Description
French-inspired pear galette showcases Ina Garten’s elegant dessert technique with rustic charm. Flaky pastry and caramelized pears create a simple yet sophisticated treat you’ll savor with each delightful bite.
Ingredients
Scale
- 4 Anjou pears (medium, peeled, cored, and sliced)
- 1 pre-made refrigerated pie crust dough (Pillsbury Refrigerated Pie Crust)
- 1 large egg
- 2 tbsps (30 ml) packed brown sugar
- 1 tbsp (15 ml) cornstarch
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) light butter (Land O’Lakes light butter spread with canola oil)
- 1 tbsp (15 ml) water
- 2 tsps (10 ml) granulated sugar
- ½ tsp (2.5 ml) ground cinnamon
- 1/8 tsp (0.6 ml) salt
Instructions
- Preparation: Preheat the oven to 400°F (204°C) with the rack positioned centrally, creating an ideal baking environment for the galette.
- Dough Shaping: Stretch the pie crust on parchment paper into a 12-inch circular shape, then transfer to a rimmed baking sheet, establishing the galette’s foundation.
- Flavor Infusion: Blend brown sugar, cornstarch, cinnamon, and salt in a mixing bowl. Incorporate lemon juice to create a harmonious spice mixture that will elevate the pear’s natural sweetness.
- Pear Coating: Gently fold pear slices into the spice mixture, ensuring each piece is evenly and thoroughly seasoned with the aromatic blend.
- Artistic Assembly: Arrange the seasoned pear slices across the dough, leaving a 2-inch border. Create an elegant pattern by layering slices in concentric circles or artfully mounding them toward the center.
- Rustic Edges: Carefully fold the dough’s outer edges inward, crafting a free-form border that partially embraces the pear filling, giving the galette its characteristic rustic appearance.
- Flavor Enhancement: Strategically dot cold butter pieces across the surface to introduce rich, luxurious undertones to the dessert.
- Final Touches: Whisk egg with water to create a glossy wash, brush the dough edges, and sprinkle granulated sugar to achieve a golden, crisp exterior.
- Baking and Cooling: Bake for 35-40 minutes until the crust turns a deep golden brown and the filling begins to bubble. Allow the galette to rest on a wire rack for 20 minutes, enabling the filling to set and the crust to firm, creating the perfect texture for serving.
Notes
- Prep Like a Pro: Slice pears uniformly to ensure even cooking and beautiful presentation.
- Crust Care: Keep pie dough cold until ready to use for maximum flakiness and prevent tearing.
- Sugar Strategy: Sprinkle granulated sugar on edges for a professional bakery-style golden, crispy finish.
- Cooling Technique: Let galette rest after baking to allow filling to set and prevent soggy bottom crust.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg