Pear Galette

Yes. I had so many pears I didn’t know what to do anymore. I decided to try a pear galette instead of my usual apple and it was awesome, surprisingly. A little more moist than an apple galette but very delicious. I used ripe bartlett pears. Make sure the pears are not overripe. I wish you a very pleasant weekend.

On a lightly floured surface, roll out the dough into a 16-17-inch round about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet. Combine 3 tablespoons of the (brown) sugar with the extra 2 tablespoons flour in a small bowl, then sprinkle the mixture evenly over the dough.

Arrange the pear slices on the rolled dough, in overlapping concentric circles, leaving a 3 -inch boarder.

Brush the pears with the melted butter and sprinkle with the remaining 1½ tablespoons (brown) sugar.

Fold the dough over the arranged pears in a free-form fashion. Refrigerate the unbaked galette until slightly chilled, about 10 minutes. Optional: you can brush the galette with egg wash and sprinkle with turbinado sugar before baking.

Bake the galette in the centre of the oven 40-50 minutes, or until the pears are tender and the crust is deep golden and cooked through. Remove the tart from the oven and brush the apples with the melted preserves (jam).  Slide the parchment onto a cooling rack and let the tart cool slightly before serving.

Pear Galette

Preparation time: 10 minutesBaking time: 40-50 minutes; Makes: 12-14 inch tart

Ingredients

  • 190g (1 ½) cups all-purpose flour (I used 160g all purpose flour + 30g cornstarch)
  • Pinch of salt
  • 170g (1½ sticks, 6oz,) cold unsalted butter, diced into ½-inch pieces,
  • 1/3 cup ice cold water
  • 4 ½ tablespoons brown sugar (you can use white too)
  • 2 tablespoon all-purpose flour, extra
  • 5-6 large ripe pears, peeled, cored and sliced into1/8-inch pieces (I used Bartlett)
  • 2 tablespoons extra unsalted butter, melted
  • 2 tablespoons melted and strained apricot preserves (jam)
  • Egg wash (optional)

Instructions

  1. Preheat the oven to 400ºF (200ºC) ten minutes before using. Line a large unrimmed baking sheet with parchment paper.
  2. Pulse the flour, salt and cold butter in a food processor until the butter is the size of peas, about 5 seconds. (do not over-process). Sprinkle the ice cold water over the mixture and process just until moistened and starts to form into a dough, about 5 seconds. (do not over-process)
  3. Turn the dough on to a lightly floured surface, then bind and knead 2 to 3 times, just until it comes together. Pat the dough into a disk, cover with cling film and let rest in fridge at least 15 minutes. This dough is best made at the end of the day and left to rest overnight in the fridge. It gives the best results.
  4. On a lightly floured surface, roll out the dough into a 16-17-inch round about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  5. Combine 3 tablespoons of the (brown) sugar with the extra 2 tablespoons of flour in a small bowl, then sprinkle the mixture evenly over the dough.
  6. Arrange the pear slices on the rolled dough, in overlapping concentric circles, leaving a 3 -inch boarder.
  7. Brush the pears with the melted butter and sprinkle with the remaining 1½ tablespoons (brown) sugar.
  8. Fold the dough over the arranged pears in a free-form fashion.
  9. Refrigerate the unbaked galette until slightly chilled, about 10 minutes. Optional: you can brush the galette with egg wash and sprinkle with turbinado sugar before baking.
  10. Bake the galette in the centre of the oven 40-50 minutes, or until the pears are tender and the crust is deep golden and cooked through.
  11. Remove the tart from the oven and brush the pears with the melted preserves (jam). Slide the parchment onto a cooling rack and let the tart cool slightly before serving.
  12. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  1. The pie crust dough weighs about 440g (1 Ib) 
  2. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 400ºF (200ºC) for 45 minutes. 

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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