Step aside pear tart...you have been replaced! Another easy puff pastry recipe. I found this recipe on http://thewiveswithknives.blogspot.com/. It is a keeper and easy enough to throw together on a Saturday morning. I will make half the recipe next time as this made a whole sheet pan and it really should be eaten the same day it is baked. Puff pastry rules!!!
Pear Frangipane Galette
1 sheet puff pastry
1 egg yolk, lighten beaten
1 pear, peeled, quartered, cored and thinly slices
Frangipane (almond cream)
1/4 cup sugar
3 Tbsp butter, dairy-free
1 egg
1/2 tsp vanilla
1/2 cup almond meal
1 Tbsp flour
Frangipane: In a bowl of electric mixer, or with a hand mixer, cream the sugar and butter. Beat in the egg and vanilla extract until smooth. Add the almond meal and beat until it forms a smooth paste. Transfer to a small bowl, cover and refrigerate.
Preheat oven to 375 degrees.
Roll out the puff pastry to a rectangle of 1/4 inch thickness. Trim the edges. Score a 1/2 inch border on all sides with sharp knife. This will enable the sides to rise more than the center. Prick the center all over with a fork and brush the borders with egg yolk. Place on a parchment lined tray.
Top the scored area with the frangipane, then layer the fruit slices over the top, brush lightly with egg wash and bake for 30 minutes or until golden and puffy.
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