Mother's Day Recipe

08 May 2024

A Pear, Almond & Maple Galette for Thomas Archer's Mother's Day

Recipe developer and food stylist, Sarah Cuppleditch baking the Galette

Sarah adding the filling to the pastry of the Galette

Sarah Cuppleditch placing the Galette in the oven

Brushing maple syrup over the galette

Sprinkling icing sugar over the galette

Placing the Galette on the beautifully styled table

Soft pink table scape styled by Sarah Cuppleditch with Galette in the centre

Mother's Day styled table with Galette

Surprise mum this Mother’s Day with this beautiful Galette prepared by recipe creator and food stylist, Sarah Cuppleditch. This gorgeous Galette is simple to make and delicious and prepared especially for our Thomas Archer followers. Enjoy!

Pear, Almond & Maple Galette

Serves: 8

Preparation: 1h

Cook: 40 minutes



125g Oats

125g All Purpose Flour

125g Cold Butter, cubed

30g Castor Sugar

Pinch of Salt

1 Tbsp Maple Syrup

1 Tbsp Egg, beaten


2 firm Burré Bosc Pears, quartered

100g Almond Meal

20g Castor Sugar

2 Tbsp Maple Syrup

1 tsp Lemon Zest

20g Butter

2 Tbsp Egg, beaten

Pinch of Salt


Food Processor, Rolling Pin, Baking Tray, Pastry Brush


1. Prepare the pastry: Blend the oats, flour, sugar, and a pinch of salt in a food processor until oats are finely ground.

2. Add cubed butter and pulse until a sandy texture forms.

3. Remove mixture from processor and place in a bowl. Add the maple syrup and beaten egg, mixing until a dough forms. If the dough remains crumbly, add a small amount of cold water. Knead the dough gently in the bowl for 3-4 minutes. Wrap the dough in cling film and refrigerate to rest.

4. Preheat your oven to 180’C fan forced.

5. Brown the butter: In a small saucepan, melt 20g butter over medium heat, stirring occasionally until it turns a deep brown colour and emits a rich, nutty aroma.

6. Preparing the filling: In a mixing bowl, combine the almond meal, castor sugar, maple syrup, lemon zest, browned butter and beaten egg. The mixture should form a firm paste but not be dry. Add a pinch of salt for seasoning.

7. Remove the core from the quartered pears and cut into slices, keeping the tops intact to create a fan-like shape.

8. Roll out the pastry: Remove the pastry from the fridge. On a floured baking sheet, roll out until approximately 3mm thick. Trim the pastry to a circular shape about the size of a large dinner plate.

9. Place the almond paste in the centre of the pastry and spread out, leaving a 3cm border from the pastry edge. Fan the pear slices over the almond paste, creating an even layer.

10. Gently fold the border of the pastry over the pears, allowing it to pleat while maintaining a round shape.

11. Brush the pears with maple syrup to glaze the galette.

12. Brush the pastry with the remaining beaten egg, then sprinkle some whole oats and a dusting of castor sugar over the pastry.

13. Bake in the oven for 35 minutes or until the pastry turns golden.

14. Brush the galette with maple syrup immediately after removing it from the oven.

15. Allow to cool for 5 minutes before dusting it lightly with icing sugar.

16. Serve warm and enjoy.