• 2 cups all purpose flour
  • 1 tablespoon sugar (plus more for sprinkling)
  • ½ teaspoon salt
  • ¾ cup unsalted butter, chilled, cut in 1/2 inch cubes
  • cup ice water
  • 4 firm ripe Bartlett pears
  • ½ cup dark brown sugar, firmly packed
  • 2 teaspoons vanilla
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • salt
  • ½ cup crumbled almond paste
  • 1 teaspoon unsalted butter, cut in tiny pieces
  • 1 egg, lightly beaten


Make the dough: Whisk flour, granulated sugar and salt together. Cut in butter using a pastry blender or your fingers until the butter is reduced to pea size pieces. Sprinkle the ice water over the flour mixture, about 1 tablespoon at a time, using a fork to distribute the liquid. The dough will be shaggy but will come together, add additional water by the tablespoonful as needed. Turn the dough onto a lightly four work surface and gently knead it until it comes together. Flatten dough into a 1-inch disk and wrap in plastic wrap. Refrigerate for 30 minutes.

To make filling:
Peel and core the pears and cut them into 1/2 inch slices. In a large bowl using a rubber spatula, mix together the pears, brown sugar, vanilla, cinnamon, nutmeg and a pinch of salt.
Line a large baking sheet with parchment paper. Remove the dough from the refrigerator and roll it out into a 14 inch circle. Transfer the dough to the prepared baking sheet. Sprinkle the crumbled almond paste over the dough, leaving about 1 1/2 inch border. Layer the pear slices over the almond paste. Discard and juices that have accumulated in the bowl.
Fold the border of the dough over the edge of pear filling, pleating the dough as needed and leaving the center of the galette open. Dot the butter evenly over the pears Brush the egs of the dough with the beaten egg and lightly sprinkle with sugar. Refrigerate the galette for 20 minutes.
Position a rack in the lower third of the oven and preheat to 350 degrees. Bake galette until the crust is golden brown and the pears are tender, about 50 minutes. Let cool slightly on the baking sheet before slicing into wedges to serve.

Note: I slide the parchment paper with the galette on it onto a heated pizza stone and bake the galette on it.