Pear galette
An elegant dessert that is easy to make. It has a wonderfully crispy dough with a sweet, tender pear filling. You’ll want to serve this with a scoop of vanilla ice cream or a vanilla sauce.
Cakes
Tools
Ingredients
Crust
- 210 g plain flour (1¾ cups)
- 45 g caster sugar (¼ cup)
- 2 tsp ground cardamom
- ½ tsp salt
- 150 g butter (⅔ cup), at room temperature
- 3 tbsp lemon juice or cold water
Filling
- 4–5 small pears
- 3 tbsp golden syrup
For Brushing
- 1 egg
To Garnish
- 33 g flaked almonds (⅓ cup)
- 1 tbsp sugar
Here's how
- Assemble your Ankarsrum Assistent with the Beater Bowl and Cookie Whisks attached.
- Combine the flour, sugar, ground cardamom and salt in the bowl.
- Cut the room-temperature butter into pieces and add to the dry ingredients. Mix until the dough reaches a crumbly texture.
- Add the lemon juice and continue mixing for 1–2 minutes until the dough begins to come together.
- Bring the dough together by hand, shape into a disc, wrap in cling film and leave to rest in the fridge for at least 30 minutes.
- Preheat the oven to 175°C (fan 160°C).
- Roll out the dough into a circle on baking parchment, approximately 3 mm thick. Use a large plate (about 27 cm in diameter) as a guide and trim neatly around it. If the dough sticks to the rolling pin, place a sheet of baking parchment on top and continue rolling.
- Transfer the pastry, on the parchment, to a baking tray.
- Rinse the pears, slice thinly and arrange over the pastry, leaving a 3 cm border around the edge. Drizzle with golden syrup, then gently fold the border over the filling.
- Brush the edge with beaten egg and sprinkle with flaked almonds and sugar.
- Bake in the centre of the oven for 25–30 minutes, until the pastry is lightly golden.
- Serve the galette slightly warm with vanilla ice cream, custard or vanilla sauce.