Rustic Pear Galette Dessert

When it comes to serving this rustic pear galette dessert, a cake is usually my first point of call, so I decided to try something a little different. It’s a real treat to serve something rich and warm for dessert, especially in January. Just hope that your guests aren’t on a health kick!

Pastry Ingredients

225g plain flour, plus extra to dust

2 tbsp caster sugar 

1/2 tsp fine salt 

140g unsalted butter, chilled and cut into pieces 

1 large free-range egg

Filling Ingredients

4-5 small pears, peeled, cored and slice

2 tbsp soft light brown sugar 

1 tbsp ground cinnamon 

1 tbsp granulated white sugar

1 tbsp plain flour

1 tsp Vanilla Essence

1 free-range egg, beaten, to glaze

Icing sugar to dust

Double cream, poured or whipped to soft peaks, to serve

Pastry Method

To make the pastry, add the flour, caster sugar, salt and butter into a mixing bowl. Use your fingertips to rub the ingredients together until they resemble coarse breadcrumbs.

Add 1 egg, then use your hands to bring the pastry together into the shape of a ball. If it’s too dry, add a little cold water. If it’s too wet, add a little more flour. Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.

Preheat the oven to 180°C/fan160°C/gas mark 4.

Line a large baking tray with baking paper.

Pear Filling: Method

Put the pears into a clean mixing bowl and toss with the brown sugar, cinnamon, granulated sugar, honey, vanilla essence and 1 tbsp flour.

Remove the pastry from the fridge and discard the cling film.
Roll out on a lightly floured surface to form a rough circle (about 5mm thick, 35cm diameter). Carefully lift the pastry onto the prepared baking sheet, then arrange the pears in the middle, leaving an 8-9cm border. Don’t make them too high, as they won’t bake well!
Lift the pastry, using the edges of the baking paper and fold the sides up and over the pears, but don’t cover them too much!  Brush the pastry with the beaten egg and sprinkle with some granulated sugar.
Bake for 40 minutes or until golden.
Serve warm, dusted with icing sugar or a drizzle of honey and serve with a blob of whipped cream, or provide a jug of pouring cream for your guests.