Imagine a rustic, golden-brown pastry that crumbles delicately with each bite, revealing tender, spiced pears that dance with the warmth of fresh ginger. This Pear Galette is not just a dessert—it's a culinary journey that transforms simple ingredients into an extraordinary experience. Whether you're a seasoned baker or a curious home cook, this French-inspired treat promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 to 5 tbsp ice water
- 3 ripe pears, sliced
- 2 tbsp sugar
- 1 tbsp grated fresh ginger
- 1 tbsp lemon juice
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix thoroughly to distribute the salt evenly.
- Add the chilled, diced unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up and the gluten to relax.
- While the dough chills, prepare the pears. Wash, peel, and core the pears, then slice them thinly, about 1/4 inch thick.
- In a separate bowl, mix the sliced pears with sugar, grated fresh ginger, and lemon juice. Toss gently to coat the pears evenly and let sit for 10 minutes to macerate.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle, about 1/8 inch thick.
- Carefully transfer the rolled dough to the prepared baking sheet.
- Arrange the macerated pear slices in the center of the dough, leaving a 2-inch border around the edges.
- Fold the edges of the dough over the pears, creating a rustic, pleated border. The center should remain open.
- Brush the exposed dough with beaten egg to create a golden, shiny crust.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the pears are tender.
- Remove from the oven and let cool on the baking sheet for 15 minutes before transferring to a wire rack.
- Serve warm or at room temperature, optionally dusted with powdered sugar or accompanied by vanilla ice cream.
Tips
- Keep your butter ice-cold: Cold butter is crucial for creating a flaky, tender crust. Work quickly to prevent the butter from warming up.
- Don't overwork the dough: Mix just until the ingredients come together to ensure a light, tender crust.
- Choose the right pears: Use ripe but firm pears like Bosc or Anjou that hold their shape during baking.
- Macerate the pears: Letting the pears sit with sugar and lemon juice helps release their natural juices and enhances their flavor.
- Use parchment paper: This prevents sticking and makes transferring and cleaning up a breeze.
- Egg wash is your friend: A beaten egg creates that gorgeous golden-brown, glossy crust that looks professionally baked.
- Let it rest: Allowing the galette to cool slightly before serving helps the filling set and makes slicing easier.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
