Honey Pear Galette

Honey Pear Galette


Pie Crust Dough
2 cups all-purpose flour
¼ teaspoon salt
1 cup cold unsalted butter, cut into small chunks
1 cold egg, whisked with enough cold water to make 1/3 cup mixture

Pear Filling
4 or 5 pears, peeled, halved and cored (Anjou or Bartlett)
2 tablespoons lemon juice
¼ teaspoon almond extract
½ teaspoon ground cinnamon
½ teaspoon ground cardamom (or ½ teaspoon cinnamon with ½ teaspoon nutmeg)
1 ½ tablespoons flour, plus extra for dusting
1 ½ cups sugar
1 tablespoon butter
3 tablespoons almonds, finely chopped
1 tablespoon honey, plus more for drizzling


1. For the Pie Crust dough, add flour, salt and butter to the bowl of a food processor fit with a blade attachment. Process until the butter forms into small pea-sized bits. Add ¼ cup of the egg and water mixture. Pulse until the dough starts to pull together, wetting with water as needed if dry.
2. Turn out dough onto floured surface. Pull together and divide into two equal-sized halves, being careful not to over mix or over work, so crust is flakier. Wrap halves individually in plastic wrap and refrigerate until firm, but not hard, about 1 hour.
Yields 2 9” pie crusts
(Note: The dough can be frozen for up to one month. Defrost before using.)

3. To make the Galette, preheat oven to 425 degrees. Roll out dough onto a floured surface, forming a 12” circle about 1/2” thick. Transfer to a parchment-lined cookie sheet. Allow to rest in refrigerator.
4. Slice pears ¼” thick. In a large bowl, toss pears with lemon juice, almond extract, spices, flour, sugar and almonds.
5. Arrange fruit mixture in center of the pie crust, leaving a 2” – 3” border. Fold the dough over fruit to form a pleated border. Dot center of fruit with butter and drizzle with honey.
6. Bake for 35 minutes, or until crust turns golden brown and fruit is bubbling. Let cool slightly. Drizzle with honey and serve warm.