Easy Pear Galette
Simple open pear tart with a sweet shortcrust pastry base
Equipment
- 1 Large mixing bowl
- 1 stand mixer with paddle attachment optional
- 1 Rolling Pin
- 1 large flat tray
- 1 Sharp Knife
- 1 Small Bowl
- 1 Pastry brush
Ingredients
Sweet Pastry
- 75 grams butter room temperature
- 75 grams icing sugar
- 20 grams egg yolk
- 250 grams plain flour
- 30 ml cold water
Pears Filling
- 4 whole pears
- 1 whole egg
- 30 grams brown sugar
Instructions
Sweet Pastry
- In a large mixing bowl, add the butter and icing sugar and beat for 2-3 minutes until smooth and creamy.
- Add the egg yolk and beat until smooth.
- Add the flour and water and mix together until combined. If the dough looks very dry, you can add another 20 grams of water until the dough has softened a little.
- Wrap the pastry in cling film and chill in the fridge for at least 1 hour.
Galette
- Once the pastry has chilled, preheat the oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Lightly dust a clean work surface with flour and roll the pastry out with the rolling pin. Make sure to move around the pastry as you are rolling it out, dusting lightly with more flour when needed.
- Roll the dough out until it is the same thickness as a coin, in a rough circle. Place a large plate or round cake tin on top of the pastry and using a sharp knife, cut the pastry into a large circle.
- Gently lift the pastry onto the lined, flat baking tray.
- Prepare the pears by slicing in half lengthways and using a small spoon, remove the pips from the inside near the base of each pear.
- Using a sharp knife, slice the pears 90% of the way, leaving the sllices connected near the stem of the pears.
- Gentle press onto each sliced pear so it fans out a little and place onto the middle of the pastry, leaving a 5cm gap around the edge of the pastry.
- Take the edges of the pastry and fold inwards, pressing the edges together to stick them in.
- Crack the egg into a small bowl and whisk briskly with a fork.
- Brush the edges of the pastry with the egg.
- Sprinkle the brown sugar all over the pastry and onto the pears.
- Bake for 30-40 minutes untl all the pastry has turned golden brown and the pears are bubbling slightly.
- Leave to cool for 20 minutes before slicing to serve.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.