Galette with pears and almonds

Galette with pears and almonds is nothing more than a rustic tart, extremely delicious and themed with the new season. It is a dessert suitable for winter, when we can take advantage of the aromatic taste of the fruit.

For this tart I used tasty pears, flavored with vanilla essence and cinnamon from the Fancy range, and for a crunchy part, I also added some Jumbo almonds, baked with sea salt, from the XL range. The combination of tastes is explosive and can conquer any dessert lover.

It is an extremely simple recipe to make, and if you don’t like pears, you can replace them with any other favorite fruit: apples, quinces, apricots, peaches, etc.
We hope you like this galette with pears and almonds and that you will make the recipe for those moments of pampering.


For the crust
250 gr. White flour
130 gr. cold butter
3 tablespoons Orlando’s sugar
1 or cold
1 pinch of salt
4 tablespoons cold water
For stuffing
5 medium pears
60 gr. Jumbo XL Orlando’s almonds
1 teaspoon cinnamon Orlando’s
3 tablespoons Orlando’s sugar
1 tablespoon Orlando’s vanilla essence
1 egg yolk to grease the crust


Put the flour, sugar, salt powder and butter in a food processor and mix 2-3 times until the ingredients are mixed. Add the egg and the 4 tablespoons of water to the robot, then mix for a few seconds, until you see that a homogeneous dough results.

If you do not have a food processor, you can do everything manually, repeating the steps above, but everything will be kneaded by hand, until you reach a homogeneous dough.

Remove the dough from the food processor, then knead it 2-3 times by hand until it gathers like a ball. Wrap the dough in plastic wrap and refrigerate for 45 minutes until the butter hardens.
In the meantime, we take care of the filling.

Put in a bowl: peeled and diced pears, the 3 tablespoons of sugar, a teaspoon of cinnamon, 1 tablespoon of vanilla essence and mix them with a tablespoon.

After 45 minutes, take the dough out of the fridge, remove the plastic wrap and place it between two baking sheets, both sprinkled with flour. Roll out the dough with a rolling pin, giving it a round shape. The shape should not be perfectly round, not in vain this recipe is also called “rustic tart”.

Place the dough spread on baking paper in a tray, then place in the middle of half the amount of chopped almonds. Put the pear filling over the almonds. Gather the edges of the tart over the filling. On top of the filling add the remaining 30 gr. of chopped almonds.
Grease the edges of the tart with a beaten egg yolk and sprinkle a little sugar around.

Put the tray in the preheated oven at 180 ° C for 30-35 minutes, until the edges of the tart are nicely browned.
Allow to cool completely, then cut into suitable slices and serve with gusto. You’re welcome!

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