![]() ![]() Stir ½ cup (80 g) finely chopped candied ginger into almond cream with a rubber spatula. almond extract, and 1 large egg and whisk to combine. unsalted butter, melted, slightly cooled, 1 tsp. Morton kosher salt in a medium bowl to combine. Whisk ½ cup (60 g) almond flour or meal, ¼ cup (50 g) granulated sugar, 2 Tbsp. Place a rack in lower third of oven and preheat to 375°. Why don’t you go over and give her a hand? Best of all, this dessert will be out of the oven and cooling before your aunt has finished cutting the fruit for her famous apple pie. As the galette bakes, the border will puff and those almonds will toast, giving this fall dessert a nice bit of nutty crunch-a wonderful contrast to the juicy pears. You’ll fan the pear slices out on a gingery almond cream that gets whisked together in the blink of an eye, then line the edges of the dough with sliced almonds that get adhered with a simple egg wash. You won’t have to fuss with a pie crust either store-bought puff pastry will do just fine for our galette dough, thank you very much, which you’ll quickly roll out on your work surface and transfer to a baking sheet, no specialty pan required. This also means no poaching for you, eliminating one time-consuming step from the process. If it’s good enough for the professionals, it’s good enough for us. Anjou be gone!) We simplify your life by calling for canned pears-a trick borrowed from French patisseries and their elaborate pear tarts. (Sleepless nights debating the merits of Bartlett vs. You won’t have to worry about what kind of pears to use. This pear galette recipe may look and sound fancy, but as the name promises, it’s unbelievably easy. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |