{"id":10313,"date":"2017-02-17T08:58:57","date_gmt":"2017-02-17T07:58:57","guid":{"rendered":"http:\/\/bake-street.com\/?p=10313\/"},"modified":"2026-04-08T12:31:41","modified_gmt":"2026-04-08T10:31:41","slug":"quince-almond-cream-and-pistachios-galette","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/","title":{"rendered":"Quince, almond cream and pistachios galette"},"content":{"rendered":"<p>I still have some quinces that my parents gave me &#8230; When I told you that they gave me a\u00a0big amount, it was not a joke! Although it is true that, in these days, I am cooking\u00a0the last. This quince, almond cream and pistachios galette has been an awesome choice.<\/p>\n<p>This recipe is one of those that you do not expect, nor do you have in mind to do, but it\u00a0comes to you suddenly. A few days ago I was watching <a href=\"https:\/\/www.instagram.com\/bakestreet\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram <\/a>and I saw a <a href=\"https:\/\/www.instagram.com\/p\/BQQfPBOB-1n\/?taken-by=thereshecooks\" target=\"_blank\" rel=\"noopener noreferrer\">wonderful galette<\/a> that Monika &#8220;<a href=\"https:\/\/www.instagram.com\/thereshecooks\/\" target=\"_blank\" rel=\"noopener noreferrer\">thereshecooks<\/a>&#8220;was doing (I&#8217;m sure many of you already know her). She\u00a0makes some beautiful photos and\u00a0is a great artisan baker.<\/p>\n<p><!--more--><\/p>\n<p><script type=\"application\/ld+json\">\n{ \"@context\": \"http:\/\/schema.org\/\", \"@type\": \"Recipe\", \"name\": \"Quince, almond cream and pistachios galette\", \"image\": \"https:\/\/farm3.staticflickr.com\/2009\/32794323032_ccd572573c_o.jpg\", \"author\": { \"@type\":\"Person\", \"name\":\"Mrs Hudson (Eva Mart\u00ednez)\" }, \"datePublished\": \"2017-02-17\", \"description\": \"Quince, almond cream and pistachios galette. A rustic tart with sweets flavor, really easy to make and perfect to enjoy with a warm coffee.\", \"prepTime\": \"PT120M\", \"cookTime\": \"PT50M\", \"totalTime\": \"P3H\", \"recipeYield\": \"1 tart (10 raciones)\", \"recipeIngredient\": [ \"6.2 oz (175 g) wheat flour\", \"3.5 oz (100 g) unsalted cold butter\", \"0.07 oz (2 g) salt\", \"1\/2 Tbsp dark muscovado sugar\", \"1 - 1.8 oz (30-50 g) cool water\", \"10.5 oz (300 g) almond cream\", \"3 poached quinces\", \"pistachios\", \"light syrup\", \"beaten egg + demerara sugar\" ], \"recipeInstructions\": \"Make galette dough, chill for 1 hour. Cook the quinces. Make almond cream. Roll the galette dough and fill with the almond cream and quinces. Bake, remove from the oven, brush with the syrup and decorate with mashes pistachios.\" }\n<\/script>I fell in love ipso facto. And I thought &#8211; What good use I will give to the few quinces I have left. I kept\u00a0the idea and presentation from Monika to make my recipe.<\/p>\n<p>The galette dough is from another recipe that I have already used in the blog, in this plums, figs and lavender galette. I changed the kind\u00a0of sugar and omitted the lemon zest. For the filling I decided to make an almond cream instead of a sour cherry butter, which is similar to a cherry jam with spices, which Monika uses. I saw a good combination with the quince, besides, the cold temperature\u00a0still accompanies for this type of filling.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32794323532 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm4.staticflickr.com\/3746\/32794323532_6dc74f87ab_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<p>The quinces, I think, would have been better poached at a low temperature in the oven &#8230; But it was too many hours cooking them and I needed the oven for other bakings. That&#8217;s why I decided to cook them this way.\u00a0Even then, the result is really good\u00a0and quinces\u00a0have a fantastic texture.<\/p>\n<p>You can omit syrup if you wish. I wanted that the surface\u00a0had a bit of shine\u00a0since the way I cooked the quinces, with little sugar, would not create a layer of syrup over them. Finally\u00a0a few pistachios and enjoy.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32948192335 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm1.staticflickr.com\/632\/32948192335_37a1fd3f09_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<h4>QUINCE, ALMOND CREAM\u00a0AND PISTACHIOS GALETTE<\/h4>\n<p><strong>FOR THE DOUGH:<\/strong><\/p>\n<ul>\n<li><strong>6.2 oz (175 g) wheat flour<\/strong><\/li>\n<li><strong>3.5 oz (100 g) unsalted cold butter<\/strong><\/li>\n<li><strong>0.07 oz (2 g) salt<\/strong><\/li>\n<li><strong>1\/2\u00a0Tbsp dark muscovado sugar<\/strong><\/li>\n<li><strong>1 &#8211; 1.8 oz (30-50 g) cool water<\/strong><\/li>\n<\/ul>\n<p><strong>FOR THE\u00a0FRANGIPANE:<\/strong><\/p>\n<ul>\n<li><strong>unsalted butter at rom temperature, 3.5 oz (100 g)<\/strong><\/li>\n<li><strong>ground almond,3.5 oz (100 g)<\/strong><\/li>\n<li><strong>icing sugar,3.5 oz (100 g)<\/strong><\/li>\n<li><strong>1\u00a0large egg<\/strong><\/li>\n<\/ul>\n<p><strong>FOR THE QUINCES:<\/strong><\/p>\n<ul>\n<li><strong>2 large or 3 medium quinces<\/strong><\/li>\n<li><strong>28.2 oz (800 l.) water<\/strong><\/li>\n<li><strong>1.8 oz (50 g) hazelnut liquor<\/strong><\/li>\n<li><strong>3.5 oz (100 g) dark muscovado sugar<\/strong><\/li>\n<li><strong>1.25 oz (35 g) honey<\/strong><\/li>\n<li><strong>1\/2 fresh lemon juice<\/strong><\/li>\n<\/ul>\n<p><strong>FOR DECORATE:<\/strong><\/p>\n<ul>\n<li><strong>pistachios<\/strong><\/li>\n<li><strong>light syrup\u00a0&#8211; 3.5 oz (100 g) water\u00a0+ 1.8 oz (50 g) sugar<\/strong><\/li>\n<li><strong>beaten egg to brush + demerara sugar<\/strong><\/li>\n<\/ul>\n<h4>INSTRUCTIONS:<\/h4>\n<h5>Make galette dough.<\/h5>\n<ol>\n<li>In a large bowl add flour along with sugar and salt, mix with a silicon scrapper.<\/li>\n<li>Cut the butter into squares and transfer to the bowl.\u00a0Rub the mixture with your hands until get a sandy texture.<\/li>\n<li>Pour cold water little by little, mixing with your hands each time. You must get an homogenous dough, not friable.<\/li>\n<li>Make a disk with the dough, cover with plastic film and place in the fridge for <strong>1 hour<\/strong>.<\/li>\n<\/ol>\n<h5>Cook the quinces.<\/h5>\n<ol>\n<li>Peel quinces with a sharp knife or vegetal peeler and remove quince core with a baller Parisienne scoop. They are too hard so be careful when you make this step.<\/li>\n<li>Cut in quarters, drizzle with lemon juice and set aside.<\/li>\n<li>Pour water in a pot with honey, sugar, liquor and quinces.<\/li>\n<li>Cook medium heat until quinces are tender, roughly <strong>65 minutes<\/strong>. If you insert a fork, must\u00a0come in and out easily.<\/li>\n<li>Remove from the heat and let lightly cool.<\/li>\n<\/ol>\n<h5>Make almond cream.<\/h5>\n<ol>\n<li>In the bowl of the stand mixer\u00a0add the butter and, with the paddler, beat until whitened. It will take about 3 minutes. It will acquires\u00a0some volume.<\/li>\n<li>Add the icing sugar and beat again. I recommend placing a cloth over the bowl to avoid forming a cloud of sugar in the kitchen.<\/li>\n<li>Incorporate the ground almond slowly, in 2 or 3 batches.<\/li>\n<li>Once the mixture is homogeneous, pour in airtight\u00a0container and place in the fridge for <strong>30-60 minut<\/strong>es.<\/li>\n<\/ol>\n<h5>Make the\u00a0galette.<\/h5>\n<ol>\n<li>Drain the quinces and cut into <strong>0.20 inches (0.5 mm)<\/strong> slices. Set aside.<\/li>\n<li>Between two teflon sheets stretch the dough\u00a0with a roller. We must try to form a \u00a0<strong>9 x 14 inches (25 x 35 cm)<\/strong> rectangle.<\/li>\n<li>Remove the teflon top sheet and place a baking sheet\u00a0instead. Turn the dough on a tray and remove the other teflon sheet (which will now be on top).\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32794322922 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm3.staticflickr.com\/2687\/32794322922_ddaeaae317_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<\/li>\n<li>Spread\u00a0the almond cream\u00a0over the dough\u00a0leaving about 5 cm free on each side. We&#8217;ll have a little more than a tablespoon of cream which we will not use.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32567457590 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm1.staticflickr.com\/590\/32567457590_23041a5170_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<\/li>\n<li>Place the quince covering the almond cream.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32794323422 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm1.staticflickr.com\/461\/32794323422_f3fd9f5c82_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<\/li>\n<li>Fold the outer edge over the fruit and seal the corners.\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32794323352 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm1.staticflickr.com\/618\/32794323352_6833580d40_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<\/li>\n<li>Brush\u00a0with beaten egg and sprinkle\u00a0demerara sugar.<\/li>\n<li>Place in the refrigerator for <strong>30 minutes<\/strong> to get a harder dough.<\/li>\n<\/ol>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32133394863 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm3.staticflickr.com\/2239\/32133394863_c4cf9f13f4_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<h5>Bake quince galette.<\/h5>\n<ol>\n<li>Preheat oven at <strong>390\u00baF<\/strong>.<\/li>\n<li>Bake the galette on medium high for <strong>40 minutes<\/strong>.<\/li>\n<li>\u00a0Ten minutes before finish the bake, make\u00a0the syrup. Put\u00a0the water along with the sugar in a saucepan and place on\u00a0medium heat until get\u00a0a light\u00a0syrup. About<strong> 5-7 minutes<\/strong>.<\/li>\n<li>Remove the galette from the oven, brush the quince with syrup when it still warm, and let cool completely over a rack.<\/li>\n<li>Decorate with mashed pistachios before serving.<\/li>\n<\/ol>\n<p><strong>PRESERVATION:<\/strong> We can store it in an airtight container for 5-6 days, best refrigerated. remove from the fridge a couple of hours before eating\u00a0it.<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32794323282 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm4.staticflickr.com\/3888\/32794323282_71c895a97f_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<h4>TIPS:<\/h4>\n<ul>\n<li><strong>I do not find quinces or I do not like &#8230;<\/strong> It does not matter, you can use instead apple, pears in syrup, peach in syrup or your favorite fruit..<\/li>\n<li><strong>The galette dough can be made in advance<\/strong> and refrigerated until the following day. If you want to do it some days before, you can freeze it perfectly.<\/li>\n<li>The dough can be brushed with milk instead of egg, if you prefer.<\/li>\n<li><strong>I like to use demerara sugar<\/strong> for this type of decorations because it is a kind\u00a0of sugar that withstands very high temperatures and after baking continues to maintain its appearance. If you can not use normal sugar, almond crocanti, poppy seeds or even make a crumble.<\/li>\n<li><strong>The almond cream\u00a0can be made in advance<\/strong> and refrigerated for one day. If it is longer, you should freeze it. For the amount that is left you can make a couple of toasts like these <a href=\"https:\/\/bake-street.com\/bostocks\/\" target=\"_blank\" rel=\"noopener noreferrer\">bostocks<\/a> \ud83d\ude09<\/li>\n<\/ul>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32794323182 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm3.staticflickr.com\/2835\/32794323182_1c6bb59cab_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n<p>This quince galette is, without a doubt, a good treat for the weekend. A creamy almond cream\u00a0accompanied by a very sweet quince with chopped pistachios &#8230;\u00a0I am drooling!<\/p>\n<p>Enjoy the weekend and see you again on Monday.<\/p>\n<p>Big hugs,<br \/>\nEva<\/p>\n<div class=\"recipe_media\"><img decoding=\"async\" class=\"aligncenter size-full wp-remote-image wp-service-flickr-32133394713 small\" title=\"Galette de membrillo, crema de almendra y pistachos\" src=\"https:\/\/farm1.staticflickr.com\/534\/32133394713_14b8d2175c_o.jpg\" alt=\"Galette de membrillo, crema de almendra y pistachos\" \/><\/div>\n","protected":false},"excerpt":{"rendered":"<p>I still have some quinces that my parents gave me &#8230; When I told you that they gave me a\u00a0big amount, it was not a joke! Although it is true that, in these days, I am cooking\u00a0the last. This quince, almond cream and pistachios galette has been an awesome choice. This recipe is one of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10321,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[808,602],"tags":[653,577,711,702,710,603],"class_list":["post-10313","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-tarts-pies","tag-almonds","tag-breakfast","tag-demerara-sugar","tag-muscovado-sugar","tag-pistachios","tag-quince"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Quince, almond cream and pistachios galette - Bake-Street.com<\/title>\n<meta name=\"description\" content=\"Quince, almond cream and pistachios galette. A rustic tart with sweets flavor, really easy to make and perfect to enjoy with a warm coffee.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quince, almond cream and pistachios galette\" \/>\n<meta property=\"og:description\" content=\"Quince, almond cream and pistachios galette. A rustic tart with sweets flavor, really easy to make and perfect to enjoy with a warm coffee.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/\" \/>\n<meta property=\"og:site_name\" content=\"Bake-Street.com\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BakeStreet\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/BakeStreet\" \/>\n<meta property=\"article:published_time\" content=\"2017-02-17T07:58:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-08T10:31:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/02\/galette-membrillo-cabecera.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1070\" \/>\n\t<meta property=\"og:image:height\" content=\"470\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eva\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@https:\/\/twitter.com\/bakestreetcom\" \/>\n<meta name=\"twitter:site\" content=\"@bakestreetcom\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eva\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/\"},\"author\":{\"name\":\"Eva\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/#\\\/schema\\\/person\\\/222ba52c2c20ca2b851dff854a1cefa3\"},\"headline\":\"Quince, almond cream and pistachios galette\",\"datePublished\":\"2017-02-17T07:58:57+00:00\",\"dateModified\":\"2026-04-08T10:31:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/\"},\"wordCount\":1094,\"publisher\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/bsstatic.mrjack.es\\\/wp-content\\\/uploads\\\/2017\\\/02\\\/galette-membrillo-cabecera.jpg\",\"keywords\":[\"Almonds\",\"Breakfast\",\"Demerara sugar\",\"Muscovado sugar\",\"Pistachios\",\"Quince\"],\"articleSection\":[\"Recipe\",\"Tarts &amp; Pies\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/\",\"url\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/\",\"name\":\"Quince, almond cream and pistachios galette - Bake-Street.com\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/bsstatic.mrjack.es\\\/wp-content\\\/uploads\\\/2017\\\/02\\\/galette-membrillo-cabecera.jpg\",\"datePublished\":\"2017-02-17T07:58:57+00:00\",\"dateModified\":\"2026-04-08T10:31:41+00:00\",\"description\":\"Quince, almond cream and pistachios galette. A rustic tart with sweets flavor, really easy to make and perfect to enjoy with a warm coffee.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/#primaryimage\",\"url\":\"https:\\\/\\\/bsstatic.mrjack.es\\\/wp-content\\\/uploads\\\/2017\\\/02\\\/galette-membrillo-cabecera.jpg\",\"contentUrl\":\"https:\\\/\\\/bsstatic.mrjack.es\\\/wp-content\\\/uploads\\\/2017\\\/02\\\/galette-membrillo-cabecera.jpg\",\"width\":1070,\"height\":470},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/en\\\/quince-almond-cream-and-pistachios-galette\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/bake-street.com\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Tartas\",\"item\":\"https:\\\/\\\/bake-street.com\\\/category\\\/tarta\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Quince, almond cream and pistachios galette\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/#website\",\"url\":\"https:\\\/\\\/bake-street.com\\\/\",\"name\":\"Bake-Street.com\",\"description\":\"City of temptations\",\"publisher\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/bake-street.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/#organization\",\"name\":\"Bake-Street\",\"url\":\"https:\\\/\\\/bake-street.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/bsstatic.mrjack.es\\\/wp-content\\\/uploads\\\/2019\\\/06\\\/logo-largo.png\",\"contentUrl\":\"https:\\\/\\\/bsstatic.mrjack.es\\\/wp-content\\\/uploads\\\/2019\\\/06\\\/logo-largo.png\",\"width\":320,\"height\":132,\"caption\":\"Bake-Street\"},\"image\":{\"@id\":\"https:\\\/\\\/bake-street.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/BakeStreet\",\"https:\\\/\\\/x.com\\\/bakestreetcom\",\"https:\\\/\\\/www.instagram.com\\\/bakestreet\\\/\",\"https:\\\/\\\/es.pinterest.com\\\/bakestreet\\\/\",\"https:\\\/\\\/www.youtube.com\\\/user\\\/bakestreetcom\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/bake-street.com\\\/#\\\/schema\\\/person\\\/222ba52c2c20ca2b851dff854a1cefa3\",\"name\":\"Eva\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0ee10566e74af744158e70751d713f88b0c155aa581e3ea13babfbffc850bf5e?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0ee10566e74af744158e70751d713f88b0c155aa581e3ea13babfbffc850bf5e?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/0ee10566e74af744158e70751d713f88b0c155aa581e3ea13babfbffc850bf5e?s=96&d=mm&r=g\",\"caption\":\"Eva\"},\"description\":\"La cocina en general es un mundo que me apasiona. Poder combinar aromas, sabores y sorprender realizando una inesperada mezcla con ellos. Seguir la pista de intrigantes platos, hac\u00edan de cada receta un descubrimiento, una aventura, un viaje. Si la cocina tambi\u00e9n es tu pasi\u00f3n, bienvenido a mi casa.\",\"sameAs\":[\"http:\\\/\\\/bake-street.com\",\"https:\\\/\\\/www.facebook.com\\\/BakeStreet\",\"http:\\\/\\\/instagram.com\\\/bakestreet\",\"http:\\\/\\\/www.pinterest.com\\\/bakestreet\\\/\",\"https:\\\/\\\/x.com\\\/https:\\\/\\\/twitter.com\\\/bakestreetcom\",\"https:\\\/\\\/www.youtube.com\\\/user\\\/bakestreetcom\"]}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Quince, almond cream and pistachios galette - Bake-Street.com","description":"Quince, almond cream and pistachios galette. A rustic tart with sweets flavor, really easy to make and perfect to enjoy with a warm coffee.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/","og_locale":"en_US","og_type":"article","og_title":"Quince, almond cream and pistachios galette","og_description":"Quince, almond cream and pistachios galette. A rustic tart with sweets flavor, really easy to make and perfect to enjoy with a warm coffee.","og_url":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/","og_site_name":"Bake-Street.com","article_publisher":"https:\/\/www.facebook.com\/BakeStreet","article_author":"https:\/\/www.facebook.com\/BakeStreet","article_published_time":"2017-02-17T07:58:57+00:00","article_modified_time":"2026-04-08T10:31:41+00:00","og_image":[{"width":1070,"height":470,"url":"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/02\/galette-membrillo-cabecera.jpg","type":"image\/jpeg"}],"author":"Eva","twitter_card":"summary_large_image","twitter_creator":"@https:\/\/twitter.com\/bakestreetcom","twitter_site":"@bakestreetcom","twitter_misc":{"Written by":"Eva","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/#article","isPartOf":{"@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/"},"author":{"name":"Eva","@id":"https:\/\/bake-street.com\/#\/schema\/person\/222ba52c2c20ca2b851dff854a1cefa3"},"headline":"Quince, almond cream and pistachios galette","datePublished":"2017-02-17T07:58:57+00:00","dateModified":"2026-04-08T10:31:41+00:00","mainEntityOfPage":{"@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/"},"wordCount":1094,"publisher":{"@id":"https:\/\/bake-street.com\/#organization"},"image":{"@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/#primaryimage"},"thumbnailUrl":"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/02\/galette-membrillo-cabecera.jpg","keywords":["Almonds","Breakfast","Demerara sugar","Muscovado sugar","Pistachios","Quince"],"articleSection":["Recipe","Tarts &amp; Pies"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/","url":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/","name":"Quince, almond cream and pistachios galette - Bake-Street.com","isPartOf":{"@id":"https:\/\/bake-street.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/#primaryimage"},"image":{"@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/#primaryimage"},"thumbnailUrl":"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/02\/galette-membrillo-cabecera.jpg","datePublished":"2017-02-17T07:58:57+00:00","dateModified":"2026-04-08T10:31:41+00:00","description":"Quince, almond cream and pistachios galette. A rustic tart with sweets flavor, really easy to make and perfect to enjoy with a warm coffee.","breadcrumb":{"@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/#primaryimage","url":"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/02\/galette-membrillo-cabecera.jpg","contentUrl":"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2017\/02\/galette-membrillo-cabecera.jpg","width":1070,"height":470},{"@type":"BreadcrumbList","@id":"https:\/\/bake-street.com\/en\/quince-almond-cream-and-pistachios-galette\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/bake-street.com\/en\/"},{"@type":"ListItem","position":2,"name":"Tartas","item":"https:\/\/bake-street.com\/category\/tarta\/"},{"@type":"ListItem","position":3,"name":"Quince, almond cream and pistachios galette"}]},{"@type":"WebSite","@id":"https:\/\/bake-street.com\/#website","url":"https:\/\/bake-street.com\/","name":"Bake-Street.com","description":"City of temptations","publisher":{"@id":"https:\/\/bake-street.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/bake-street.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/bake-street.com\/#organization","name":"Bake-Street","url":"https:\/\/bake-street.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/bake-street.com\/#\/schema\/logo\/image\/","url":"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2019\/06\/logo-largo.png","contentUrl":"https:\/\/bsstatic.mrjack.es\/wp-content\/uploads\/2019\/06\/logo-largo.png","width":320,"height":132,"caption":"Bake-Street"},"image":{"@id":"https:\/\/bake-street.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/BakeStreet","https:\/\/x.com\/bakestreetcom","https:\/\/www.instagram.com\/bakestreet\/","https:\/\/es.pinterest.com\/bakestreet\/","https:\/\/www.youtube.com\/user\/bakestreetcom"]},{"@type":"Person","@id":"https:\/\/bake-street.com\/#\/schema\/person\/222ba52c2c20ca2b851dff854a1cefa3","name":"Eva","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/0ee10566e74af744158e70751d713f88b0c155aa581e3ea13babfbffc850bf5e?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/0ee10566e74af744158e70751d713f88b0c155aa581e3ea13babfbffc850bf5e?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/0ee10566e74af744158e70751d713f88b0c155aa581e3ea13babfbffc850bf5e?s=96&d=mm&r=g","caption":"Eva"},"description":"La cocina en general es un mundo que me apasiona. Poder combinar aromas, sabores y sorprender realizando una inesperada mezcla con ellos. Seguir la pista de intrigantes platos, hac\u00edan de cada receta un descubrimiento, una aventura, un viaje. Si la cocina tambi\u00e9n es tu pasi\u00f3n, bienvenido a mi casa.","sameAs":["http:\/\/bake-street.com","https:\/\/www.facebook.com\/BakeStreet","http:\/\/instagram.com\/bakestreet","http:\/\/www.pinterest.com\/bakestreet\/","https:\/\/x.com\/https:\/\/twitter.com\/bakestreetcom","https:\/\/www.youtube.com\/user\/bakestreetcom"]}]}},"_links":{"self":[{"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/posts\/10313","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/comments?post=10313"}],"version-history":[{"count":"11","href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/posts\/10313\/revisions"}],"predecessor-version":[{"id":19788,"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/posts\/10313\/revisions\/19788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/media\/10321"}],"wp:attachment":[{"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/media?parent=10313"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/categories?post=10313"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bake-street.com\/en\/wp-json\/wp\/v2\/tags?post=10313"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}