Rustic Vanilla Pear Galette
|1||cup all-purpose flour|
|¼||cup sifted cake flour|
|¼||cup cold unsalted butter, cut into 4 pieces|
|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.
|3||large Bosc pears, peeled and cored|
|1 ½||tablespoons flour|
|¼||teaspoon freshly grated nutmeg|
|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