Pear Galette
This classic pear galette is a lovely pastry to serve on a long, warm summer’s day. Serve 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 featuring thinly sliced pears arranged on a buttery, flaky pastry crust. Unlike traditional pies, galettes are typically less structured and more forgiving in shape, creating a charming, homemade appearance. This dessert combines the natural sweetness of ripe pears with the buttery richness of the pastry, often accented with spices, sugar, and sometimes a hint of lemon or almond flavours.
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?
Coring and peeling fresh pears is a straightforward process. Here’s a step-by-step guide to help you prepare your pears perfectly for recipes like a pear galette.
Steps to Peel and Core Pears:
- Select Your Pears:
- Choose ripe but firm pears for easier handling and better texture.
- Peeling the Pears:
- Using a Vegetable Peeler: Hold the pear firmly in one hand. Starting at the top, use a vegetable peeler to remove the skin in long, even strokes. Rotate the pear as you peel, working your way around until all the skin is removed.
- Using a Paring Knife: Hold the pear firmly. Starting at the top, use a paring knife to make thin cuts to remove the skin, working your way around the pear.
- Coring the Pears:
- Halve the Pear: Place the peeled pear on the cutting board and cut it in half lengthwise.
- Remove the Core:
- Using a Paring Knife: With the pear half flat side down, use the knife to cut a shallow “V” shape around the core and seeds. Remove the core by cutting along the sides of the “V” and lifting it out.
- Using a Melon Baller or Small Spoon: Scoop out the core and seeds by inserting the melon baller or spoon into the centre of the pear and rotating it to remove the core in one motion.
- Slice or Chop the Pears:
- Depending on your recipe, you can slice or chop the cored and peeled pears as desired.
Tips for Handling Pears:
- Ripeness: Slightly under ripe pears are easier to peel and core because they are firmer. If your pears are very ripe and soft, handle them gently to avoid bruising.
- Prevent Browning: Pears can brown quickly once peeled and cored. To prevent this, you can toss the pear slices in a bowl with a little lemon juice or place them in water with lemon juice added.
Which is the Best Variety of Pear to Use?
Good pear choices include Bosc, Anjou, or Bartlett pears. These varieties 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 provide the primary flavour and texture. The pears become tender and caramelized when baked, creating a juicy, flavourful filling.
Brown Sugar: brown sugar enhances the natural sweetness of the pears and helps caramelize them during baking. A sprinkle on the crust adds a slight crunch and sweetness.
Vanilla: vanilla adds a subtle, aromatic sweetness.
Lemon Juice: lemon juice adds a hint of acidity to balance the sweetness of the pears and prevent them from browning too quickly.
Cinnamon: cinnamon adds warmth and depth to the flavour, complementing the pears’ natural sweetness.
Puff Pastry: the puff pastry forms the crispy, flaky base and outer crust, providing a buttery contrast to the sweet, juicy pear filling.
Egg Wash: an egg wash, made by beating an egg with a bit of water or milk, is brushed over the exposed edges of the puff pastry before baking. This helps the pastry achieve a golden-brown, glossy finish. This also acts as an adhesive for any sugar sprinkled on top, ensuring it sticks and caramelizes.
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.