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Apricot-Pear Galette


Pear-Apricot Galette

Makes 1 (9½-inch) galette

Juicy Bartlett pears and apricot spread are layered with a creamy almond filling atop aflaky crust for this easy-to-assemble galette. Chock-full of tangy, golden-hued fruit, Bonne Maman® Apricot Fruit Spread is the just-sweet-enough key to this irresistible dessert.

Servings 1 (9½-inch) galette



cups (188 grams) all-purpose flour, plus more for dusting¾ teaspoon (2.25 grams) kosher salt½ cup (113 grams) cold unsalted butter, cut into ½-inch cubes¼ cup (60 grams) ice water, plus more as needed


3 tablespoons (42 grams) unsalted butter, room temperature3 tablespoons (36 grams) granulated sugar1 large egg (50 grams), room temperature1 teaspoon (4 grams) vanilla extract¼ teaspoon kosher salt teaspoon almond extract½ cup (48 grams) almond flour2 tablespoons (16 grams) all-purposeflour1 11.8-ounce) jar (335 grams) Bonne Maman® Apricot Fruit Spread3 medium Bartlett pears, halved, cored, and sliced ⅛ inch thick1 large egg (50 grams), room temperature1 tablespoon (15 grams) water


For crust: In the work bowl of a food processor, pulse all-purpose flour and salt. Add cold butter, and pulse until mixture is crumbly and butter is peasize. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional ice water, 1 tablespoon (15 grams) at a time, as needed.
Turn out dough, and shape into a rectangle. Tightly wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. (If dough is refrigerated for longer than 1 hour, let stand at room temperature for 10 to 15 minutes before rolling out.)
For filling: In a medium bowl, stir together butter and sugar with a small rubber spatula until smooth. Add egg, vanilla, salt, and almond extract, stirring until combined. Stir in almond fl our and all-purpose fl our until smooth.
Line a baking sheet with parchment paper.
Lightly dust a work surface with all-purpose fl our; on prepared surface, roll dough into a 14×11-inch rectangle (about ⅛ inch thick). Using a bench scraper or the back of a knife, lightly score a rectangle into dough 1½ inches from edges. Carefully transfer dough to prepared pan.
Spread butter mixture onto dough within scored rectangle. Reserve 3 tablespoons (60 grams) fruit spread in a small microwave-safe bowl. Gently dollop and spread remaining fruit spread onto butter mixture. Arrange pear slices on top as desired. Fold edges of dough over pears, and pleat or crimp as desired, being careful not to tear dough. Refrigerate until dough is fi rm, about 20 minutes.
Preheat oven to 400°F (200°C).
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto dough. Place galette in oven.
Immediately reduce oven temperature to 375°F (190°C). Bake until crust is golden brown and pears are soft, 40 to 50 minutes.
Heat reserved 3 tablespoons (60 grams) fruit spread on high in 15-second intervals, stirring between each, until fl uid. Using a pastry brush, brush fruit spread all over pears. Let cool completely on pan on a wire rack before serving. Store in an airtight container for up to 2 days.

The post Apricot-Pear Galette first appeared on Bake from Scratch.

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