Pear and Almond Frangipane Galette
Pear and Almond Frangipane Galette, with measured ingredients and a clear cooking method. Serve with Belgian Dubbel for a relaxed ProjectBeer table.
dessert · Serves 8
Pear and Almond Frangipane Galette
Bring pear and almond frangipane galette to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 8. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Belgian Dubbel when the food is ready.
Ingredients
Serves 8
320 g all-butter puff pastry
3 ripe pears
75 g softened butter
75 g caster sugar
75 g ground almonds
1 egg
1 tbsp plain flour
1 tbsp apricot jam
Instructions
Heat oven to 200°C, 180°C fan. Beat butter and sugar, then add egg, almonds and flour.
Unroll pastry on a lined tray, score a 2 cm border without cutting through and spread frangipane within it.
Core and thinly slice pears and arrange on filling. Bake for 30–35 minutes until pastry is crisp and filling set.
Warm jam with 1 tsp water and brush over pears. Cool for 15 minutes before slicing.
Serving Suggestions
Allow the full cooling, setting or freezing time in the method before serving. Cut or scoop modest portions after a meal and keep chilled ingredients refrigerated until needed.
Pairing Tips
Start with Belgian Dubbel. Dark fruit and caramel notes suit roasted fruit and rich sauces. Choose a rounded example rather than one with a hot alcoholic finish. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.