Cinnamon-Spiced Pear Galette
This beautiful, rustic dessert is made by forming a buttery, tart-style crust around a filling of lightly-spiced pears. Serve plain, topped with a dollop of fresh whipped cream or scoop of vanilla ice cream.
Cinnamon-Spiced Pear Galette
Prep Time: 40 minutes Cook Time: 1 hour Yield: 8 to 10 servings
Prep Time: 40 minutes
Cook Time: 1 hour
Yield: 8 to 10 servings
- 4 medium pears, peeled, cored and sliced
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- Pinch of salt
- 1 egg, lightly beaten
- 1 tablespoon water
- Sugar for sprinkling
- For the crust:
- 8 tablespoons well-chilled, unsalted butter
- 1-1/4 cups all-purpose flour
- 1-1/2 tablespoons sugar
- 1/4 teaspoon salt
- 3 to 4 tablespoons ice water (or more if needed)
Prepare the dough:
Have a glass of ice water standing by and cut the butter into 16 pieces. Place the steel blade into the work bowl of your food processor and add the flour, sugar and salt.
Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with visible pieces the size of very small peas.
With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process.
Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator or 7 to 10 minutes in the freezer.
Prepare the filling:
While the crust is chilling, combine the sliced pears, cinnamon, lemon juice and salt in a large bowl. Toss gently until the pear slices are coated with the cinnamon. Cover and set aside.
Assemble and bake the galette:
Preheat the oven to 400°F and line a cookie sheet with parchment paper.
When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center out, to a diameter of about 12 inches, dusting with a little additional flour as you go along. Transfer the dough to the prepared cookie sheet.
Starting in the center, arrange the pear slices in a spiral pattern several layers thick, leaving a 2-inch border all around. Gently fold the crust over the filling, pleating it loosely. Whisk the egg and water together in a small bowl, then brush the egg wash over the edges of the galette. Sprinkle with sugar.
Loosely tent the top of the galette with foil. This will prevent the edges from getting too brown and help to tenderize the pears. Bake for 30 minutes, then remove the foil and continue baking for an additional 20 to 30 minutes, or until the crust is crisp and golden and the pears are tender.
Allow to cool for 20 minutes before cutting.
Makes 8 to 10 servings