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AMAZING Apricot Almond Pear Galette Recipe

I know, galette is a French work, but have you ever been to Denmark to try their Danish pastries? If you select ripe pears, this pastry is so juicy that it tastes like pear to the nth degree. The apricot enhances the flavor without overwhelming the pear flavor. The nuts add crunch. This is like Ann’s fruit pizza see here; you might end up eating the whole galette. If you buy the Pepperidge Farms pre-made pastry shells, these galettes can be made in about 20 minutes.
Friends and guest will be amazed that you can make such an elegant and tasty pastry; so, will you. This is fantastic for a dessert, even at Christmas and Thanksgiving, as a breakfast treat, or for brunch.

APRICOT ALMOND PEAR GALETTE

INGREDIENTS:
1 sheet of frozen puff pastry, thawed but well chilled (I use Pepperidge Farm)
1/3 cup whole or sliced almonds
3 T. packed brown sugar
3 medium, ripe, firm pears, peeled, cored and thinly sliced
1/3-1/2 cup apricot jam

PREPARATION:

Preheat oven to 400 degrees F. Take prepared ripe pears and place on a plate and slice thinly; Keep intact in a pear shape and sprinkle with lemon juice to keep from turning brown.
Roll out the pastry sheet on a pastry cloth or floured surface to make a 12” square.
Fold the edges over ½ inch to make a fluted edge to form a double thick border. If desired you can make a decorative fluted or crimped edge. Prick the bottom with a fork and put into freezer or fridge.
In a food processor with a metal blade, pulse to process the nuts and brown sugar until finely chopped. Whole almonds will take longer.
Remove the pastry from the freezer/fridge and bake in oven 5 minutes to brown the bottom crust. Remove from oven.
Immediately spread the apricot jam with the back of a spoon all over the bottom crust. Sprinkle ½ of the nut/sugar from the food processor over the jam layer, leaving the remaining mixture in the food processor.
Carefully layer the pear slices in rows overlapping to cover the pastry, except for the edges.
Distribute the chilled butter over the remaining nut mixture in the food processor. Pulse just until the butter is finely chopped, about 6 seconds. Sprinkle the nut mixture over the pears.
Bake until the pastry is puffy and a rich golden color, about 20-23 minutes. Remove from the oven and let cool slightly. Can be served warm or cool with whipped cream or vanilla ice cream, to rave reviews!

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