Rough around the edges


If I were a baked good I think I would be a galette. All the texture and flavour of a tart but a little rougher around the edges.

I don’t think there is much wrong with being a little rough around the edges. I wouldn’t describe myself as polished, I don’t wear lipstick to the shop or heels for that matter. Currently, I am sporting divinely chipped nail varnish that I should have removed a few weeks back and the highest heels I own have never been worn. I’m just not that kind of girl.

You see in this world there are tarts and there are galettes and I am firmly in the galette corner.  No messing with tins and shrinkage and blind baking. No, just a free form, fuss free pastry pie with a rather grand name.


Pear & Pecan Frangipane Galette

Spelt Pastry 

6 oz spelt flour

6 oz plain white flour

1 tsp salt 

8 oz butter

8 tbsp ice cold water

1 tbsp apple cider vinegar

Mix flours and salt in a large bowl. Rub in the butter as you would with a shortcrust. Mix water and vinegar and add enough of it to bring the dough together. Flatten into a disc and wrap with cling film. Place in fridge for at least 20 mins.


Pecan Frangipane 

1/2 cup of pecans 

1/2 cup of sugar 

1 egg

1 tsp vanilla extract

1 tbsp orange zest 

Blend sugar and pecans in food processor and add egg and vanilla, blitz into a paste. Stir in orange zest.



8 small pears

8 tbsp caster sugar 

zest of 1 lemon 

juice of 1 lemon 

zest of 1/2 orange

1 vanilla bean, seeds scraped out 

1 tsp ground cinnamon 

1 tsp ground ginger

pinch of salt 

Peel and core the pears and slice into thin slices. Mix together with all the other ingredients. I also added a splash of my apple brandy to the pears.


Also: 1 egg for egg wash, 2 tbsp coarse sugar (demerara), 1/2 cup apricot jam


Line a large baking sheet with greaseproof.  Roll the pastry out to a large circle. Brush the pastry with apricot jam leaving a 2 inch border.  Spread the frangipane over the jam. Cover with the pear slices. Pull the edges of the pastry up over the pears and crimp it together roughly. Brush the pastry with egg wash and sprinkle on the demerara sugar.

Bake in a preheated oven at 180 c for 35 to 40 mins.  If the pastry is browning too quickly cover with tinfoil and continue baking until the pears are cooked.


Serve with vanilla ice cream and some candied pecans for texture.




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