Pear Anjou Tart

Pear Anjou Tart

By TheSweetNerd  

September 27, 2016

  • Prep: 45 mins
  • Cook: 45 mins



2 cups flour

1/2 tsp salt

1 T sugar

6 oz cold unsalted butter, cut into small pieces

1/3 to 1/2 cup water as needed


5 1/2 oz toasted almonds

5 1/2 oz butter

5 1/2 oz sugar

1 egg yolk

1 egg

1/2 tsp vanilla

pinch salt


3-4 Anjou pears sliced

Dash nutmeg

Egg wash or heavy cream

Turbinado sugar

Apricot jam to finish



1Mix flour, salt, and sugar together in a bowl. Cut butter by hand or with fork until mixture resembles course meal. Sprinkle in ice water, one tablespoon at a time, and toss with flour mixture until you can bring the dough together into a ball by hand. Press it into 2 disks, saran, and refrigerate for 15 minutes.


1Toast almonds. Grind sugar and almonds in food processor. Add remaining ingredients and mix until blended.


1Slice pears (rub with lemon to prevent browning)

Assemble & Bake

1Lightly sprinkle surface with flour to prevent sticking. Roll out dough into a circular shape. Spread the apricot preserve onto the dough leaving a 1” border. Spread the frangipane over the preserves and arrange the pears in a decorative fashion. Next, fold the edge of the dough over itself to create a rustic look (slightly pinch). Brush with eggwash or heavy cream (or both) on the rims; sprinkle wet dough with turbinado sugar and grate fresh nutmeg over the pears. Bake the galette for 40-45 minutes or until done at 350. Rotate the baking sheet halfway through until the crusts are browned. Right when it comes out of the oven, brush a bit more apricot preserve on the pears to make them glisten! Let cool before serving. Galettes can be covered and kept at room temperature for 1 day.


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