Rustic Pear Frangipane Galette

You could also make individual galettes using a five-inch dough circle and one half pear, sliced but kept in it's half shape.

Makes one 10-inch galette, serving 8-10 


  • Pie dough. Make the dough and chill it well. 
  • Almond paste or almond meal (you’ll find the paste in a can in the baking aisle of most grocery stores.)
  • Cinnamon Sugar 
  • 4-5 ripe pears


  • 5 ounces almond paste
  • 4 T softened unsalted butter
  • ¼ cup sugar
  • 1 egg
  • 1 ½ T dark rum (I like Meyer’s)
  • 1 t almond extract
  • 1-2 T cinnamon sugar
  • 4-5 ripe pears


Roll out a 14-inch circle of pie dough, trimming off the excess. Transfer the dough circle to a baking sheet and put it back in the fridge.

Meanwhile, make some frangipane:

Cream the almond paste with the sugar and butter with a stand or hand mixer. Scrape down the sides as necessary.

Add the egg, rum and almond extract and mix well.

Preheat the oven to 375°

Peel the pears. Quarter, core and slice them lengthwise. Toss them with 1 T cinnamon sugar and the juice of half a lemon.

Remove the pie dough from the fridge and spread the frangipane over the dough, leaving a two-inch border. Arrange the pear slices on top in concentric circles or however you like. Then fold over the filling, pleating as you go. You could also make individual galettes

Sprinkle the exposed dough with cinnamon sugar and bake for about 30 minutes or until very nicely golden. Let cool for about 15-20 minutes before slicing.