Cinnamon sugar pears nestled cozily in frangipane, all wrapped up in my favorite all-butter pie crust. If a dessert could be a warm hug, this would be it. # 370: Pear Frangipane Galette

This galette falls solidly in that hefty category of desserts that don’t have that showstopper look, but damn they taste good.

The one element that gets style points is the plaited crust. It was so cute and easy, I’m tempted to make braided edges my default for galettes going forward!

I know apples get all the hype during fall, but I think I’ve officially entered my pear era. I’ve had chopped pears and dark chocolate chips on my oatmeal for a week straight and there’s no sign of slowing down.

Welcome back to the chat pie crust! Long time no munch.

My kind of play-doh.

You can top it with another piece of parchment paper to keep it from sticking. My kitchen is cold enough with all this rain and gloom outside that it didn’t stick to the rolling pin at all.

The moment of truth! Will it braid or will it crumble?

Yessss!

You make little overlapping Xs with the strips and it magically transforms into a braid.

Her hair-do is better than mine.

Bring on the almonds.

I added ginger for a little extra kick but the flavor didn’t come through. Gotta be bolder next time and add more!

Cue me wondering if the frangipane puddle will just overflow and bury the braid. Only one way to find out!

I’m a Bartlett pear girlie, but I bet any ripe pear would be perfect.

It’s giving sunflower? Oops wrong season!

Here goes nothing…

Huzzah!

Only the smallest frangipane overflow happened and it was easily trimmed off and chomped as the baker’s tax.

Happy munching!

Frangipane recipe from: Sally’s Baking Addiction