Saturday, October 5, 2013

Rustic Pear Galette for Fall





It's here friends- a roll out crust! There's still some fine tuning that needs to be done, but it's pretty good to start. I love the slight crisp from the addition of tapioca starch and the yummy mystery flavor from the almond extract.

The mild, sweet pears go perfectly with the apricot fruit spread, honey and butter but you could really substitute a lot in here. Try adding a little cinnamon or cardamom or using apple sauce instead of apricot spread. This galette is an easy way to enjoy the fresh flavors of Fall fruits- let me know if you try it!

You may also like"
Gluten Free Thin Crust Pear Tart from Tartletteblog
Maple Pear Tart from Cavegirl Cuisine
Honeyed Ginger Pear Tart from Real Food Whole Health
Martha's Pear Galette
And for fun, Karen Morgan's Pinterest Board for Black-Bird Bakery (Gluten Free and AMAZING)


Rustic Pear Galette for Fall
Roll Out Crust
1 3/4 C blanched almond flour
1/2 C tapioca starch
1/2 tsp salt
1/4 tsp baking soda
1/4 C honey
1/2 C butter
1/2 tsp almond extract

Filling
1/4 C all fruit apricot spread (or jam of your choice)
2 ripe pears peeled and sliced thin

Glaze
1/4 C butter
2 T all fruit apricot spread
2 T honey
1/2 tsp almond extract

First make the crust a day ahead of time, chill in the fridge and remove the next day 30 minutes to an hour before rolling out
To make the roll out crust, whisk the melted butter, honey and almond extract
Mix in the blanched almond flour, tapioca starch, salt and baking soda
Mix well and then wrap in plastic wrap and chill in the fridge

To prepare the galette,
Preheat the oven to 350
Place the slightly thawed roll out crust dough between two sheets of parchment paper
Roll out evenly using a rolling pin until the crust is a large circle just under 1/4" thick
Discard the top layer of parchment but keep the galette on the bottom layer of parchment
Gently Transfer the parchment with rolled out crust onto a baking sheet
Then, spread the 1/4 C of apricot spread in the center to about 2" from the edge of the crust
Place the peeled pear slices in rings on top of this apricot spread
Gently fold the four sides of the crust over the edge of the pears- to do this pull up the edge of the parchment until the dough folds where you would like it- then press down with your fingers
Once each edge has been folded, use your fingers to press the corners together
Prepare the glaze by heating the butter, apricot spread, honey and almond extract until mixed
Then drizzle over the entire creation and gently spread with a brush or clean finger
Place in the oven and bake 35-40 minutes until toasty brown but not burnt

No comments: