Pear, Cardamom & Almond Galette
A rough-folded rustic tart of soft pears, ground cardamom and a blanket of almonds to soak up the juices.
A galette is the kind dessert that asks nothing of you — a rough fold of pastry over sliced fruit, edges left rustic and unfussed. This autumn version pairs soft poaching pears with ground cardamom and a blanket of ground almonds beneath to soak up the juices.
Serve it warm, in thick slices, with cream poured generously. It is best eaten the day it is made, though any leftover will not be a problem.
Ingredients
- 250g plain flour, plus extra for dusting
- 150g cold unsalted butter, cubed
- 2 tbsp caster sugar, plus extra
- 4–5 tbsp iced water
- 4 ripe but firm pears (such as Bosc), sliced
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 50g ground almonds
- 1 egg, beaten, to glaze
- Double cream, to serve
Method
- 1
Rub the butter into the flour and sugar until the mixture resembles coarse crumbs. Add enough iced water to bring it to a dough. Flatten to a disc, wrap and chill for 30 minutes.
- 2
Preheat the oven to 190°C (170°C fan). Roll the pastry to a rough 30cm circle and lift onto a baking sheet. Scatter the ground almonds over the centre, leaving a border.
- 3
Toss the pears with the cardamom, vanilla and a tablespoon of sugar. Arrange in the centre, fold the pastry border up over the edges, and brush the pastry with beaten egg. Dust the fruit with a little more sugar.
- 4
Bake for 40–45 minutes until the pastry is deep gold and the pears soft. Rest for 10 minutes before slicing. Serve warm with cream.
A pinch of flaky salt over the fruit before baking sharpens every flavour. Do not skip it.
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