Pear and Blackberry Almond Galette
10
14 minutes
40 minutes
Food Processors
Toaster Ovens
Toaster Ovens
Ingredients
- 1 ¾ cups flour
- ⅓ cup plus 1 Tbsp. sugar, divided
- ¼ cup cornmeal
- ¼ tsp. salt
- 1 1/2 tsp. vanilla
- 1 tsp. almond paste
- 1/3 cup buttermilk
- 1 small pear, sliced with slicing blade (thinnest thickness)
- 1 (6 oz) clamshell blackberries
- 1 tsp. corn starch
- 1 egg, beaten
- 2 Tbsp. turbinado sugar
Almond Topping:
- ¼ cup flour
- ¼ cup brown sugar
- 2 Tbsp. almond paste
- 2 Tbsp. butter
- ¼ cup slivered almonds
Directions
- In the bowl of a food processor, add the flour, 1/3 cup sugar, cornmeal and salt. Pulse to combine.
- Add the sliced butter and pulse until the mixture resembles coarse meal.
- Turn the food processor to On and slowly pour in the buttermilk through the chute. Continue to process until the dough forms a ball.
- Wrap in plastic wrap and place in the refrigerator for an hour.
- Preheat the oven to 350°F.
- In a medium sized bowl, combine the pear, blackberries, corn starch and 1 Tbsp. sugar. Set aside.
- In a small bowl, combine the almond topping ingredients, using your fingers to break up the butter and almond paste.
- Cover a baking sheet with parchment paper. Lightly spray with cooking spray and dust with flour.
- Roll out the dough into a circle, about a ½” thick on the parchment paper. Place the pear and blackberry mixture in the center and top with the almond topping.
- Fold the dough over the pear and blackberries, leaving the top open. Brush with the beaten egg and sprinkle with the turbinado sugar.
- Bake for 35-40 minutes, or until the crust is golden brown.
- Slice and serve warm.