Pear Galette with Ginger Baking Sense®
Step 1. Place a rack in lower third of oven and preheat to 375°. Whisk ½ cup (60 g) almond flour or meal, ¼ cup (50 g) granulated sugar, 2 Tbsp. all-purpose flour, 1 tsp. ground cardamom, and 1.
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Using a pastry brush, brush the dough evenly with the beaten egg. Sprinkle the 2 tablespoons of sugar over top of the dough. Bake the galette until golden brown - about 50-55 minutes. If it starts to get too brown, place a piece of foil over top. Transfer to a rack and let cool.
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Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired. Refrigerate the shaped galette for at least 15-20 minutes as the oven preheats (next step), and up to 8 hours. If refrigerating for longer than 1-2 hours, cover it lightly.
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Make A Perfect Pear Galette With Exceptional Ease. About. Join Food Editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she demonstrates her surprisingly easy-to-make recipe for a stunning.
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04. Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Begin assembling the galette. Lightly flour a large surface and place the refrigerated disk of dough in the center. Using a rolling pin, roll the dough into a large circle approximately 12 inches in diameter and ¼ - ½ inch thick.
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Refrigerate the pie dough while you prepare the filling. In a medium bowl, toss the pear slices with the lemon juice. Then, add the sugar, flour, ginger, cinnamon, and a pinch of salt. Toss well until the sugar dissolves. Evenly spoon the pear filling in the middle of the pie dough, leaving a 2'' border.
Pear and ginger galette stock image. Image of pastry 197093945
Arrange pear slices on top, overlapping slightly. Sprinkle with the remaining ginger mixture. Bake, uncovered, in a 400 degree F oven for 18 to 20 minutes or until pastry is golden and pears are tender. Serve warm. If desired, top each serving with whipped cream and additional crystallized ginger. Makes 8 servings.
Rustic GingerPear Galette comes together quickly using fresh, ripe
Sprinkle the pears with the ginger mixture. Bake on the lower shelf in the oven for 20 minutes, until puffed and golden. Let cool on a rack for five minutes before cutting.
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This juicy, jammy ginger pear galette combines pear and bits of crystallized ginger with a super flaky, golden brown all-butter pie crust. Skip to content Sally's Baking Addiction
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3 lb (1.4 kg) pears. 1⁄2 cup (125 mL) sugar. 3 Tbsp (45 mL) ginger (preserved or crystallized), chopped in small chunks. Measure 5 oz (150 g) butter and put it in the freezer, in 1 piece, for 30 minutes or more. Whisk together the flour, sugar, and salt in a large bowl. In a cup, whisk the egg yolk and cold water until well blended, and set.
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After a few pulses, flour, butter, and water whir together into your galette dough. That's all! Once the dough comes together, roll it out into a circle. Cut the pears so you can fan the slices on top of the dough, leaving about a one-inch boarder before sprinkling with cinnamon, sugar, and ginger.
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Chill the galette in the refrigerator for 30 minutes on a baking tray. Preheat your oven to 400° F. Take the galette out of the refrigerator. Brush the dough with the egg wash and sprinkle with sugar. Bake for 35 to 40 minutes, until the crust is golden brown and the pears are soft, but not mushy.
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Line a baking sheet or tart pan with parchment paper. Sprinkle flour over a cutting board and then roll the pastry dough into a 14-inch round. Place the round on the lined baking sheet or tart pan and refrigerate for at least 30 minutes. Combine 1/4 cup sugar, cornstarch, and salt in a medium bowl. Cut the pears in half.
Rustic Ginger Pear Galettes
Roll the pie dough to 1/4″ thick. Build the galette right on a sheet pan or a peel to make transferring it to the oven easier. Sprinkle the dough with a layer of bread crumbs to the juices. This prevent the crust from becoming soggy. Arrange the peeled and sliced pears over the bread crumbs. Sprinkle the pears with the ginger sugar.
Pear and ginger galette stock photo. Image of cuisine 197093950
Remove galette from the oven. Stir pear or lemon curd together with bourbon in a microwave-safe bowl. Microwave on High until mixture bubbles, about 1 minute. Brush mixture over pear filling. Sprinkle candied ginger over all. Using the parchment paper, slide the galette onto a cooling rack and allow to cool completely.
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Scatter the butter over the filling. Brush the crust with the egg wash and sprinkle with 2 teaspoons coarse sugar if desired. Bake until the crust is a deep golden-brown, the juices are bubbling, and the fruit is tender, 35 to 40 minutes. Slide the parchment with the galette on it onto a wire rack and let cool completely.
