from 1 vote
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!
dessert, pears, maple, recipe, rustic, sugar
unbleached all-purpose flour
chilled (cut into pieces)
⅛ - ¼
ice cold water
Anjou or Bartlett pears
cut into 1/2-inch pieces
cut into small pieces
crystal white sugar sprinkles
pure maple syrup
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.
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