Poached Pear Galette with Posy Salted Crust
Makes 8 servings
Ingredients:For the poached pears:
- 3 pears
- 2 cups water
- 2 tablespoons vinegar
- ½ cup granulated sugar
- 1 bottle red wine
- 1 SKORDO Mulling Party Kit
- 1 ½ cups all purpose flour
- 1 tablespoon sugar
- 9 tablespoons butter, cold
- 3 tablespoons heavy cream
- 1 tablespoon apple cider vinegar
- 2+ tablespoon Posy Salt, used to garnish as desired
- ½ cup almond flour
- ½ cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs
- 1 orange, zested
- 2 tablespoons flour
1. Preheat the oven to 375 degrees F.
2. Start by poaching your pears. Peel pears until smooth, then soak in a combination of vinegar and ice water to prevent browning. This won't affect the flavor, just the color! Bring your wine & sugar to a boil with the SKORDO Mulling Party satchel. Add your pears to the pot, reduce to simmer. Cook pears on low heat for 20-30 minutes or until fork tender, then chill.
3. In the meantime, prepare the dough. Dice your cold butter & combine with dry ingredients. Push chunks of butter between your fingers and palms repeatedly until flattened. Once you're happy with the size of butter flakes, drizzle in liquids and knead until just combined. If it seems dry, add small amounts of water until it forms a dough. Cover & Chill at least 30 minutes.
4. For the frangipane, dump everything in the food processor and blend until smooth. Chill until you're ready to assemble. Core your chilled pears and choose to slice thinly or dice into chunks.
5. Then, on a floured surface, roll out the dough until about ¼ inch thick. Galettes are a no fuss, very forgiving pastry so use your judgement but no need to pull out a ruler -- as long as its rolled even it will work! Next, using a round cutter or a knife with something to trace, cut your dough into desired shapes. Remember to cut rounds larger than your intended final product, as we’ll be tucking the edges in. Transfer rounds to a baking tray, and spread frangipane in the center of each. Just about a tablespoon or two; sometimes I'll use a small cookie scoop to ensure they are consistent.
6. Finally, layer your pears atop the filling, and fold the edges of dough on top of the pears, towards the center. I like to egg wash my galettes with a blend of eggs & heavy cream, but just either/or works too, then I sprinkle Posy Salt around the edges. Chill one more time for about 15 minutes to ensure your butter is still cold.
7. Bake the galettes. Bake at 375 for 12-15 minutes, or until golden brown. Allow to cool on the tray.
8. To serve, garnish with more Posy Salt. Galettes are lovely at room temperature, but for a treat I like to warm them up and serve with vanilla ice cream.