Recipe

Apple and pear galette

This gorgeous galette recipe combines sweet apples and crunchy pears on a frangipane puff pastry base that's baked to perfection and topped with almonds and berries

Apr 12, 2017 3:11am
  • 30 mins preparation
  • 40 mins cooking
  • 15 mins marinating
  • Serves 8
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This recipe first appeared in Woman's Day.
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Ingredients

  • 375 gram block puff pastry
  • 60 gram softened butter
  • 1/3 cup caster sugar
  • 1/2 cup almond meal
  • 2 tablespoon plain flour
  • 1 egg
  • 1 tablespoon brandy
  • 1 each cored and sliced apple and pear
  • 1 tablespoon lemon juice
  • 40 gram butter
  • 125 gram halved strawberries
  • 1/4 cup natural flaked almonds

Method

  • 1
    Preheat oven to very hot, 220°C. Roll out block puff pastry (see recipe tip) between two sheets of baking paper to a 25 x 30cm rectangle.
  • 2
    Transfer to an oven tray. Prick pastry all over with a fork, leaving a 2cm border. Chill for 15 minutes. Bake pastry for 12-15 minutes until puffed and golden. Cool. Gently press down puffed-up centre. Reduce oven to moderate, 180°C.
  • 3
    For the frangipane: In a food processor, pulse softened butter and caster sugar together until pale. Add almond meal, plain flour, egg and brandy. Process to a paste. Spread over pastry base, leaving a 2cm border.
  • 4
    In a bowl, place apple and pear in lemon juice. Arrange on top of frangipane mixture. Dot with butter. Bake for 15 minutes. Scatter halved strawberries and flaked almonds over.
  • 5
    Bake for a further 10-12 minutes until pastry is golden and fruit is tender. Cool slightly. Serve cut into squares.

Notes

  • To make puff pastry, rub 250g butter into 1 ¾ cups plain flour. Mix in ¹⁄³ cup cold water. Roll out to 20 x 50cm. Fold into thirds. Turn, roll, repeat. Chill for 30 minutes.

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