Pear Galette

Make the crust:

In the bowl of a food processor, add almond flour, lupin flour, arrowroot and cinnamon. Pulse to mix very well.

Add very cold diced butter to the flour mixture. Pulse to incorporate. Stop pulsing when you still see chunks of butter but they are just smaller.

Dribble 6 tbsp of ice cold water into the food processor as you pulse. If your food processor has a hole in the stopper, you can pour the water in there. The idea is that you still have pieces of butter remaining that will create a tender crust when baked. At this point, the crust should be slightly tacky and mostly held together. If yours is still dry, you may need to add up to a couple more tablespoons water. The crust should not be wet, though so only use more water if absolutely necessary.

Gather the dough into a circle and wrap tightly in plastic wrap or a beeswax wrap.

Refrigerate at least 30 minutes or until you are ready to assemble your galette. I make several crusts at a time and store them wrapped and ready for easy pies and galettes!

Roll out the crust:

Preheat the oven to 400F.

Roll the dough between two sheets of parchment paper until you have a 12-inch round (it can be ragged).

Transfer the parchment paper with the dough on it to a sheet pan and chill while preparing the filling.

Make the filling:

In a small bowl, whisk together allulose and spices.

Peel and slice the pears.

Completely coat the pears in the dry mixture.

Pile fruit onto the dough circle, leaving a 1½-2 inch border. Gently fold the pastry over the fruit, pleating to hold it in (it doesn't have to be perfect!).

Brush pastry generously with a beaten egg. Sprinkle crust with allulose.

Bake for 35 to 45 minutes, until the filling bubbles and the crust is golden. Cool for at least 15 minutes. Serve warm or at room temperature. Enjoy!