With seasonal fruit, honey and almonds, this galette makes an impressive dessert. Rolled into a thin disc, marzipan addsflavour and ensures the base is crisp. Heat it in the microwave for 5 seconds if it is too difficult to roll.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Pastry:
Method
Pastry: In bowl, mix together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in large crumbs. Drizzle with water, tossing with fork until dough comes together and adding up to 1 tbsp more water if needed. Shape into disc. Wrap in plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)Peel, core and cut pears into 1/3-inch (8 mm) thick slices. In large bowl, toss together pears, brown sugar, cornstarch, lemon juice and cinnamon; stir in figs.
Between waxed paper or parchment paper, roll out marzipan to 9-inch (23 cm) circle; set aside.
On parchment paper, roll out pastry to 16-inch (40 cm) circle. Transfer pastry and paper to large baking sheet; place marzipan on top, leaving 3-inch (8 cm) border. Scrape pear mixture over marzipan.
Fold over pastry edge to make 11-inch (28 cm) round. Trim off excess paper. Sprinkle almonds over pear mixture.
Mix egg with 2 tsp water; brush over pastry. Sprinkle pastry with coarse sugar. Bake on bottom rack of 375?F (190?C) oven until golden, 50 to 60 minutes. Let cool on pan on rack. Drizzle with honey.
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 141 mg
- Sugars 23 g
- Protein 6 g
- Calories 369.0
- Total fat 18 g
- Potassium 220 mg
- Cholesterol 46 mg
- Saturated fat 8 g
- Total carbohydrate 50 g
%RDI
- Iron 14.0
- Folate 28.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 3.0
