This is not a place for fancy desserts. This is place for cupcakes, cookies, less than perfect cakes, and the occasional healthy snack. Pear galette looks pretty fancy; it would be lovely at a dinner party or an occasion when you wanted to impress. The galette was made because I am completely un-fancy and somehow, accidentally, bought a dozen pears for no reason.
Ok, the real reason was I thought I needed them for my juice cleanse, but that was false. After juicing a few pears and eating a few pears, I still had plenty of pears left. There has always been a vision in my head of a beautifully glazed fruit tart fresh out of the oven. Obviously the fruit would be perfectly cut and spiraled out with a golden crispy crust. Is there anyone else with dessert visions in their head?
Anyway, I translated my vision into a galette, which is really a tart without a tart pan. For a fancy dessert, it is rather simple to put together. All you need is a little patience with the dough and some time to arrange the pear slices. Brush some apricot jam on everything before popping it in the oven, and you're golden; both literally and figuratively.
The pear galette may not be the pastry of my dreams, but it is a delicious slice of reality. The crust is sweet and golden; crispy and flaky. The pears are soft but still toothsome. Overall, the dessert is sweet without being overly so and light enough for a snack. My fancy galette was shared with coworkers on a Monday. Mondays are hard, make something sweet!
One Year Ago - Simple Blueberry Coffee Cake
Pear Galette Crust adapted from Martha Stewart’s Pies & Tarts (Pâte Sucrée pg 333) Yield - 8 servings
1 cup (2 sticks) unsalted butter, frozen 2 1/2 cups flour + more for dusting 1/4 cup sugar 1/4 teaspoon salt 2 large egg yolks ~ 4 tablespoons ice cold water 4 bartlett pears 2 tablespoons lemons juice 1/4 cup apricot jam/jelly
- Stick the butter in the freezer for at least an hour.
- Whisk together flour, sugar, and salt in a medium mixing bowl. Grate the butter into the flour mixture and stir with a fork.
- Beat the egg yolks together and then stir into the flour mixture. Stir in the water a little bit at a time until the dough comes together. After about 2 tablespoons I usually use my hands.
- Divide the dough in half and wrap each half tightly in plastic wrap. You only need one half for this recipe, so freeze one half and refrigerate the other for an hour.
- Preheat the oven to 350 ˚F and line a baking sheet with parchment.
- Roll out the dough into a rough 14” circle, it doesn’t need to be very exact.
- Slice the pears about 1/4” thick and toss with the lemon juice. Lay the pears in the center of the circle of dough.
- Fold the edges (about 1 1/2”) of dough up around the pears.
- Melt the apricot jam in the microwave and brush over the pears and crust.
- Bake for 40-50 minutes. Check and turn often. When the crust is golden brown and the bottom is crispy, it is done. Let cool on a wire rack.