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Sunday, December 22, 2013

Pear and Almond Galette



For any of you that have been reading Baking the Book for any significant amount of time, you might remember my culinary enemy: the food processor. I know, I know. It makes so many laborious kitchen tasks a breeze. Even I will admit that I used a pastry that called for a food processor this morning, as I was feeling far too lazy to cut in butter by hand (I'll claim jetlag and use that as an excuse until the end of my days), but for some reason I just despise my Cuisinart.



 Every time I have to pull it out of the cupboard, it's like a Wild West standoff. I angrily wrench it out of the cabinets and set it up on the counter. The Cuisinart gives me the side eye, as I grab the butter out of the fridge. The feelings are mutual. It's truly a shared hatred.



 Beyond my displeasure at using the food processor, this recipe comes together in a snap. It's super adaptable, so you can really use any fruit you have on hand. And, if you're feeling particularly lazy, skip the almond base and just sprinkle sugar over the fruit. It'll do just fine.



  Pear and Almond Galette
Makes 1 tart

For the crust
1 1/2 cups pastry flour
1/2 cup powdered sugar
1/4 teaspoon table salt
9 tablespoons very cold butter, cut into 1/4-inch cubes
2 large egg yolks

For the almond filling
2/3 cup blanched almonds
1 tablespoon all-purpose flour
1/2 cup granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into 1/4-inch cubes
1 large egg

For the galette
2 pears, cores removed and cut into thin slices
1/4 cup sliced almonds
Heavy cream
Turbinado sugar

To make the crust: In the bowl of a food processor, pulse together flour, powdered sugar, and salt until combined. Scatter butter over top and pulse until the butter is in pea-sized clumps. The mixture will have a texture similar to oatmeal. Add egg yolks and pulse until the dough comes together in a smooth ball. Wrap in plastic and refrigerate for at least an hour.

To make the almond filling: In the bowl of a food processor, pulse almonds and flour together until almonds are finely ground. Add sugar and pulse until combined. Add butter and blend until smooth. Add egg and pulse until fully incorporated. Refrigerate until ready to use.

To make the tart: Preheat the oven to 400. Line a baking sheet with parchment paper. Remove the dough from the fridge. Flour the dough, the counter, and your rolling pin. Roll out to 1/4-inch thickness. Transfer to prepared baking sheet. Spread almond filling over top of the dough. Layer pear slices to cover the tart. Sprinkle sliced almonds over pear slices. Fold the sides of the dough over the pears to form a rough tart. Brush the exposed crust with heavy cream and sprinkle with turbinado sugar. Bake for 30-40 minutes, or until the edges are golden brown, and the pears have softened. Remove from oven and let cool on a wire rack for 15 minutes.

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