Mini pear galettes

These are the individual pastries that look like they came from a patisserie window – and take twenty-five minutes from one sheet of puff. The frangipane does two things: it adds a quiet nutty richness, and it keeps the pastry crisp underneath the fruit. Don’t skip it.

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

Frangipane
75g butter, softened
75g caster sugar
75g eggs (about 1½ eggs)
75g almond meal
1½ tbsp plain flour
For the galettes
1 sheet Carême All Butter Puff Pastry, defrosted
4 ripe pears, halved and cored
1 egg, lightly beaten
Caster sugar mixed with ground cinnamon, for scattering

Method

Preheat oven to 200°C fan-forced.
Beat the butter and sugar together until pale. Add the eggs gradually, then fold through the almond meal and flour until combined.
Unroll the puff pastry sheet and fold in half, then half again, to mark 8 equal rectangles. Unfold, cut along the creases and place on a lined baking tray.
Thinly slice one cheek from each pear half (about 3–5mm), keeping the slices together so they fan naturally.
Spoon frangipane down the centre of each pastry rectangle, leaving a 2cm border along the long sides. Top with a pear fan.
Fold the pastry edges up around the pear, gently crimping the corners so the pastry cradles the fruit while leaving the pear exposed.
Brush the pastry with egg wash, then scatter cinnamon sugar generously over both pastry and pears.
Bake for 20–25 minutes, until the pastry is deeply golden and puffed and the pears are tender.

Notes

Claire’s note:

Any fruit works here – apples, stone fruit, whatever’s in season. And if you don’t have time to make the frangipane, just scatter ½ cup of almond meal straight onto the pastry before the fruit. It catches the juices and keeps the base crisp underneath.