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
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.
Follow these steps
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Assemble your Ankarsrum Assistent with the Beater Bowl and Cookie Whisks attached.
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Combine the flour, sugar, ground cardamom and salt in the bowl.
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Cut the room-temperature butter into pieces and add to the dry ingredients. Mix until the dough reaches a crumbly texture.
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Add the lemon juice and continue mixing for 1–2 minutes until the dough begins to come together.
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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.
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Preheat the oven to 175°C (fan 160°C).
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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.
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Transfer the pastry, on the parchment, to a baking tray.
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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.
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Brush the edge with beaten egg and sprinkle with flaked almonds and sugar.
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Bake in the centre of the oven for 25–30 minutes, until the pastry is lightly golden.
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Serve the galette slightly warm with vanilla ice cream, custard or vanilla sauce.
