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Rustic Pear Galette with Apricot Glaze

 
68

A super juicy and tasty pear galette and it's also very easy to make. This delicious and rustic galette is not too rich, not too sweet and just the right balance. An ideal dessert for fall, especially it's best served while it's warm.

Yield

4

servings

Prep

20

min

Cook

25

min

Ready

50

min

Trans-fat Free, High Fiber
 

Ingredients

For the dough:
¾ cup whole-wheat flour
¼ cup barley flour
or whole wheat flour
*
¼ cup all-purpose flour
plus extra for rolling and dusting
2 tablespoons sugar
¼ teaspoon baking powder
*
¼ teaspoon salt
teaspoon baking soda
*
4 tablespoon canola oil
or olive oil
1 tablespoons butter
melted
cup milk
½ tablespoon lemon juice
teaspoon almond extract
*
teaspoon vanilla extract
*
For the almond base:
1 large eggs
½ tablespoon sugar
¼ cup almonds
finely ground
1 teaspoon butter
melted
1 teaspoon canola oil
or olive oil
teaspoon almond extract
*
teaspoon vanilla extract
*
For the filling:
3 each pears
firm and ripe, such as Anjou or Bartlett
2 tablespoon lemon juice
fresh
1 ½ teaspoons lemon zest
freshly grated
3 tablespoons apricot preserves (jam)
jam

Directions

To make the dough:

In a large mixing bowl, add the flours, sugar, baking powder, salt, baking soda, and whisk until well combined.

In another bowl, whisk together the oil, butter, almond and vanilla extracts until well mixed.

Pour the liquid mixture into the flour mixture, and stir with your fingers or a wooden spatula until it comes together and forms a rough ball.

Transfer the dough onto a cutting board or a working surface, and knead for a few minutes until it forms into a smooth and elastic ball.

Wrap with a plastic wrap and refrigerate for about half an hour to 1 hour.

The dough can be made 2 to 3 days in advance, then keep it int he refrigerator.

To make the almond base:

Whisk the egg white and sugar in a medium bowl until frothy, 2 to 3 minutes.

Add the finely ground almonds, butter, oil, vanilla and almond extracts.

Whisk until well mixed. Keep it in the refrigerator. To prepare the pears:

Peel and core the pears, cut into ¼ inch thick slices.

Toss the pears gently with the lemon juice and zest in a medium bowl.

To assembled the rustic galette:

Preheat the oven to 425°F.

Lightly sprinkle flour on a large sheet of parchment paper.

Place the chilled dough on top and sprinkle a bit more flour;

Roll out the dough into a circle 12 to 13 inches in diameter, dust a bit more flour as needed if the dough seems too sticky to roll. (Or place another large piece of parchment paper in order to roll the dough out easily.)

Peel off the top layer of parchment if using, then Invert the dough onto the center of a large baking sheet coated with cooking spray, or lined with baking mat, or a large piece of parchment.

Spread the almond base with a spoon over the dough, leaving a 1-inch border.

Arrange the pear slices into whatever patterns that you like over the almond base,

Brush the apricot jam evenly over the pear slices. If the jam is too thick, you may need to warm it up before brushing.

Rustically fold the edges of dough over the pears, crimping the dough to enclose the ends of the pears.

Bake for 25 to 30 minutes, or until the pears are tender and crust is golden.

Cover the edges of the galette with a ring of foil to prevent the crust from being burnt if it's already well browned.

Then turn on the broiler, broil for about 1 minute or until pears are golden brown, watch carefully, and it does not take long, 1 minute or so.

Remove from the oven and let cool on the baking sheet for a few minutes on a wire rack.

Serve warm, at room temperature or chilled with vanilla ice cream if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 254g (9.0 oz)
Amount per Serving
Calories 46143% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 226mg 9%
Total Carbohydrate 21g 21%
Dietary Fiber 8g 32%
Sugars g
Protein 16g
Vitamin A 6% Vitamin C 20%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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