Description
Indulge in this rustic, free-form French-inspired tart that celebrates the humble elegance of orchard-fresh pears. Featuring a signature all-butter, flaky crust, the filling highlights the mellow sweetness of sliced pears elevated by the zesty, aromatic warmth of finely chopped crystallized ginger. This forgiving, beautifully imperfect galette is the perfect centerpiece for a cozy Sunday afternoon, offering a grounding baking experience that is as rewarding to prepare as it is delicious to share with friends and family.
Ingredients
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cubed
4 tablespoons ice water
3 large firm pears, thinly sliced
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup crystallized ginger, finely chopped
1 tablespoon lemon juice
1 egg, beaten (for egg wash)
Instructions
In a large bowl, whisk together flour and granulated sugar.
Cut the cold butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.
Gradually add ice water, mixing until the dough just comes together, then form into a disk, wrap in plastic, and chill for 30 minutes.
In a separate bowl, toss the sliced pears with brown sugar, cinnamon, ginger, and lemon juice.
Preheat oven to 375°F.
Roll the chilled dough out into a rough 12-inch circle on a piece of parchment paper.
Arrange the pear mixture in the center, leaving a 2-inch border.
Fold the edges of the dough over the pears, pleating as you go.
Brush the crust with the beaten egg.
Bake for 35 to 40 minutes or until the crust is golden brown and the pears are tender.
Notes
Ensure the butter is very cold to achieve a flaky crust. If the dough becomes too soft while rolling, return it to the refrigerator for 10 minutes. Serve warm, perhaps with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg