Pear Galette
Pear Galette
Yield
1 servingsPrep
50 minCook
60 minReady
2 hrsIngredients
For the dough
150 grams pastry flour
50 grams ground almonds
1 punch salt
75 grams sugar
1 egg
120 grams butter (cut in pieces)
pastry flour (to work)
For the filling
2 pears
2 tablespoons lemon juice
4 cloves
2 centiliters pear brandy
1 tablespoon powdered sugar
250 grams quark
1 egg
100 grams creme fraiche cheese
2 tablespoons honey
2 tablespoons vanilla sugar
powdered sugar (for dusting)
Ingredients
For the dough
150 grams pastry flour
50 grams ground almonds
1 punch salt
75 grams sugar
1 egg
120 grams butter (cut in pieces)
pastry flour (to work)
For the filling
2 pears
2 tablespoons lemon juice
4 cloves
2 centiliters pear brandy
1 tablespoon powdered sugar
250 grams quark
1 egg
100 grams creme fraiche cheese
2 tablespoons honey
2 tablespoons vanilla sugar
powdered sugar (for dusting)
Directions
- For the dough: Mix the flour with the ground almonds, salt, sugar, egg, and butter and knead into a smooth dough. Prom a ball and wrap in plastic. Chill for 30 minutes.
- Preheat the oven to 180°C (approximately 350°F). Line a tart pan with parchment paper.
- For the filling: Rinse the pears. Cut in half and remove the core. Cut into thin slices. In a bowl, mix the lemon juice, cloves, brandy, and powdered sugar. Toss with the pears.
- Mix the quark with the creme fraiche, egg, honey, and vanilla sugar until smooth.
- Roll out the dough on a floured surface and line the tart pan.
