October 5, 2009
Remember my galette obsession? Here we go again.
My mom's friends Michael and Sharyle grow these spectacular pears and were kind enough to share some with us. A pear galette seemed a fun way to make them into an easy dessert. Plus, Paul was inspired to make pear jam, two ways. Keep an eye out for those recipes coming soon.
1/2 Galette dough recipe (see First Fall Galette )
5 ripe pears, peeled and sliced thin
a handful of crushed almonds
1 tsp cinnamon
1/2 tsp nutmeg
2 tablespoons Turbinado sugar
Roll out galette dough between 2 pieces of parchment. Arrange pear slices in center of rolled-out dough, leaving 2 inches of crust as border. Remember to overlap pear slices to assure a fruity, moist tart. Mix together cinnamon, nutmeg, almonds, and Turbinado sugar. Sprinkle over the top of the galette. Fold in sides of crust to shape edge.
Bake for 45-50 minutes in 400 degree oven. Serve with generous dollop of gently whipped cream.