- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Pear pies and tarts
A very easy pear tart with ready rolled puff pastry. Serve with vanilla ice cream or caramel sauce.
6 people made this
- 1 (375g) ready rolled puff pastry
- 3 to 4 large pears , peeled, seeded and sliced
- 3 tablespoons ground almonds
- 1 small handful almond flakes
- 2 heaped tablespoons light brown soft sugar or demerara sugar
- 1 tablespoon butter
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat your oven to 200 C / Gas 6. Grease a tart tin with a removable bottom, if possible.
- Spread the puff pastry on a work surface lightly coated with flour and roll out to to fit the tin. Line the tin with the pastry and prick several times with a fork.
- Spread the ground almonds over the pastry and arrange the pear slices in a decorative circle pattern. Scatter the almond flakes and sugar on top and dot with butter.
- Bake till golden brown, about 35 minutes.
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Puff Pastry - pre-made and frozen puff pastry from Pepperidge Farms makes this recipe extra easy. You will only need half of a sheet for the two tart pans. using puff pastry for the pear tart makes this a flaky easy and elegant dessert.
Pears - make sure to use a fully ripe pear. One regular size is enough for these two tarts. My harry and David pears are huge so I only needed half . The unused pear can be refrigerated and put in a salad or freeze for later use in another tart.
If you don't have fresh, no worries, you can used canned, just rinse them first.
Cream Cheese - You can use a full-fat, reduced-fat, or a Neufchâtel cheese. I've made quit a few cream cheese fillings and cheesecakes with Neufchatel without any baking issues or taste problems.
Sugar - this is your basic white granulated sugar.
Egg - small batch recipes sometime only need a partial egg, so for something like the cream cheese filling, I use the white only and the yolk is refrigerated for the morning breakfast.
Vanilla Extract - Use a pure vanilla extract or a vanilla paste.
Cinnamon Sugar - I always have a shaker ready for Cinnamon toast and just sprinkle on a bit before baking. The ratios is 1:1 for the cinnamon and the sugar.
- 1 sheet frozen puff pastry - thawed, unfolded, and lightly rolled
- 2 Bartlett pears, halved and cored
- 2 d'Anjou pears, halved and cored
- 1 red pear, halved and cored
- 2 tablespoons white sugar
- ½ lemon, juiced
- ½ (8 ounce) package cream cheese, softened
- ½ cup confectioners' sugar
- ½ teaspoon vanilla extract
- 1 tablespoon turbinado sugar
Preheat oven to 400 degrees F (200 degrees C). Fit puff pastry into a 10-inch square tart pan with removable sides.
Place a pear half, cut-side down, onto a work surface. Place a chopstick above and below the pear half, so the pear is framed on the top and bottom. Thinly slice the pear half lengthwise, stopping when the knife hits the chopstick and leaving the bottom 1/4 inch of the pear intact. Repeat with the remaining pear halves.
Place hasselbacked pears in a bowl add white sugar and lemon juice and gently toss to coat. Let hasselbacked pears stand for 5 minutes.
Mix cream cheese, confectioners' sugar, and vanilla extract together in a bowl spread over puff pastry. Arrange hasselbacked pears over cream cheese layer, cutting some of the halves into quarters if needed to fit them in. Slightly fan out each pear and drizzle any accumulated juices from the pear bowl over pears. Sprinkle turbinado sugar over tart.
Bake in the preheated oven until crust is puffed and lightly browned and juices are bubbling, about 35 minutes. Cool tart for 15 minutes before slicing.
What you need to make this galette:
Puff Pastry for the dough. You can always use homemade pie crust, and I have an easy all butter recipe here, but puff pastry is such a great hack!
Fruits for the filling: You can do pears, apples, or a mix of both. I really enjoyed mixing the two fruits, they complimented each other perfectly.
Ground Cinnamon and Ginger: For just a hint of spice. Both spices work so well with apples and pears.
Flour: A tablespoon of flour for thickening the filling and giving it that kind of gooey pie filling feeling.
Butter: This is a great trick! I read about it somewhere online, where adding a little butter on top of the filling gets it all caramelized and bubbly and delicious. SO YUM!
Egg Wash: Simply an egg that’s beaten that you can brush around the edges of the pastry so it turns golden brown.
That’s it! It’s a really basic list of ingredients, and you’ll see how fast this galette comes together.
- 14 ounces all-butter puff pastry, chilled
- 3/4 cup sugar
- 2 1/2 tablespoons unsalted butter
- 4 large Bartlett pears&mdashpeeled, cored and cut into 1/2-inch wedges
- 1/4 cup pear brandy
- 1/4 cup plus 2 tablespoons sliced almonds
- 6 tablespoons crème fraîche
Preheat the oven to 425°. On a work surface, sprinkle the top of the pastry with 1/4 cup of the sugar and, using a rolling pin, roll the sugar lightly into the dough. Flip the pastry and sprinkle with another 1/4 cup of the sugar. Roll out the pastry to a 12-by-16-inch rectangle. Using a 4-inch round plate as a template, cut out six rounds of pastry.
Transfer the pastry rounds to a parchment paper&ndashlined baking sheet and poke them all over with a fork. Top with another sheet of parchment and baking sheet and bake for 20 to 25 minutes, until the pastry is lightly browned. Remove the top sheet and parchment paper and bake the rounds for 10 minutes longer, until caramelized. Slide the paper and pastry rounds onto a rack and let cool.
Meanwhile, in a very large skillet, melt 2 tablespoons of the butter. Add the pears and cook over high heat, tossing gently, until barely softened, about 2 minutes. Add the remaining 1/4 cup of sugar and cook over high heat, stirring occasionally, until lightly caramelized, about 5 minutes. Remove the skillet from the heat and add the pear brandy. Return the skillet to the heat and cook until the liquid is nearly evaporated, about 2 minutes.
In a small skillet, melt the remaining 1/2 tablespoon of butter. Add the sliced almonds and cook over high heat, stirring, until golden, 3 minutes. Transfer the almonds to a plate and sprinkle with salt.
Dollop the crème fraîche on the pastry rounds and top with the pears and almonds. Serve right away.
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The Pears for this Frangipane:
You can use any pears you have access to for this recipe. I bought mine from a local farmers market and I believe they were comice pears but they didn’t say on the sign and I forgot to ask when I was buying them.
For the presentation, even though this is a very simple recipe, I though it would be nice to showcase the shapes of the pears by slicing the pears into thin strips. There is no peeling or coring of the pears.
You will just wash them and cut. As you begin to make your way to the center of the pear, the cut shapes start to look more beautiful. If your slices have a seed or two in them, just gently remove the seed and leave the cavity the seed came from intact.
It all plays into a more rustic presentation!
1/2 recipe dough (classic puff pastry dough, or quick puff pastry dough)
1/2 cup almond frangipane (or hazelnut frangipane)
5 or 6 roasted pear halves (allowed to cool)
2 tablespoons butter (melted, or the butter-sugar mixture from the roasted pears)
- Total Fat: 46.7 g
- Saturated Fat: 16.5 g
- Trans Fat: 0.9 g
- Cholesterol: 61.5 mg
- Sodium: 204.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 5.8 g
- Sugars: 10.2 g
- Protein: 10.3 g
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How to Make a Pear Galette
Pretty darn good, whether on its own or served with a nip of brandy (we definitely recommend the latter)..
FULL RECIPE: http://www.seriouseats.com/2017/10/how-to-make-a-pear-galette.html
Video taken from the channel: Serious Eats
Ingredients 1 pie crust 3 large, 4 medium, or 5 small pears 2/3 cup sugar, divided 1 tablespoon fresh lemon juice. Instructions To make the crust, combine flour, sugar, salt and cold butter cubes in the bowl. Knead until crumbly.
Pour in cold water. Using fork, stir until the dough comes together. Sprinkle with flour, shape into a ball then cover Core pears, cut them. Directions To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, allpurpose flour, granulated sugar In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pear.
Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts.
Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with. Bake Bake tart in preheated oven for 15-20 minutes. Reduce heat to 325 degrees and continue baking for 15-20 minutes or until crust is deep golden brown and pears are tender. Serve warm or at room temperature with lightly sweetened whipped cream or.
To prepare the pears, slice off each “hip” of the pear. This will leave you with a square core. Then slice each pear hip into ¼” slices and then place them on the.
List of related literature:
See &ldquoASSEMBLING PEAR TART&rdquo illustrations that follow recipe.
PEACH OR NECTARINE GALETTE: Replace the plums with 3 ripe peaches or nectarines, peeled, pitted, and sliced!/4in/6 mm thick.
(The dough can be refrigerated for up to 3 days) When you are ready to bake the galette, center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9to 9%-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with a silicone baking mat or parchment paper.
The second section describes how to make a wonderfully versatile cobbler dough that can also be cut into scones and shortcakes or filled with fruit for turnovers.
Bake galette until pastry is golden and apples are tender, 40 to 45 minutes.