs
4 tsp. corn starch

Blend in food processor until smooth (enough for one Galette)


Microwave Pastry Cream: from Beatrice Ojakangas
1 cup heavy cream
2 T. sugar I used 4 T. sugar
1 1/2 T. corn starch
1 egg yolk
1 tsp. vanilla
I added a pat of unsalted butter

In a microwave bowl. Add one cup heavy cream, sugar, corn starch and beat with a whisk. Microwave a minute at a time and stir with spoon until mixture looks like thick pudding. Add your egg yolk, vanilla and butter and mix with a fork until well incorporated. Love this method for a quick pastry cream. It is fabulous!
(Enough for 2 Galettes)

2 pears
Peeled and sliced, add one tsp. lemon juice and  one tsp. sugar

Assembly:
Divide dough in half and roll out one round pie crust on parchment paper with a generous dusting of flour, put a round layer of frangipane in middle, put a round layer of pastry cream on top of the frangipane, layer with pears. Bring sides of dough up to form an edge. I used an egg yolk wash and coarse sugar to sprinkle. Transfer Galette with parchment paper on to a cookie sheet.

Will have extra pie dough left (save for another Galette)

Bake in a 375 degree oven for 45 minutes or until golden brown.

When cooled. I brushed with a honey glaze. Add toasted almonds and drizzle confectioner's icing.

Honey Glaze:
1/4 cup honey with 2 tsp. almond extract

Confectioner's Icing
1/4 cup of powder sugar, add enough almond extract and a touch of water to make a thin icing and pour on top of Gallette

Uncooked Galette topped with Sliced Pears



Uncooked Galette with egg wash and coarse sugar


Brush with Honey Glaze, drizzle Confectioner's Icing and add toasted Almonds.
Ready to Serve!

10 comments:

Melanie said...

My mouth is watering. What a beautiful combination of ingredients. I will definitely make this one! Thanks!

Victoria said...

I think I'll dream about this galette tonight! I SHOULD cook this delicouuuuus desert!

Thanks!

Rena said...

Wow. That looks beautiful! I love the combination of pears, honey & almonds. Delicious!

bakers said...

How nice to see a simple King Arthur pastry recipe with some other magic you made into a gorgeous galette. Thank you for sharing. JMD@KAF

Sweet and Savory said...

This is a real beauty. Kudos to you. I bet it is delicious, also.

Alwayzbakin said...

Looks delicious! Can't wait to make mine.

Michelle said...

This sounds and looks wonderful. I like the sound of the ingredients!

Angela/Soap Mom's Kitchen /Vintage Soap Shoppe said...

Thank you so much for the positive comments. It really was delicious. I will be making many more Galettes. I definitely want to make a savory one.

Les rêves d'une boulangère (Brittany) said...

Honey and pear galette? That is a recipe made in heaven my friend! The french would surely say...mon dieu!

Dawn said...

ok, this looks fanTAStic!!!!