Almond and Pear Galette

With a abundance of pears I went looking for a recipe that would use things I already had in the house. This one was a real find. We loved it.
I didn't include the Dulce de Leche which I think from hunting online is a bit like caramelised condensed milk. It might be a nice addition when I make it again.
I think that lots of different fruits could be used...maybe even feijoas when they are in season again.



Almond Pear Galette with Dulce de Leche
Pastry - your favourite recipe or this one or this one.  

Crust:
1 1/2 cups all purpose flour
1/2 cup plus 3 tbsp butter, cold, cut into 1/2" cubes
3 tbsp icing sugar
2 egg yolks
1 tbsp lemon juice
1 tbsp plus 1 1/2 tsp cold water

Cream:
1 large egg white
3 tbsp powdered sugar
4 tbsp finely ground almonds
4 tbsp melted butter
1/2 tsp almond extract

Filling:
3 firm, ripe pears such as Bosc or Bartlett, peeled, cored and cut into 1/4 inch thick slices
2 tbsp fresh lemon juice
3 tsp lemon zest
1 tsp ground star anise
1/2 tsp ground cinnamon
pinch of salt 

1/4 cup sugar (I used coconut sugar, but granulated or cane sugar would work as well) 
4 tsp butter, cut into small pieces
1/2 cup dulce de leche

To make the pastry, combine the flour, butter, and icing sugar in a food processor and pulse until crumbly.  In a small bowl, beat the egg yolks with the lemon juice and water.  Add to the flour mixture, with the motor running.  Dough should be soft.  Gather into a disc, wrap in plastic.
Pastry should be chilled in fridge for at least one hour. 

For the cream:  whisk together egg white and powdered sugar in a bowl until frothy, about a minute.  Stir in almonds, butter, almond extract.  Whisk and refrigerate. 

For the filling:  toss pears with lemon juice, zest, spices and salt. 

Preheat oven to 375*F.  Roll pastry out on a lightly floured counter.  You are aiming for about 12 inches diameter.  Line a bakesheet with parchment paper.  Fold your pastry in half and gently lift onto the bakesheet.  Lay it out flat.  Spread the cream evening, leaving a 1-inch border.  Arrange pear slices in concentric circles over the cream.  Sprinkle with sugar and sprinkle bits of butter on top of pears.  Fold edges of pastry over pears.  Bake for about 30-35 minutes until golden and pears tender.  Dollop the dulce de leche on tart and put it back in oven for another 5 minutes, just so it's melted.  Remove from oven and if you like, take your pastry brush and gently brush the dulce so it evenly covers the surface of tart.  Let it stand for 5 minutes, then place on cooling rack to cool completely.  Serve at room temp with a little whipped cream or ice cream.  Serves 6-8.