Ingredients
Crust
- 210 g all-purpose wheat flour (1¾ cups)
- 45 g sugar (¼ cup)
- 2 tsp ground cardamom
- 1/2 tsp salt
- 150 g butter (⅔ cup), room temperature
- 3 tbsp lemon juice or cold water
Filling
- 4-5 small pears
- 3 tbsp golden syrup
Brushing
- 1 egg
Garnish
- 33 g sliced 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.
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Assemble the Ankarsrum with Beater Bowl and Cookie Beaters.
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Mix flour, sugar, cardamom and salt.
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Cut the room temperature butter into pieces and add to flour mixture. Mix until the dough is crumbly.
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Add lemon juice and mix for 1-2 minutes.
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Knead the dough by hand. Form it into a disc, wrap in plastic and let rest in the fridge for at least 30 minutes.
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Preheat the oven to 350 °F (175 °C).
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Roll out the dough on parchment paper to a circle, about 1/8-in (3mm) thick. Use a 10-in plate as a template and cut the dough around it. If the dough sticks to the rolling pin, place parchment paper on top of the dough and continue rolling.
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Transfer the dough onto a baking sheet lined with parchment paper.
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Rinse the pears. Cut into thin slices and place on top of the dough, leaving about 1-inch edge. Drizzle syrup on top and fold over the edge.
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Brush the edge with beaten egg and sprinkle with sliced almonds and sugar.
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Bake in the center of the oven for 25-30 minutes, until edge is lightly browned.
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Serve the galette warm with vanilla ice cream, custard or sauce.
