Saturday, February 24, 2024

Cinnamon Pear Galette | 365 Days of Baking and Extra


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If you happen to’re craving a heat, comforting dessert that’s straightforward to make and bursting with taste, look no additional than the Cinnamon Pear Galette. With a buttery, flaky pie crust and a spiced filling, it’s the proper steadiness of consolation and class, and is a superb Fall dessert.

Cinnamon Pear Galette

This rustic French pastry is a ravishing solution to showcase the candy and juicy pears in season. One of the best half? You don’t must be a pastry chef to create this masterpiece at residence. With easy elements and fundamental kitchen instruments, anybody could make an ideal cinnamon pear galette!

Cinnamon Pear Galette

What’s a galette?

A galette is a kind of French pastry that’s just like a pie however is extra rustic in look. It’s usually made with a single layer of pastry that’s folded over the sides of the filling reasonably than being enclosed in a crust. Galettes could be candy or savory and are sometimes crammed with fruit, greens, or cheese, and are good for entertaining or a easy weeknight dinner!

I made a decision to make a Fall galette after making and discovering this Strawberry Rhubarb Galette on Two Peas & Their Pod. The filling for this fall dessert is my recipe, however the crust recipe is impressed by the crust from Maria.

Ingredients for Cinnamon Pear Galette

Elements wanted for this straightforward Pear Galette

To make a cinnamon pear galette, you’ll need the next elements:

For the crust:
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • ¼ cup yellow cornmeal
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled and lower into small items
  • 1/3 cup buttermilk
  • 1 tablespoon of ice water
  • 1 giant egg
  • 1 1/2 tablespoons of uncooked or Turbinado sugar
Pear Filling:
  • 3 Bartlett pears, cored and thinly sliced
  • 1/3 cup granulated sugar
  • 1/2 tsp floor cinnamon
  • 2 tablespoons of contemporary lemon juice
Process photos to make a galette crust.

Directions for making the proper galette crust

  1. Mix flour, sugar, cornmeal, and salt in a big bowl. With a pastry cutter, mix in chilly butter till the combination resembles coarse meal. (You may as well use a meals processor to pulse the butter into the combination 4-5 occasions).
  2. Add buttermilk to the flour combination, and stir till it sticks collectively. If utilizing a meals processor, slowly pour the buttermilk by means of the chute whereas operating. Combine till a ball of dough varieties. You may as well use bitter milk in the event you don’t have buttermilk (see the recipe notice beneath).
  3. Take away the dough, stick any remaining items to it, and wrap it tightly in plastic wrap. Refrigerate for no less than 45 minutes earlier than rolling out.
  4. In a small bowl, beat the egg. Add the tablespoon of water and blend properly. This would be the egg wash for the crust.
Wrapped up galette dough ready to be chilled.

Making ready the cinnamon pear combination

Preheat the oven to 350°F. In a small bowl, combine the cinnamon and sugar. In a big bowl, mix all sugar combination, pears, and lemon juice, and toss gently to coat.

Process photos to make a Cinnamon Pear Galette.

Assembling the Cinnamon Pear Galette

Take away the chilled dough from the fridge and place it on a pizza stone or a sheet of parchment paper. Beginning on the heart of the dough, roll it out to kind a 14-inch-wide circle. If utilizing parchment, place the dough on the parchment paper onto a rimmed baking sheet.

Prepare the pear combination within the heart of the dough, leaving a 2-inch border across the edges. I begin on the outdoors and work my manner into the middle. Proceed making overlapping or concentric circles till all pear slices have been used, filling in any holes or lighter areas with smaller items of pear. Drizzle half the remaining juice/sugar over the pears.

Fold the sides of the dough over the pears, pleating or folding the dough as obligatory, and gently press to verify the creases are adhered. This can assist stop any juices from leaking out.

Calmly brush the sting of the dough with the egg wash, and sprinkle with the uncooked sugar.

Bake for 1 hour till the crust is golden brown and the filling bubbles. On the 30 minute mark, if the crust is browning too rapidly, cowl the galette with a sheet of aluminum foil. Switch the baking sheet with the galette to a wire rack and funky for 20 minutes. Serve heat or at room temperature.

A slice of a pear galette.

Recipe Notes:

To substitute buttermilk, measure ⅓ cup of milk and add one teaspoon of white vinegar. Let sit for quarter-hour earlier than including to the dough. If the dough doesn’t stick collectively after including the buttermilk and mixing properly, collect it right into a ball and stick the remnants to it. Once you take away it from the fridge to roll it, it needs to be good to go and never crumbly.

It’s possible you’ll assume that the galette dough is not going to stick collectively and is just too crumbly, however I guarantee you, I’ve made this precise crust for various recipes a number of occasions, together with this one and it does. It could simply require a little bit of endurance, however don’t surrender on it, and take a look at to not add anymore buttermilk to have it come collectively.

A galette made of pears with cinnamon sugar.

Baking and serving ideas

  • For greatest outcomes, use ripe however agency pears that can maintain their form throughout baking. Bosc and Anjou pears are additionally glorious selections. Or take into account mixing pears of various varieties!
  • Be sure you chill the dough for no less than 45 minutes earlier than rolling it out to forestall it from changing into too tender.
  • Don’t skip the parchment paper! It prevents the galette from sticking to the baking sheet!
  • If you happen to don’t have a pizza stone, use a rimmed baking sheet to forestall any juices from leaking onto the ground of your oven. Additionally, if utilizing a stone, I nonetheless like to make use of a chunk of parchment and roll the sides of it up, to forestall any drips, simply in case.
  • Serve the country pear galette heat with a dollop of whipped cream or a scoop of vanilla ice cream.
Cinnamon Sugar pears in a cornmeal galette crust.

FAQs

Can I make the galette dough forward of time?

Sure, This dough could be made no less than three days prematurely, wrapped in plastic wrap, and saved within the fridge.

Can I freeze the baked cinnamon pear galette?

Sure, you’ll be able to freeze the galette after it has been baked. Let it cool utterly, then wrap it tightly in plastic wrap and aluminum foil earlier than freezing. To reheat, place the galette in a 350°F oven for 15-20 minutes.

Pears coated in cinnamon sugar in a galette crust.

How do I stop the filling from making the crust soggy?

To stop the filling from making the crust soggy, you’ll be able to sprinkle a light-weight layer of almond flour or breadcrumbs over the underside of the crust earlier than including the filling. This can take in any extra moisture and assist the crust keep crisp.

Extra scrumptious galette recipes:

Galettes are one in every of my favourite desserts to make! They’re beautiful and everybody loves them! Plus, they’re so forgiving because of their rustic look. Attempt one in every of these different galette recipes:

Joyful baking!

A scoop of vanilla ice cream on a pear galette.
Cinnamon Sugar pears in a cornmeal galette crust.

Created by: Lynne Feifer

Cinnamon Pear Galette

Prep Time 20 minutes
Whole Time 2 hours 5 minutes

This Cinnamon Pear Galette is a straightforward dessert. Cinnamon sugar pears are wrapped in a flaky buttermilk crust will delight household and pals with its’ good steadiness of consolation and class.

Stop your display from going darkish

Directions

Crust

  • In a big bowl, mix flour, sugar, cornmeal, and salt in. Add butter. With a pastry cutter mix in butter till combination resembles coarse meal. (You may as well use a meals processor for this step and pulse the butter in to the combination 4-5 occasions)

  • Pour the buttermilk into the bowl and stir to combine properly till it begins to stay collectively. *See notice

  • You may as well slowly pour the buttermilk by means of the chute of the meals processor whereas it’s nonetheless operating. Combine till a ball of dough varieties.

  • Take away the dough, stick any remaining items to it, and wrap tightly in plastic wrap. Refrigerate for no less than 45 minutes earlier than rolling out. This dough could be made no less than 3 days prematurely, wrapped in plastic wrap and saved within the fridge.

Pear Filling

  • Preheat oven to 350°F.

  • In a small bowl, combine the cinnamon and sugar collectively.

  • In a medium bowl, mix all sugar combination, pears, and lemon juice, and toss gently to coat.

  • In a small bowl, beat the egg. Add the tablespoon of water and blend properly. This would be the egg wash for the crust.

Meeting

  • Take away the dough from the fridge and place on a pizza stone or a sheet of parchment paper. Beginning on the heart of the dough, roll out to kind a 14-inch vast circle. If utilizing parchment, place the dough on the parchment paper on a rimmed baking sheet.

  • Start filling by putting the pears two inches in from the periphery and proceed forming a circle till all slices have been used. I begin from the skin and work my manner in to the middle, utilizing the smaller items of pear to fill in any gaps or mild areas. Drizzle half of the remaining juice/sugar over the pears, and discard the remaining.

  • Fold the sides over the pears and gently press to verify the creases are adhered. It’s high-quality to overlap the dough. This can assist stop any juices from leaking out.

  • Calmly brush the sting of the dough with the egg wash, and sprinkle with the uncooked sugar.

  • Bake for 1 hour till crust is golden brown and the filling bubbles. On the 30 minute mark, if crust is browning too rapidly, cowl galette with a sheet of aluminum foil.

  • Switch baking sheet with galette to a wire rack and permit to chill for 20 minutes. Serve heat or at room temperature.

Notes

To substitute buttermilk, measure ⅓ cup milk and add one teaspoon white vinegar. Let sit for quarter-hour earlier than including to dough.
If the dough doesn’t stick collectively after including the buttermilk and mixing properly, collect it right into a ball and stick the remnants to it. Once you take away it from the fridge to roll it, it needs to be good to go, and never crumbly. Don’t be tempted so as to add extra moisture to it.
See publish for extra ideas and notes.

Vitamin

Serving: 1serving | Energy: 354kcal | Carbohydrates: 55g | Protein: 5g | Fats: 13g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.5g | Ldl cholesterol: 52mg | Sodium: 184mg | Potassium: 143mg | Fiber: 3g | Sugar: 27g | Vitamin A: 420IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg

Did you make this recipe?

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This publish was initially printed October 7, 2011, and has been up to date in format and with footage on September 15, 2023.

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