Rustic Vanilla Pear Galette
Christy Rost
| Pastry: | |
|---|---|
| 1 | cup all-purpose flour |
| ¼ | cup sifted cake flour |
| ½ | teaspoon salt |
| 1 | tablespoon sugar |
| ¼ | cup cold unsalted butter, cut into 4 pieces |
| 2 | tablespoons shortening |
| 2-3 | tablespoons 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: | |
|---|---|
| 3 | large Bosc pears, peeled and cored |
| ½ | cup sugar |
| 1 ½ | tablespoons flour |
| ½ | teaspoon cinnamon |
| ¼ | teaspoon freshly grated nutmeg |
| Assembly: | |
|---|---|
| 1 | egg |
| 1 | tablespoon water |
| 2 | teaspoons 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