Pear and Blackberry Almond Galette

  • Prep Time:
    15 min
  • Cook Time:
    40 min
  • Ready In:
    55 min
  • Serves:


  1. 1 ¾ cups flour
  2. ⅓ cup plus 1 Tbsp. sugar, divided
  3. ¼ cup cornmeal
  4. ¼ tsp. salt
  5. 1 1/2 tsp. vanilla
  6. 1 tsp. almond paste
  7. 1/3 cup buttermilk
  8. 1 small pear, sliced with slicing blade (thinnest thickness)
  9. 1 (6 oz) clamshell blackberries
  10. 1 tsp. corn starch
  11. 1 egg, beaten
  12. 2 Tbsp. turbinado sugar

Almond Topping:

  1. ¼ cup flour
  2. ¼ cup brown sugar
  3. 2 Tbsp. almond paste
  4. 2 Tbsp. butter
  5. ¼ cup slivered almonds


In the bowl of a food processor, add the flour, 1/3 cup sugar, cornmeal and salt. Pulse to combine.

Add the sliced butter and pulse until the mixture resembles coarse meal.

Turn the food processor to On and slowly pour in the buttermilk through the chute. Continue to process until the dough forms a ball.

Wrap in plastic wrap and place in the refrigerator for an hour.

Preheat the oven to 350°F.

In a medium sized bowl, combine the pear, blackberries, corn starch and 1 Tbsp. sugar. Set aside.

In a small bowl, combine the almond topping ingredients, using your fingers to break up the butter and almond paste.

Cover a baking sheet with parchment paper. Lightly spray with cooking spray and dust with flour.

Roll out the dough into a circle, about a ½” thick on the parchment paper. Place the pear and blackberry mixture in the center and top with the almond topping.

Fold the dough over the pear and blackberries, leaving the top open. Brush with the beaten egg and sprinkle with the turbinado sugar.

Bake for 35-40 minutes, or until the crust is golden brown.

Slice and serve warm.