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Rustic Vanilla Pear Galette

Christy Rost

 
Pastry:
1cup all-purpose flour
¼cup sifted cake flour
½teaspoon salt
1tablespoon sugar
¼cup cold unsalted butter, cut into 4 pieces
2tablespoons shortening
2-3tablespoons ice water

Place flours, salt and sugar in bowl of food processor; pulse to mix. Add butter and shortening; pulse until butter is pea-size. Pour in ice water and process until a soft dough is formed. Remove pastry, wrap in plastic wrap, and chill while preparing filling.

Filling:
3large Bosc pears, peeled and cored
½cup sugar
1 ½tablespoons flour
½teaspoon cinnamon
¼teaspoon freshly grated nutmeg

Assembly:
1egg
1tablespoon water
2teaspoons sparkling sugar or granulated sugar for top of pastry

Slice pears and place in a large mixing bowl; set aside. In a small bowl, stir together sugar, flour, cinnamon and nutmeg; pour over pears and stir to mix.

Roll out pastry on a floured surface or pastry cloth. Transfer pastry to a baking sheet lined with parchment paper. Mound pears into center of pastry. Gently fold pastry around pears, overlapping pastry to form a round tart. Center of galette with be open.

Whip egg and water together with a fork to form an egg wash; brush over pastry. Sprinkle with sparkling sugar or granulated sugar. Bake galette at 400 degrees for 30-35 minutes until pastry is brown and pears are tender. Serve warm or cold.

Recipe makes 1 galette.

Category: Pies & Tarts