Pear Galette
This classic pear galette is a lovely pastry that is as good as Pear Pie except made in half the time! This pear galette is best served with cream or ice cream for a refreshing taste. With a gorgeous puff pastry base, you are going to enjoy every bite.
In this blog post, you will learn how to make a delicious pear galette.
What is a Pear Galette?
A pear galette is a rustic, free-form tart. It features thinly sliced pears arranged on a buttery and flaky crust. The pears are spiced beautifully and sweetened with sugar. This type of pie does not need as much attention to detail which makes it a great dessert to make when you don’t want to bother with making a lattice or rolling out pie dough perfectly.
Can I Use Fresh Pears over Canned Pears?
Yes, you can. Using fresh pears in this recipe is a lovely way to use your fruit. The 2 cans of pears were 1 lb. (545g) in weight after draining the juice so that is how much you will need for this recipe if using fresh pears.
Canned pears are just a really convenient option to use as you will not have to core and peel your pears. You can just drain them and then slice them into the size that you would like.
How to Peel and Core My Fresh Pears?
While peeling and coring fresh pears is a straightforward process, it can be quite time-consuming. Below I have some steps on how to core and prepare your pears to use in this pear galette or in other pear recipes such as this Pear Pie Recipe.
Steps to Peel and Core Pears
- Select the best pears by choosing ripe but firm pears which allows for easier handling and a better texture.
- Peel your pears with either a vegetable peeler or a paring knife. Hold the pear firmly in one hand and starting at the top of the pear, remove the skin in one long even stroke. Rotate the pear as you peel and work your way around the pear until all of the skin is removed.
- Core your pears next. Place the peeled pear onto a cutting board and cut it in half lengthwise. Use either a paring knife, melon baller, or a small spoon to remove the core. Scoop out the core and the seeds by inserting the small spoon or melon baller into the centre of the pear and rotating it in one full motion. If using the paring knife, make a “V” slice around the core and the seeds and cut along it.
- Slice or Chop the pears next depending on what your recipe calls for.
Tips for Handling Pears
Slightly underripe pears are easier to peel because they are firmer. If peeling riper pears, handle them gently to avoid bruising. Pears can brown very easily once peeled. Cover them in a light coating of lemon juice to prevent browning.
Which is the Best Variety of Pear to Use?
Good pear choices for baking include Bosc, Anjou, or Bartlett pears. These varieties are good to use because they hold their shape well during baking and have a nice balance of sweetness and firmness. The pears should yield slightly to pressure but not be overly soft. Overripe pears can become mushy and release too much juice, making the crust soggy. Make sure to select pears that are firm but ripe.
Homemade or Store-Bought Puff Pastry?
Store bought puff pastry is incredibly convenient; however, nothing compares to making your own, homemade puff pastry. If you have never made puff pastry before, try this amazing Puff Pastry Recipe Here! The results are mouth-watering!
If you want to make your own homemade pastry but do not have the time to commit to homemade puff pastry, try this Flaky, Pie Dough. Super easy to make. It only takes an hour to have your own homemade pastry dough!
Make sure that you roll the dough to about 1/8-inch thickness. If it is too thick, it may not bake properly; if too thin, it may tear.
If homemade pastry is not for you, nothing to worry about. Go to your favourite supermarket and pick out a lovely puff pastry!
Ingredients
Pears: pears are the star of this galette. The pears become tender and caramelized when they are baked which gives you a juicy filling.
Brown Sugar: brown sugar caramelizes the pears while baking… YUM! Adding a sprinkle onto the crust before baking adds some extra sweetness as well.
Vanilla: vanilla adds a subtle sweetness to the pears while they are macerating.
Lemon Juice: lemon juice prevents fresh pears from browning before they are baked.
Cinnamon: cinnamon is the spice that is used to complement the pears’ natural sweetness.
Puff Pastry: puff pastry forms the flaky base and outer crust. It produces a delicious buttery base for the juicy pear filling.
Egg Wash: the egg wash is made by beating an egg with a bit of milk. It will be brushed over the puff pastry before baking. This gives the pastry its beautiful golden-brown gloss finish and gives the pastry the desired crunch when you bite into it! The egg wash also works as an adhesive to any sugar that you sprinkle on top of the pastry before baking.
Tips
- Make your pear mixture first and let it macerate as you prepare the rest of the ingredients for the pear galette.
- Galettes are relatively simple to make, especially if using store-bought puff pastry or pre-made dough. This makes them a convenient option for a dessert.
- For the sugar garnish on top of the pear galette, try mixing 1 tsp. of white sugar and 1 tsp. of brown sugar together for a slightly different taste.
Pear Galette
Ingredients
Pastry
- 1 homemade or store-bought puff pastry
Pear Filling
- 2 cans of pear halves sliced
- 1/2 c. brown sugar
- 1 tsp. vanilla
- 1 tsp. lemon juice
Egg Wash
- 1 egg
- 1 tbsp. whole milk
For Dusting
- A Dash of Cinnamon
- 2 tsp. brown sugar
Instructions
- Drain your 2 cans of pear halves. Slice the pear halves into smaller pieces and place into a medium sized bowl. Or if using fresh pears, core and peel them.
- Add your brown sugar, vanilla, and lemon juice in with the pears and mix together until the pears are completely covered in sugar and lemon juice. Let macerate.
- Preheat your oven to 400℉/200℃/Gas Mark 6.
- Roll out your puff pastry dough and place onto a baking tray lined with parchment paper.
- In a small bowl whisk your egg together with the tablespoon of milk.
- Take your pear filling and spoon it into the centre of the puff pastry making sure to evenly spread the pears over the whole pastry while leaving space on the edges to fold over.
- Fold over the edges of the galette and brush the egg wash over them.
- Sprinkle the cinnamon and brown sugar on top of the galette.
- Bake in the oven for 25-30 minutes until the edges are lightly browned.
- Remove from the oven and let cool. Top with icing sugar if desired.