Description
This rustic, free-form French tart features tender, sweet pear slices nestled in a buttery, flaky crust. Infused with aromatic, chewy crystallized ginger, it offers a sophisticated balance of warm spice and mellow fruit. The galette is intentionally imperfect, making it an approachable, low-stress dessert that looks professional yet feels like homey, comforting perfection. Serve it warm with a scoop of vanilla ice cream for an ideal dessert experience.
Ingredients
1 1/2 cups all-purpose flour
2 Tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water
4–5 cups pear slices (peeled and 1/4-inch thick)
1/4 cup granulated sugar
1 Tablespoon cornstarch
2 Tablespoons finely chopped crystallized ginger
1 teaspoon lemon juice
1 large egg beaten with 1 Tablespoon milk (for egg wash)
Coarse sugar for sprinkling
Instructions
In a food processor or bowl, mix flour, sugar, and salt.
Add cold butter and pulse or use a pastry cutter until the mixture resembles coarse meal.
Gradually add ice-cold water until the dough just holds together; form into a disk, wrap, and chill for at least 30 minutes.
Preheat oven to 400°F (200°C).
In a bowl, toss pear slices with sugar, cornstarch, chopped ginger, and lemon juice.
Roll out the dough into a 12-inch rustic circle on parchment paper.
Arrange pear slices in the center, leaving a 2-inch border.
Fold the edges of the dough over the pears, overlapping as needed.
Brush the crust with egg wash and sprinkle with coarse sugar.
Bake for 35 to 40 minutes until the crust is golden brown and the pears are tender.
Notes
Keep the butter very cold to ensure a flaky crust. If the dough gets too soft while rolling, pop it back into the fridge for 10 minutes. Serve warm with vanilla ice cream or a dollop of fresh whipped cream. Store at room temperature for one day or refrigerate for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg