Free-Form Pear Galette

Name: Free-Form Pear Galette
Yield: Serves 6
Cuisine: France
Ingredients: 1 large egg; 5 tablespoons cold unsalted butter, cut into small pieces; 1 cup all-purpose flour; 1 teaspoon sugar; ½ teaspoon salt; Vanilla ice cream, whipped cream or crème fraîche, for; 2 tablespoons unsalted butter, melted; 2 teaspoons sugar; 1 teaspoon milk; 2 tablespoons apricot preserves, strained, or as needed; 2-3 firm-ripe Bosc pears (6-7 ounces each)

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

A galette is a rustic French country dessert, less formal than the precisely fluted tart. This one is an adaptation of a superb recipe from Diana Sturgis, test kitchen director at Food & Wine magazine.

The fruit is arranged atop a flat round of pastry, which is formed directly on a baking sheet. Because galettes are baked freeform, you can make them in any shape you like. Bake the galette shortly before serving dinner (not more than a coup