Ingredients

• 16 oz Gluten Free Pie Crust Mix (1 package)
• 12 Tbsp Butter chilled and cut into pieces
• 8 Tbsp Shortening chilled and cut into peices
• 6-9 Tbsp Ice Water

• 2 lbs Firm Pears peeled, cored and sliced 1/2-inch thick
• 1/3 cup Cane Sugar
• 2 Tbsp Cane Sugar
• 1/4 Vanilla Bean sliced in half and scraped
• 1 Tbsp Pectin Powder
• 1 cup Almond Flour
• 3/4 cup Powdered Sugar
• 1/4 tsp Almond Extract
• 1 Egg White

• 1 Egg
• 1 Tbsp Water
• 1/3 cup Sparkling Sugar
• Powdered Sugar as needed

Instructions

1. Place pie crust mix into a food processor. Add butter and shortening. Pulse 10 times, 1 second per pulse.
2. Pour mixture into a bowl. Sprinkle with 6 tablespoons ice water and mix until dough just comes together. Add up to 2 tablespoons more water if needed to make dough come together.
3. Divide dough in half and flatten into two discs. Wrap each disc tightly in plastic wrap and refrigerate for 1 hour.

1. In a large sauté pan, combine pears, 1/3 cup sugar and the scraped vanilla bean and pod. Cook over medium heat until the pears soften and their juices begin to run, about 10 minutes.
2. Combine the remaining 2 tablespoons of sugar and the pectin. Add the pectin mixture to the pears and cook until thickened and bubbling, about 5 minutes. Remove the vanilla pod and set pears aside to cool.
3. In a food processor, combine almond flour and powdered sugar. Pulse several times to thoroughly combine. Add the almond extract and egg white and process until a thick paste forms. Scoop paste from the food processor into a small bowl and set aside.

1. Remove dough from refrigerator. Roll each disc between two sheets of parchment or plastic wrap to 1/8-inch thickness. Cut eight 8 1/2-inch rounds, re-rolling dough as needed. Carefully transfer one round at a time to a parchment lined baking sheet.
2. Assemble the galettes one at a time. To assemble, press 1 tablespoon of almond paste into a 3-inch circle in the center of one dough round. Place about 1/4 cup pear slices in a decorative pattern on top of the almond paste, leaving a 1-inch border of dough.
3. Carefully fold the edges of the dough over the filling in small sections, overlapping the edges as you go. Leave about 2 inches of filling and pears exposed in the center of the galette.
4. When all galettes are assembled, transfer the baking sheet to the freezer for at least 1 hour.
5. Preheat oven to 400°F. To finish, thoroughly whisk together 1 egg and 1 tablespoon water. Brush each frozen galette with eggwash and sprinkle with sparkling sugar. Bake until crust is golden and filling is bubbling, 25–30 minutes. Let cool 5 minutes, then dust with powdered sugar to serve.