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To begin, the success of your Rustic Pear Galette lies in the dough. A flaky crust is essential, and maintaining a cold temperature is crucial for achieving that ideal texture. Here’s how to make the galette dough:

Rustic Pear Galette with Almond Cream

Embrace the flavors of fall with a Rustic Pear Galette featuring Almond Cream, the perfect dessert for cozy gatherings or quiet nights at home. This easy-to-make galette combines sweet, juicy pears and rich almond cream wrapped in a flaky, buttery crust. Ideal for bakers of all levels, its rustic charm makes it a stunning centerpiece. Enjoy the delightful contrast of creamy and fruity flavors, and discover the joy of creating this comforting dish. Perfect for any occasion!
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Ingredients
  

For the Almond Cream:

1/2 cup almond flour

1/4 cup unsalted butter, softened

1/2 cup powdered sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

A pinch of salt

For the Galette Dough:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/4 cup ice water

1 tablespoon sugar (for sprinkling)

For the Pear Filling:

3-4 medium ripe pears, peeled, cored, and thinly sliced

1 tablespoon lemon juice

1/4 cup brown sugar (adjust based on sweetness of pears)

1 teaspoon ground cinnamon

1 tablespoon cornstarch

For Assembly:

1 egg (for egg wash)

Extra almond slices (for garnish)

Instructions
 

Prepare the Almond Cream:

    - In a mixing bowl, combine the softened butter and powdered sugar. Beat until light and fluffy.

      - Add the almond flour, egg, vanilla extract, flour, and salt. Mix until smooth and creamy. Set aside in the refrigerator to chill.

        Make the Galette Dough:

          - In a large bowl, whisk together the flour and salt. Add the cold, cubed butter.

            - Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

              - Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.

                - Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

                  Prepare the Pear Filling:

                    - In a separate bowl, toss the thinly sliced pears with lemon juice, brown sugar, cinnamon, and cornstarch. Set aside to let the flavors meld.

                      Assemble the Galette:

                        - Preheat your oven to 375°F (190°C).

                          - On a floured surface, roll out the dough into a rough 14-inch circle, about 1/8 inch thick. Transfer to a parchment-lined baking sheet.

                            - Spread the chilled almond cream over the dough, leaving a 2-inch border around the edge.

                              - Arrange the pear mixture on top of the almond cream, overlapping the slices slightly for a rustic look.

                                - Gently fold the edges of the dough over the pears, pleating it as you go. Leave the center exposed.

                                  Bake:

                                    - Beat the egg and brush it over the crust for a golden finish. Sprinkle the edges with sugar for added crunch.

                                      - Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.

                                        Garnish and Serve:

                                          - Allow to cool for at least 10 minutes before slicing. Garnish with extra almond slices if desired.

                                            - Serve warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, for a delightful treat!

                                              Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: 8