Spiced Pear & Frangipane Galette with Granola Crumble
This galette made by our friend Kim Van Dyne needs no explanation - a beautiful dessert, with the warm flavors of cinnamon and succulent pear, tied together by a flakey pie crust and our Sweet Potato Granola as a crumble topping.
Ingredients:
Crust:
- 1 pre-made pie crust
OR homemade crust:
- 1 ¼ cups AP flour
- 8 tbsp cold, cubed unsalted butter
- 1 tbsp granulated sugar
- ½ tsp salt
- 4-5 tbsp ice water (more or if needed)
Filling:
- 4 tbsp browned butter, completely cooled
- ¼ cup + 3 tbsp granulated sugar (separated)
- ½ cup almond meal or almond flour
- 1 tbsp AP flour
- ½ tsp almond extract
- 1 large egg
- 2-3 ripe but firm Bosc pears (sliced with skin on in about 1/4 inch thick)
- ½ tsp cinnamon
- ¼ tsp ground ginger
Crumble + Assembly:
- 3 tbsp Sweet Potato Granola plus extra for garnish
- 2 tbsp AP flour
- 1 tbsp brown sugar
- 1 tbsp cold butter, cubed
- Coarse brown sugar for sprinkling
- 1 egg, beaten for egg wash
Skip this step if using pre-made pie dough:
Filling:
Assembly:
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