Imagine combining two desserts that don't seem to have too many things in common: galettes and frangipanes. Although they don't share much technically, I remember thinking that I wanted something that was crunchy yet creamy. So, the idea sparked my curiosity to create something unique. And it worked better than I hoped for.

The result is an incredibly satisfying dessert that brings a lot to the table: hints of bitterness and sweetness as well as both crunchy and soft textures. Here's how to make this delightful treat.

Making the Galette Dough

• In a food processor, combine the flour, cold butter, sugar, buttermilk, and egg.
• Pulse until the mixture forms a smooth dough.
• Wrap the dough in plastic wrap and refrigerate for about an hour.

Preparing the Frangipane Filling

• Using a mixer, cream together the soft butter and sugar until fluffy.
• Add the eggs one at a time, ensuring each is well incorporated before adding the next.
• Stir in the vanilla paste and Amaretto.
• Gradually mix in the almond flour, all-purpose flour, and cocoa powder until just combined.

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Assembling and Baking

• Preheat your oven to 180°C (356°F).
• Roll out the chilled dough on a floured surface to a thickness of 2-3 mm, and place it on a baking sheet lined with parchment paper.
• Spread the frangipane filling over the dough.

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• Leave a 5-6 cm margin around the edges.
• Start by peeling the pears. This means removing the outer skin, which can be done with a vegetable peeler or a small paring knife. Ensure you remove all the skin for a smoother texture in the final dish.
• Once peeled, slice the pears in half lengthwise. Using a small spoon or a melon baller, carefully remove the cores and any seeds. This creates a hollow in each pear half where the core used to be, ensuring there are no hard bits in your dessert.
• Cut the pears in the Hasselback style.
• To do so place each pear half cut-side down. To facilitate even slicing and prevent cutting all the way through, place chopsticks or wooden skewers along both sides of the pear half. Slice the pear thinly, about 2-3 mm between slices, stopping at the chopstick—this keeps the bottom part of the pear intact, allowing the slices to fan out slightly but still remain connected at the base.

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• Arrange the sliced peaches in a cross pattern over the filling.

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• Fold the edges of the dough over the filling.
• Brush the galette with an egg wash, sprinkle with sugar and almond flakes.
• Bake for 35-40 minutes, or until golden brown.

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• Allow to cool for at least 10 minutes before serving.

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Understanding Galettes and Frangipanes

And that is it. Now, let's understand a bit more about the recipes that stand as a starting point for this dessert. No doubt about it, galettes and frangipanes are both beloved in the world of pastries but differ significantly. 

A galette, by definition, is a free-form crusty cake that often contains a fruit filling and is known for its rustic appearance. 

On the other hand, a frangipane is a creamy almond-flavored filling often used in tarts and pies, known as tarte frangipane. 

So basically, my recipe brings these two distinct elements together: the galette's versatile dough encases the rich, almondy frangipane for a perfectly balanced bite.

Frequently Asked Questions

Before diving into the recipe, here are a few common questions about making this dish:

Q: Can I use other fruits in this recipe? 

A: Yes, apples, apricots, or berries also work well with the almond flavors of the frangipane. However, the chocolate flavors go best with pears. So if you want to use other fruits, make skip the cocoa powder.

Q: What can I substitute for Amaretto if I don't have it? 

A: You can use an almond extract as a non-alcoholic substitute, keeping the almond flavor prominent.

Q: Is there a gluten-free version of this galette dough? 

A: Absolutely! Replace the all-purpose flour with your preferred gluten-free flour blend.

Q: How do I store leftover galette? 

A: Keep it in an airtight container in the fridge for up to three days.

Q: Can this be made in advance? 

A: Yes, you can prepare the dough and even the frangipane filling a day ahead to save time.

Conclusion

This recipe successfully combines the rustic charm of a galette with the creamy richness of frangipane, resulting in a unique dessert that's both crunchy and creamy. It's a great example of how blending different culinary traditions can yield delicious results. 

I hope you make this Galette Frangipane Tart and enjoy the combination of flavors and textures. Remember to share your experience and photos if you do—happy baking!