It’s 8am and I made this galette this morning. Let’s talk a little about how even the best laid plans can go awry. I have mentioned before how difficult it is for me to blog in the winter because of the lack of daylight. In order to keep up the quality of my photos as best I can, I end up having to make multiple posts in one day, and stockpile whenever I have some free daylight hours. Earlier this week, I attempted to make Martha Stewart’s Pear Tart Tatin on the same day I was making my Thai Crab Pasta. I have never made a Martha recipe that did not work out, so I figured my plan was foolproof. WRONG. The tart tatin was a disaster, and by the time I realized it was a bust, I was out of daylight. Thus, I’m baking this morning the second I roll out of bed. (not the worst way to start your day I guess)
Last night I attended my second Creative Connection San Diego event, which is a meet up for women in creative fields in San Diego. The girls were marveling that I planned to get up at 6 to bake something for my blog as opposed to just not posting for a day. I really feel as though not posting isn’t really an option for me. I mean, of course I could just skip it. After all, I make the rules here at Betsylife, but I would be more upset with myself for not going that extra mile to make it happen. When I started this blog, I started it fully committed, and remain that way to this day. I knew in order for it to be something I was proud of I’d have to post regularly, even if that meant coming up with a plan B, C, D, E. I’m never going to get anywhere in life if I half-ass things, so if it means baking at the crack of dawn, you know I’m gonna do it!
Anyway, please enjoy my plan B. Its delicious, almond-y, and very festive (thank god it worked out!)
Almond-Pear Galette recipe from epicurious.com
- 1 1/4 cups all-purpose flour, plus extra for rolling and dusting
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 5 tablespoons butter, cut into 1/2-inch cubes and frozen
- 1/4 cup plus 2 tablespoon cultured buttermilk
- 1/4 teaspoon pure almond extract
- 1 large egg white
- 3 tablespoons confectioners’ sugar
- 3 tablespoons finely ground almonds
- 2 teaspoons melted butter
- 1/4 teaspoon pure almond extract
- 3 firm, ripe pears, such as Anjou or Bartlett
- 2 tablespoon fresh lemon juice
- 1 1/2 teaspoons grated lemon zest
- 3 sheets parchment paper
- 1/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 2 teaspoons butter, cut into small bits
- Confectioners’ sugar for dusting
Pulse flour, sugar, baking powder, salt, and baking soda in a food processor 30 seconds to combine. Add butter. Pulse until butter pieces are the size of peas. Add buttermilk and almond extract; pulse until dough just comes together. Form dough into a disk, dusting lightly with flour. Cover in plastic wrap or wax paper and refrigerate 1 hour.
Whisk egg white and confectioners’ sugar in a bowl until frothy, about 1 minute. Add almonds, butter and almond extract. Whisk. Refrigerate.
Peel and core pears, then cut into slices about 1/4 inch thick; toss in a bowl with lemon juice and zest.
Heat oven to 400°F. Lightly dust a sheet of parchment paper with flour; place dough on top and lightly dust with flour; top with another sheet of parchment and roll out dough into a circle about 12 inches in diameter. Peel off top layer of parchment. Invert dough onto a baking sheet lined with third sheet of parchment. Trim around edges of dough. Spread cream over dough, leaving a 1-inch border. Arrange pear slices in concentric circles over cream. Sprinkle with sugar and cinnamon. Fold edges of dough over pears, crimping dough to enclose ends of pears. Evenly scatter bits of butter over top of filling. Bake 20 to 25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to overbrown.) Remove; cover edges of tart with foil. Heat broiler. Glaze top of pears under broiler, about 6 inches from heat, 1 minute or until pears are golden brown. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with confectioners’ sugar.
My workout yesterday was Crunch Action Chisel Upper Body workout from Exercise TV. When weight training, I tend to concentrate on my lower body and core since those are the largest muscle groups, and will burn the most calories resting the stronger they are. I hadn’t done an upper body workout in a while since its winter, and I’m wearing long sleeves everyday, but I figured it was time to do some even-ing out. I love the Crunch series because its kind of like dance routines. As a former cheerleader, I love me a choreographed routine! Hey, whatever makes it more bearable right?