Saturday, November 16, 2013

Honey Pear Almond Galette

 Now, I had to do a little research on the subject of Galette. What I found is that a Galette is to the French, as Crostata is to the Italians, but to us Americans it is a Lazy Pie. Somehow, I find that term appealing to me. A Lazy Pie suits me fine. On my quest to find the perfect Lazy Pie, a.k.a. "Galette, " I notice that the Pate' Sucree, a fancy word for pie dough in the French lanuguage is similar to my favorite pie crust. So, I just figured why not use my favorite pie dough recipe from King Arthur Flour. I have never made a pie using this free form technique before. I must confess I am hooked.

Well, a few of my favorite things is frangipane, pastry cream, honey and pears.

I know I will be making Galettes, Lazy Pies, Crostatas or what ever you want to call it for my holiday table, or just because I feel like pie. Anyways, they are unpretentious and a lot of fun to make! It's casual and I think a glass of sweet wine would go quite nicely with my GALETTE. There I said it!

Pie crust: (Pate'  Sucree) recipe from King Arthur Flour
2 cups flour
2 cups unsalted cold butter
Pinch salt
1 T. sugar
1 cold egg

In a food processor; process flour, salt, sugar and butter until you get a fine meal. Add egg continue to process until dough comes together. If you need to add a little bit of cold water for it to form a ball, go ahead but very little at a time. Refrigerate for 1/2 hour to 1 hour. Enough for two Galettes or several mini Galettes.

5 oz. almond paste
1 T. Honey
2 eggs
4 tsp. corn starch

Blend in food processor until smooth (enough for one Galette)

Microwave Pastry Cream: from Beatrice Ojakangas
1 cup heavy cream
2 T. sugar I used 4 T. sugar
1 1/2 T. corn starch
1 egg yolk
1 tsp. vanilla
I added a pat of unsalted butter

In a microwave bowl. Add one cup heavy cream, sugar, corn starch and beat with a whisk. Microwave a minute at a time and stir with spoon until mixture looks like thick pudding. Add your egg yolk, vanilla and butter and mix with a fork until well incorporated. Love this method for a quick pastry cream. It is fabulous!
(Enough for 2 Galettes)

2 pears
Peeled and sliced, add one tsp. lemon juice and  one tsp. sugar

Divide dough in half and roll out one round pie crust on parchment paper with a generous dusting of flour, put a round layer of frangipane in middle, put a round layer of pastry cream on top of the frangipane, layer with pears. Bring sides of dough up to form an edge. I used an egg yolk wash and coarse sugar to sprinkle. Transfer Galette with parchment paper on to a cookie sheet.

Will have extra pie dough left (save for another Galette)

Bake in a 375 degree oven for 45 minutes or until golden brown.

When cooled. I brushed with a honey glaze. Add toasted almonds and drizzle confectioner's icing.

Honey Glaze:
1/4 cup honey with 2 tsp. almond extract

Confectioner's Icing
1/4 cup of powder sugar, add enough almond extract and a touch of water to make a thin icing and pour on top of Gallette

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