Dessert / Fruit

First day of Xmas: Rustic Pear Galette

I know the first day of Xmas is technically the 25th of Dec, and not the 12th. But really, who wants to look at Xmas recipes after Xmas? So instead, I’ll be counting down to Xmas in twelve days. Sing along with me: On the first day of Christmas, my True Love gave to me… A rustic pear galette!

This is a simple recipe that doesn’t even require a mixer. All it needs is your hands and some love to make it happen. It’s perfect for those who like fruit in their dessert, especially after all that turkey and ham. And this can be easily made sugar-free for your diabetic or weight-watching relatives since the very little amount of sugar can be substituted with honey or a sugar substitute.

Pear Galette
Yields: One 8″ freeform tart

Pate Brisee:
(Adapted from the Michel Roux Pastry book)

250g plain flour
150g butter, cold
1 tsp fine salt
1 egg
1 tbsp cold milk

1. Place flour, salt and cold butter onto work bench.

photo 1

Make sure butter is cold cold cold before you begin! In a hot tropical kitchen, I sometimes put my butter in the freezer for a few minutes to really chill it down. But don’t let it freeze!

2. Using a pastry cutter or knife, cut butter into small pieces while coating them with flour.

photo 2

3. Using only your fingertips, pinch butter cubes into smaller peanut-sized pieces.

photo 3

The larger the fat lumps, the flakier your pastry will be. But if you like a mealy dough, go ahead and rub the butter into the flour until a crumb-like texture.

4. Mix the egg and cold milk together, then pour it into your butter-flour mixture. Using your finger, incorporate the flour mixture into the liquid in the middle until it forms a dough.

photo 4

Make a well in the middle of the butter-flour mixture and pour liquid in

5. Knead it until the dough just comes together. Don’t overwork it as it will become tough. Shape into a block, cling-wrap and refrigerate for at least 4 hours.

photo 1

It’s best to let the dough rest in the refrigerator overnight so the starches can absorb the liquid, resulting in a stronger dough that’s easier to roll out

Pear filling:

2 firm but ripe pears
30g unsalted butter
60g sugar (Substitute with 40g honey to make it sugar-free!)
1/4 tsp ground cinnamon
1 tbsp vanilla extract

1. Peel and core pears. Then cut each pear into 16 wedges.

2. In a pan over high heat, add pears and let them brown slightly. Add in butter and sugar and let it cook for about 1 minute. Remove from heat and add cinnamon and vanilla. Let mixture cool.

photo 2

Be careful not to cook pears down too much as they will be cooked again in the oven.

Assembling the galette:

1. Roll out pate brisee to 3-5mm thickness and trim edges to form a large circle. Then arrange pear slices in the middle, in any fashion you like.

photo 32. Wrap the edges of the pears with the border of uncovered dough. Apply egg wash (an egg beaten with a dash of milk)

photo 4

Only egg wash the pastry border that is exposed to give it a nice golden-brown hue

3. Bake at 400oF/200oC for approximately 15-18 minutes until pastry is golden-brown.

4. Serve warm with ice-cream or whipped cream!


First day of Xmas recipes: Rustic Pear Galette… DONE!


12 thoughts on “First day of Xmas: Rustic Pear Galette

  1. Pingback: Third day of Xmas: Creamy Chicken Pie « fait maison

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  4. Pingback: Sixth day of Xmas: Light-as-a-feather Pavlova « fait maison

  5. I love the simplicity yet elegant way that you first provide relevant historical or cultural background for the dish, followed by straightforward, step-by-step instructions that even a person who hates following recipes (me!) would follow along. How can I go wrong with those clear, exquisite pictures of what I need to do at each step? Bravo, Mag! I can see you delivering what you are doing on your blog in your own pastry show on TV!

  6. Pingback: Seventh Day of Xmas: Puffy Profiteroles « fait maison

  7. Pingback: Eighth Day of Xmas: Pumpkin Panna Cotta « fait maison

  8. Pingback: Ninth Day of Xmas: Rum & Raisin Semi-freddo « fait maison

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  12. Pingback: Finale: Twelve Days of Xmas Recipes… DONE! « fait maison

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