Pear Necessities, French Anjou Galette

• Dough
• 2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 6 ounces cold unsalted butter, cut into small pieces
• 1/3 to 1/2 cups water as needed
• Frangipane & Topping
• 5 1/2 ounces toasted almonds
• 5 1/2 ounces butter
• 5 1/2 ounces sugar
• 1 egg yolk
• 1 egg
• 1/2 teaspoon vanilla
• 1 pinch salt
• 3-4 Anjou pears sliced
• 1 dash nutmeg
• egg wash or heavy cream
• Turbinado sugar
• Apricot jam to finish

1. DOUGH-Mix flour, salt, and sugar together in a bowl. Cut butter by hand or with fork until mixture resembles course meal. Sprinkle in ice water, one tablespoon at a time, and toss with flour mixture until you can bring the dough together into a ball by hand. Press it into 2 disks, saran, and refrigerate for 15 minutes.
2. FRANGIPANE-Toast almonds. Grind sugar and almonds in food processor. Add remaining ingredients and mix until blended.
3. TOPPING-Slice pears (rub with lemon to prevent browning)
4. ASSEMBLE & BAKE-Lightly sprinkle surface with flour to prevent sticking. Roll out dough into a circular shape. Spread the apricot preserve onto the dough leaving a 1" border. Spread the frangipane over the preserves and arrange the pears in a decorative fashion. Next, fold the edge of the dough over itself to create a rustic look (slightly pinch). Brush with eggwash or heavy cream (or both) on the rims; sprinkle wet dough with turbinado sugar and grate fresh nutmeg over the pears. Bake the galette for 40-45 minutes or until done at 350. Rotate the baking sheet halfway through until the crusts are browned. Right when it comes out of the oven, brush a bit more apricot preserve on the pears to make them glisten! Let cool before serving. Galettes can be covered and kept at room temperature for 1 day.

dough, flour, salt, sugar, butter, water, frangipane, almonds, butter, sugar, egg yolk, egg, vanilla, salt, nutmeg, egg wash, turbinado sugar, apricot jam

Taken from food52.com/recipes/66420-pear-necessities-french-anjou-galette (may not work)