Description
Ina Garten’s pear galette brings rustic French elegance to dessert tables with minimal effort. Delicate pastry folds embrace ripe pears, creating a simple yet sophisticated treat you’ll want to savor slowly.
Ingredients
Scale
Fresh Produce:
- 4 medium Anjou pears, peeled, cored, and sliced
Filling Ingredients:
- 2 tablespoons (30 milliliters) packed brown sugar
- 1 tablespoon (15 milliliters) cornstarch
- 1 tablespoon (15 milliliters) lemon juice
- ½ teaspoon (2.5 milliliters) ground cinnamon
- ⅛ teaspoon (0.6 milliliters) salt
Crust and Finishing Ingredients:
- 1 pre-made refrigerated pie crust dough (Pillsbury Refrigerated Pie Crust)
- 1 tablespoon (15 milliliters) light butter (Land O’Lakes light butter spread with canola oil)
- 1 large egg
- 1 tablespoon (15 milliliters) water
- 2 teaspoons (10 milliliters) granulated sugar
Instructions
- Warm the oven to 400 degrees Fahrenheit (204 degrees Celsius), ensuring the rack is positioned in the center.
- Gently stretch the pie crust dough on parchment paper into a circular shape approximately 12 inches (30.5 centimeters) in diameter, then carefully slide onto a rimmed baking sheet.
- Create a seasoning mixture by combining brown sugar, cornstarch, ground cinnamon, and kosher salt in a spacious mixing bowl. Pour fresh lemon juice into the dry ingredients and thoroughly incorporate until a consistent texture emerges.
- Delicately fold the sliced pears into the spice mixture, ensuring each slice receives an even coating of the fragrant seasoning.
- Artfully distribute the seasoned pear slices across the dough’s surface, maintaining a generous 2-inch (5 centimeters) border around the edges. Layer the slices either in concentric circles or casually pile them toward the center.
- Tenderly fold the exposed dough edges inward, creating a rustic, free-form border that partially covers the pear filling.
- Dot the surface with small, cold butter pieces, strategically placing them across the galette to enhance richness and flavor.
- Whisk an egg with water to create a glossy egg wash, then gently brush the exposed dough edges and sprinkle with granulated sugar for a golden, crisp finish.
- Transfer the galette to the preheated oven and bake for 35-40 minutes, watching for a deep golden crust and bubbling pear filling.
- Remove from the oven and allow the galette to rest on a wire cooling rack for at least 20 minutes, permitting the filling to set and the crust to firm slightly before serving.
Notes
- Check pear ripeness by gently pressing near the stem; if it yields slightly, it’s perfect for baking.
- Slice pears uniformly using a sharp knife or mandoline to create consistent, elegant layers in your galette.
- Keep pastry crisp by sprinkling ground almonds or breadcrumbs on the dough before arranging pear slices.
- Chill the assembled galette for 15 minutes before baking to help maintain its structured shape and prevent spreading.
- Brush edges with egg wash for a golden, glossy finish that adds professional-looking shine to your rustic dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 246 kcal
- Sugar: 12 g
- Sodium: 158 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 37 mg