Pear Frangipane Galette


More Fall Recipes


  • 3 Stemilt Bartlett pears, cored and sliced into fans
  • 1 pie crust, defrosted (or Puff Pastry)
  • 1 cup of hazelnut flour, plus extra for dusting
  • 3/4 cups of granulated sugar, divided, plus extra for sprinkling
  • 1 large egg
  • 1 tsp of vanilla extract
  • 1/2 cup of water
  • 1/4 cup of hazelnut liqueur such as Frangelico
  • 1 cinnamon stick
  • 3 cloves
  • 1 vanilla bean, split

Stemilt pears are the perfect filling for a galette. They’re firm enough to hold their shape, but delicious enough to add flavor and texture to the galette without needing much doctoring up.

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  • Yield
    6-8 Servings servings
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Created for Stemilt by Laura Scherb from @pageandplatestudio


  1. Preheat the oven to 425, and line a sheet tray with parchment paper. Set aside.
  2. Roll out the pie crust until ⅛ inch thin (about 12 inches in diameter), using hazelnut flour to dust work surface and prevent sticking if needed, then transfer to the sheet tray and set aside.
  3. Make the hazelnut glaze: in a saucepan, combine ½ cup of granulated sugar, water, hazelnut liqueur, the cinnamon stick, cloves, and vanilla bean. Bring to a boil, then leave over medium-low heat to reduce while you assemble the galette. Do not let burn.
  4. Make the hazelnut frangipane: in a food processor, combine the hazelnut flour, remaining granulated sugar, egg, and vanilla extract. Blitz until smooth, then spread evenly over the pie crust, leaving 1 ½ inches on the edge uncovered.
  5. Place pear slices on top of the frangipane in alternating patterns, covering most of the top. Use a bench scraper to fold up the edges, then sprinkle with sugar.
  6. Using a pastry brush, glaze the pears with the hazelnut syrup. Do not use all of the syrup as it will make your galette soggy.
  7. Bake for 25-30 minutes, until frangipane is puffed, golden, and fragrant and the pie crust is a dark golden brown. Remove from oven and set aside to cool slightly.
  8. Before serving, glaze pears again with hazelnut syrup, then serve, warm, with more syrup and vanilla ice cream on the side.

Nutritional Information

Per Serving

  • Calories: 422
  • Fat Content: 21.5g
  • Cholesterol Content: 154.9mg
  • Sodium Content: 95.8g
  • Carbohydrate Content: 50.1g
  • Fiber Content: 3.6g
  • Sugar Content: 32.2g
  • Protein Content: 10g