Caramelized Bartlett Pear Galette
This ginger-spiced pear galette with vanilla bean ice cream is a “pear” made in heaven! (hehe I couldn’t resist the pun) The addition of ginger in this galette creates a warm, comforting fall treat that you can’t say no to!
Ingredients:
For the pastry crust:
2 & ½ cups all-purpose flour
1 cup unsalted butter, chilled
1 tablespoon sugar
¾ teaspoon salt
5 tablespoons ice-cold water
For the fruit filling:
3-4 Bartlett Pears, thinly sliced
½ teaspoon ginger
1 teaspoon nutmeg
1 tablespoon cinnamon
3 tablespoons all-purpose flour
½ cup packed brown sugar
½ cup granulated sugar
½ lemon
2 tablespoons chilled, unsalted butter
1 egg
¼ cup milk
Instructions:
For the crust:
Cut the chilled butter into ½” cubes.
In a food processor, combine the flour, sugar, and salt. Add butter gradually and pulse after each addition.
Using one tablespoon at a time, slowly pour ice water into the food processor until moist clumps form.
Turn dough out onto a floured surface and gently work into a uniform dough. Wrap in plastic wrap and refrigerate for 2 hours or overnight until ready to use.
For the filling:
Core and thinly slice the bartlett pears (about ⅛” thick). Add them to a large bowl.
In a small bowl, juice the lemon half and remove any seeds that fall out. Pour the juice over the pear slices and toss.
In a separate medium bowl, whisk the flour, sugars, and spices together. Pour the sugar mixture over the pear slices and gently toss to coat.
After chilling the pastry dough in the refrigerator, roll it out on a floured surface into a 12” circle. (Don’t fret if it turns out to be more of an oval or if the edges are rough-- this is what gives the galette a beautiful “rustic” look!)
Arrange the pear slices in the center of the dough and then fold the dough edges over.
In a small bowl, whisk the egg and milk together. Brush egg wash onto the edges of the galette. Dot the fruit filling with butter and sprinkle with additional sugar.
Bake at 375° for 35-40 minutes until golden brown and bubbly. Cool on a wire rack and serve with vanilla bean ice cream or whipped cream and a drizzle of caramel. Enjoy!
