Late Harvest Viognier - Pear Frangipane Galette - Belden Barns

Ingredients

• FILLING INGREDIENTS
• 1/2 batch Cream Cheese Dough (see below), rolled out to a 10-inch round that's about 1/8-inch thick
• 4 tablespoons unsalted butter, at room temperature
• 1/4 cup plus 2 teaspoons granulated sugar
• 1 large egg
• 1/2 teaspoon almond extract
• 1/2 cup almond flour
• 2 teaspoons tapioca starch (we use corn starch and have success)
• 1/4 teaspoon sea salt, plus more for the egg wash
• 1 pound fresh fruit - we like pear, but apples, pitted cherries, raspberries all work well
• 2 to 3 tablespoons granulated sugar for the fruit
• 2 large eggs, divided
• 1 tablespoon large-crystal sugar or granulated sugar, for sprinkling
• CREAM CHEESE DOUGH INGREDIENTS
• 3/4 cup plus 1 tablespoon brown rice flour (115g)
• 1/3 cup potato starch (60g)
• 1/2 cup tapioca starch (60g) (we've gotten away with using corn starch)
• 1 1/2 cups oat flour (180g)
• 1 1/2 teaspoons xanthan gum (you can exclude - your dough will be crumbly but still yummy)
• 1 teaspoon salt
• 1 cup cream cheese, very cold (220g)
• 1 cup unsalted butter, very cold, cut into 1/4-inch / 6mm-thick slices (220g)
• Cornstarch or tapioca starch, for rolling