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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:
Skillet Pineapple Upside Down Cake
Enjoy!!
Pear and Maple Galette
Ingredients
Pastry
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 cup unsalted butter chilled (cut into pieces)
- 1/8 - 1/4 cup ice cold water
Filling
- 1 Tablespoon cornstarch
- 1/4 cup granulated sugar
- 1/8 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
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.
Your Galette looks amazing Lisa! I used to have one of those apple corer peeler thingamabobs too! I haven’t seen it in a few yers ….I loved it and wonder if it would have worked too!
Lisa you made a galette finally, it looks amazing!
This galatte seriously looks amazing Lisa!! Nice job!
I have yet to make a galette, but it seems to me it is an open pie with no pie pan. I can see me making a BIG mess. lol
Great job Lisa.
I have never made a galette, but yours looks delicious! I pinned your recipe for later.
Gorgeous Galette Lisa !
Dear Santa,
I NEED a new food processor, as well as 2 or 3 silpat cooking mats, a new Kitchen Aid Mixer (with a few attachments, thank you), an brand new 12″ skillet, oh, and a gift certificate to Michael’s or some other craft store, if you please!
This looks delicious, maybe I should just ask Santa for a trip to your house! Thanks for sharing. HUGS!
Congrats on an incredible looking galette. I have never made one myself either. Oh well, some day.
This is gorgeous, Lisa! I’m crazy about pears, and wonder why everyone always chooses apples over them? This galette just looks so rustic and delicious.
I have always been intrigued by galettes, but so afraid to try them! You make it look pretty easy! Love the addition of maple to the pears as well!
Darlin’ this Galette looks amazing! I love galletes for the rustic homey feel and I loved loved loved this month’s combination of Maple and Pear. You nailed it with this recipe 🙂 Great job!
I do love a good homeade pie crust with some fresh fruit. This looks delicious.
This galette looks irresistibly good! I have to pin it and bake it soon!
Lisa, I love the sugar crystal action. I saw some pink ones over at a specialty grocery store…now I’m thinking of going back over there so I can try this out!
Love the maple and pear combo! Thanks for linking up with What’s Cookin’ Wednesday!