Need an impressive fall dessert - in a hurry? This beautiful Red Pear Galette recipe is easy - yet looks like it comes from a fine bake shop!
Scott and I were on the road for the last two weeks and had a wonderful time visiting family in Wisconsin and Tennessee. Before boarding one of the airplanes, I picked up a Food and Wine magazine. It's a fabulous collection of recipes and I enjoyed perusing through it on our travels. There was a pear galette recipe in the magazine that caught my eye and I couldn't wait to get home and try it out.
It didn't take long, after unpacking our bags, to crank up the oven, pull out the pears and start baking. I was disappointed with the results though. The galette took a long time to make and didn't turn out looking anything like the pictures. I had purchased plenty of pears, so I decided to come up with my own version. Three galettes later, I'm quite happy with the results and I think you will be too!
What exactly is a galette?
Wondering what makes a galette a galette? Why not call it a tart or a pie or a crumble?
Bon Appetit says that "If a crusty cake and pie had a baby, it'd be our favorite freeform dough creation: the galette." Freeform is the key word here. A galette is not made in a pan or a baking dish. They're made with a single crust of pastry or, sometimes, bread dough. Galettes are rustic, charming, fun and EASY - as you don't have to worry about blind baking, fitting the dough into a pan or fancy crimping.
And when you cheat a little (like I do in this pear galette) and use a packaged, refrigerated pie crust, the whole thing is even easier! Don't worry, everything about this red pear galette is fabulous, including the sweet, crisp, buttery tasting crust which is achieved by brushing the entire tart with a maple/butter glaze towards the end of the baking time.
An easy, fun technique with pears
I used an easy technique to slice my pears for a pretty presentation. I cut each pear in half and removed the cores. Then, using a small sharp knife, I sliced the pear halves fairly thin leaving about ¼-1/2 inch intact at the stem end. The partially sliced pears are easy to fan out and arrange on the crust. The effect is quite artistic looking - even for a non-artist like me! If you're in a big hurry, no worries, the galette will be just as delicious if you simply slice the pears and pile them on the crust.
So pick up a package of pie crust and a few red pears next time you're at the market. You'll also need a bit of pure maple syrup, cinnamon, sugar, flour, and butter. That's it! A delicious, easy dessert is less than an hour away!
Café Tips for making this Maple-Glazed Red Pear Galette
- For a pretty presentation, look for smaller pears. You'll often find small red pears in bags at the market rather than being sold individually or by the pound.
- The pears do not have to be super ripe for this galette. Choose deep red pears with a smooth skin.
- When arranging the pears on the pie crust, don’t worry about filling every square inch with fruit. The spaces in between are the perfect little crevices for the crumble.
- To cut the pears so they'll fan, use a small, sharp knife. Start on the right side of each pear. After cutting each slice, use the knife to move that slice over to the right just a bit. This will make it easier to see where the next slice should start.
- In a hurry? Just half, core and slice the pears and pile in the center of the crust. Sprinkle with the crumble. Just be sure to leave a 1 ½-2 inch border to fold up over the pear slices.
- This galette will keep well at room temperature for 6-8 hours. After that, the crust can get a little soggy but will still be delicious.
- I love these pre-cut sheet pan liners. It makes clean up super easy when making cookies, tarts, galettes and lots of other baked goods. They're inexpensive, last forever (Unless you're a crazy cook like me!) and come in a flat box for easy storage.
Check out seasonal recipes we've posted in Septembers gone by...
1 year ago - Candy Corn Swirled Fudge
2 years ago - Pumpkin Shortbread Cookies
3 years ago - Shrimp and Chicken Cashew Curry
- 5 tablespoons melted butter divided
- ¼ cup maple syrup
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup chopped walnuts
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 4 small red pears or 3 medium-size
- 1 refrigerated pie crust I like Pillsbury
- 1-2 tablespoons sugar
Preheat oven to 425˚F. Line a sheet pan with parchment paper.
Combine 2 tablespoons of melted butter and the maple syrup together in a small bowl. Set aside.
For the crumble:
Combine remaining melted butter, flour, chopped walnuts, brown sugar, cinnamon and salt in a medium-size bowl. Stir with a fork until ingredients are combined and wet crumbles form. Set aside.
Cut pears in half and carefully cut off any stems at the top. Remove the cores with a small thin edged spoon or a melon baller. Slice the pears fairly thin vertically, stopping ¼-1/2 inch from the stem end. (The pear slices should stay attached at the stem end.)
Place pie crust on a lightly floured work surface. Roll to a 13-inch circle. It’s okay if it’s not a perfect circle. This is a rustic tart. Fold crust in quarters and transfer to prepared sheet pan.
Arrange the pears decoratively on top of the pie crust, fanning them out to lie fairly flat. Leave a 1½-inch border of crust around the perimeter. Cut pears in half vertically if necessary to make them fit. Brush the pears with half of the reserved butter/syrup mixture then sprinkle with 1-2 tablespoons of sugar (depending on how sweet your pears are). Set remaining butter syrup mixture aside.
With your hand, sprinkle crumble mixture into crevices between pears and into any open areas along the perimeter of the pears. Try to keep most of the sliced pears exposed for a pretty presentation.
Fold the edges of the dough up and over the filling, pleating edges when needed. The center should remain open.
Place in preheated oven and bake for 20 minutes. Remove from oven and slowly brush all over with the remaining butter/syrup mixture. Return to oven for another 5-10 minutes, or until crust is golden and glazed.
See Café Tips above for more detailed instructions and tips.
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