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!
Uncooked Pate' Sucree topped with Frangipane and Pastry Cream
Pie crust: (Pate' Sucree) recipe from King Arthur Flour2 cups flour
2 cups unsalted cold butter
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.
5 oz. almond paste
1 T. Honey
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)
Peeled and sliced, add one tsp. lemon juice and one tsp. sugar
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.
1/4 cup honey with 2 tsp. almond extract
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!