A perfect autumny dessert (or lunch in my case). The pie crust I stll had in my freezer so all I had to do was slice some pears, sprinkle over some spiced sugar and bake for 25 minutes. Couldn’t be easier!
Spiced Pear Galette
- All-butter Pie Crust
- 1 and 1/1 cups all-purpose flour, plus more as needed
- 1,5 teaspoons granulated sugar
- 0,5 teaspoon salt
- 115g unsalted butter, chilled and cubed (see notes)
- 1/4 cup ice water, plus more as needed (see notes)
- 4 pears
- 1/2 cup granulates sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- ¼ tsp ground cloves
- 1 egg, whisked
- 1 teaspoon coarse brown sugar, for sprinkling
- To serve
- ice cream, crème fraîche or vanilla mascarpone
The Crust (2,5 hours including cooling time)
Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
Using your hands (or if you have it a pastry cutter, food processor or two forks), rub the butter into the dry ingredients until all flour is coated.
You’re looking for rough bread crumb like bits of flour coated butter. A few larger bits of butter is OK.
Measure 1/1 cup of ice water.
Drizzle the cold water in, 2 tbsp at a time, mix through after each addition.
Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to.
Lightly flour your work surface and your hands. Lay out the dough and fold it into itself until the flour is fully incorporated into the fats, ± 1 minutes.
Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 2,5 cm thick disc.
Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe. For freezing see notes.
Assembly of the Galette
Preheat the oven to 220°C.
Gently roll out the chilled pie dough disc with a rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls.
Roll out in between 2 sheets of baking paper to keep your work surface and rolling pin clean.
In a bowl mix the sugar, cinnamon, nutmeg, ginger, and cloves.
Slice the pears lengthwise in 2 halves, removing the cores. Slice into 4-5 mm thick slices. Slice all the way through, but keep the pear halves together.
Lay the pie crust on a baking sheet and arrange the pear halves on top keeping the shape of the halved pears.
Leave a 2 cm border around the edge.
Sprinkle the sugar spice mix over and between the pear slices.
Fold the edge of the crust over the pears.
Beat the egg in a small bowl and brush over the crust. Sprinkle coarse sugar on top of the egg wash.
Bake for 25-30 minutes, or until the crust is golden brown.
Serve warm with vanilla mascarpone or vanilla ice cream.
- For the pice crust it's very important that the butter and water is very cold, also if rubbing the flour into the butter, do this as quickly as you can so the heat of your hands doesn't warm the butter. A tip is to rinse your hands under cold water to keep them cooled.
- Wrap the disc of dough well in plastic and after that in a ziplock bag. Your can keep it in the freezer for up to 6 months.