Pear and Maple Galette

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Last Updated on September 9, 2019 by Lisa Johnson

It is the second Thursday of the month…..so that means another Dessert Challenge! This month’s ingredients are Pears and Maple! Interesting combination for sure, but I think you will like the results of this rustic and delicious Pear and Maple Galette…..

I have always wanted to make a Galette, I think they are so cool. Very rustic looking, yet still sophisticated. I thought about slicing the pears and arranging them into perfect fanned circles, and then I realized that I have another recipe to complete by tomorrow…..so chopped pears it is!

How to make a Pear and Maple Galette:

For the Pastry:

Place flour, salt, and sugar in the bowl of a food processor, and pulse to combine. Add the butter pieces and process until it resembled course meal, about 10 seconds.

While the machine is running, slowly add the ice water, just until the dough holds together. Start with the lowest amount, you may not need the rest. Do not over process the dough.

With floured hands, form dough into a disk and wrap in plastic wrap. Place in the refrigerator for at least one hour before using.

Roll dough out into a 14-inch circle and place on a parchment/silpat lined baking sheet.

For the Filling:

In a small bowl, mix together the cornstarch, sugar, and salt.

In a large bowl, toss together the pears and cornstarch mixture until evenly coated.

Pour the pear mixture into the center of the dough, and mound up leaving a 4-inch clear edge.

Gently fold pastry over the pear mixture, overlapping when necessary. Gently press to adhere the folds. Place in refrigerator to chill.

Preheat oven to 400 degrees while galette is chilling. Beat egg in a small bowl. Remove galette from refrigerator and brush the edges of the dough with the egg.

Sprinkle edges of the dough with sugar crystals. Place butter pieces on top of the pear mixture.

Bake until crust is golden brown and the juices are bubbling, about 1 hour.

Remove baking sheet from oven and transfer galette to a cooling rack.

Heat maple syrup in the microwave for 10 seconds. Brush the maple syrup over pears.

Serve warm or at room temperature.

Notes:

• I wonder if you could run pears through the apple/peeler/slicer/corer thingamabob??? I might have to give that a try next time.
• This simple pastry is technically referred to as a Pate Brisee. Super simple to make in a food processor!
• See those giant sugar crystals? They have many names, Crystal Sugar Sprinkles, Sanding Sugar, well they sell them at Michael’s with all of the other decorating sugars and sprinkles. I just realized that I could have even used Dematura Sugar…oh well, next time.

More delicious fruit dessert recipes:

Apple Pie for Two

Fresh Peach Crumble for Two

Fresh Peach Cobbler

Bourbon-Pear Pie

Skillet Pineapple Upside Down Cake

Very Berry Cobbler

Enjoy!!

Pear and Maple Galette

A rustic and delicious Pear and Maple Galette is the perfect sweet treat to end a meal with it's flaky pastry, tender chunks of pears, and a touch of maple syrup!

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: French

Keyword: dessert, pears, maple, recipe, rustic, sugar

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Chilling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8 Servings

Calories: 310kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

Pastry

• 1 ¼ cups unbleached all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon granulated sugar
• ½ cup unsalted butter chilled (cut into pieces)
• ⅛ - ¼ cup ice cold water

Filling

• 1 Tablespoon cornstarch
• ¼ cup granulated sugar
• ⅛ teaspoon salt
• 4 large Anjou or Bartlett pears cut into 1/2-inch pieces
• 1 Tablespoon unsalted butter cut into small pieces
• 1 large egg
• crystal white sugar sprinkles
• 3 Tablespoons pure maple syrup

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Instructions

For the Pastry:

• Place flour, salt, and sugar in the bowl of a food processor, and pulse to combine. Add the butter pieces and process until it resembled course meal, about 10 seconds.
• While the machine is running, slowly add the ice water, just until the dough holds together. Start with the lowest amount, you may not need the rest. Do not over process the dough.
• With floured hands, form dough into a disk and wrap in plastic wrap. Place in the refrigerator for at least one hour before using.
• Roll dough out into a 14-inch circle and place on a parchment/silpat lined baking sheet.

For the Filling:

• In a small bowl, mix together the cornstarch, sugar, and salt.
• In a large bowl, toss together the pears and cornstarch mixture until evenly coated.
• Pour the pear mixture into the center of the dough, and mound up leaving a 4-inch clear edge.
• Gently fold pastry over the pear mixture, overlapping when necessary. Gently press to adhere the folds. Place in refrigerator to chill.
• Preheat oven to 400 degrees while galette is chilling. Beat egg in a small bowl. Remove galette from refrigerator and brush the edges of the dough with the egg.
• Sprinkle edges of the dough with sugar crystals. Place butter pieces on top of the pear mixture.
• Bake until crust is golden brown and the juices are bubbling, about 1 hour.
• Remove baking sheet from oven and transfer galette to a cooling rack.
• Heat maple syrup in the microwave for 10 seconds. Brush the maple syrup over pears.
• Serve warm or at room temperature.

Nutrition

Calories: 310kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 195mg | Potassium: 180mg | Fiber: 4g | Sugar: 22g | Vitamin A: 465IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1.2mg