I think pears are romantic! And this easy Pear Galette speaks my culinary love language... easy and yummy!

Pears are a beautiful, perfumy elegant fruit with a honey-laced flavor and succulent texture! There are 3,000 varieties of pears know around the world. What a delicious world we live in!

Here's how to make this luscious dessert!...

I had an abundance of pears after posting a tablecape tribute to the pear. Click here to see the tablescape. Not wanting them to go to waste I made a couple of pear galettes. A galette is a rustic open faced tart, or pie. Wonderfully formed and filled with fruit.

This galette is very easy to make. The pate brisee (butter pie dough) and pear galette are from Martha Stewart. I promise, this is the best and easiest pie crust to work with!

Pate Brisee
•2 1/2 cups flour
•1 teaspoon salt
•1 teaspoon sugar
•1 cup (2 sticks) chilled butter, cut into small pieces
•1/4 to 1/2 cup ice water

Put flour, sugar and salt into the bowl of a food processor and pulse a couple of seconds to mix.
Cut butter into small pieces. This is best done right on the wrapper, because it won't stick and  when cut is easily transported to the food processor.

 Pulse until mixture resembles course meal.

Add a stream of water just until dough holds together.

Put on pastry cloth dusted with flour and divide into 2 lumps.
Form into discs and cover with plastic wrap. Refrigerate for 1 hour.

Preheat oven to 400 degrees.

Pear Galette
5 ripe pears
1 tsp corn starch
1/4 cup sugar
1 pinch of salt
dusting of cinnamon
1 TBS butter, cut into small pieces
1 egg
sanding sugar
apricot jam

Peel the pears and core with a melon baller. Cut into 1/2 inch pieces.

Add cornstarch, sugar and salt. Mix gently.

Roll out dough to a 14 inch circle.

Put dough on a baking sheet lined with parchment paper.

Pile pears in the center of the dough. Sprinkle with cinnamon.

Bring the sides of the dough towards the center of the galette.
Dot pears with butter.

Make an egg wash and brush it on the dough. Sprinkle with sanding sugar. Warm 2 TBS apricot jam in the microwave until melted. Pour over pears in the opening of the dough.

Put the galette in the refrigerator for 15 minutes. Remove and put in oven.
Bake for 1 hour until the center is bubbly and the crust is browned.

Let sit until galette reaches room temperature. Slice as you would a pie and serve with ice cream or whipped cream.


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