Pear Galette with Ginger Recipe

Name: Pear Galette with Ginger
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 refrigerated, pre-made pie crust; 1 Tablespoon all purpose flour, divided; 3 or 4 red pears, washed, cored, and thinly sliced; 1 Tablespoon lemon juice; 1/4 cup light brown sugar; 1 Tablespoon cornstarch; 1/4 teaspoon ground ginger; Pinch of salt; 2 Tablespoons unsalted butter, cut into small pieces; 1 beaten egg; 2 Tablespoons pear or lemon curd; 2 Tablespoon bourbon. see note; 2 teaspoons minced candied ginger, or to taste

Cook Time: 35 minutes

Ingredients

1 refrigerated pie crust
1 tablespoon all-purpose flour, divided
3 or 4 red pears, cored and thinly sliced
1 tablespoon lemon juice
1/4 cup light brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1 pinch salt
2 tablespoons unsalted butter, cut into small pieces
1 large egg, beaten
2 tablespoons pear or lemon curd
2 tablespoons bourbon (optional)
2 teaspoons minced candied ginger, or to taste

Directions

Step 1: Preheat the oven to 400F (200C). Line a sheet pan with parchment paper and sprinkle about 1/2 tablespoon of flour in the center of the pan.

Step 2: Bring the refrigerated pie crust to room temperature following the manufacturer's instructions.

Step 3: In a medium mixing bowl, toss the pear slices with lemon juice. In a small bowl, combine brown sugar, cornstarch, ground ginger, and salt. Sprinkle the dry ingredients over the pear slices and toss to coat evenly.

Step 4: Unroll the pie crust and place it in the center of the prepared pan. Sprinkle the remaining flour over the crust and roll it into a 12-inch circle.

Step 5: Starting 2 inches from the edge of the pie crust, arrange the pear slices on the dough in a pleasing design all around the circle. Stack any extra slices in the center.

Step 6: Dot the pear slices with small pieces of butter, and drizzle any remaining juices from the bowl over them.

Step 7: Fold the edges of the crust over the pears, creating pleats every few inches. If the pleats don't hold, lightly moisten the crust with wet fingertips.

Step 8: Lightly brush the crust with the beaten egg.

Step 9: Bake in the center of the preheated oven for 35 to 40 minutes, or until the crust is golden brown and the pears are bubbly.

Step 10: Remove the galette from the oven. In a microwave-safe bowl, stir together pear or lemon curd and bourbon. Microwave on High until the mixture bubbles, about 1 minute.

Step 11: Brush the curd mixture over the pear filling. Sprinkle the minced candied ginger over the galette.

Step 12: Using the parchment paper, slide the galette onto a cooling rack and allow it to cool completely.

Step 13: When ready to serve, use the parchment paper to transfer the galette to a serving dish or cutting board. Hold the galette in place and carefully slide the parchment paper out. Cut into 8 wedges and serve.

Cook's Notes

If you prefer to make your own crust, use a recipe for a single pie crust, such as a Butter Flaky Pie Crust.
If you prefer not to include the bourbon, replace it with 1 tablespoon of water or lemon juice instead.

Nutrition Facts

Calories: 314 per serving
Total Fat: 15g (20% Daily Value)
Saturated Fat: 6g (30% Daily Value)
Cholesterol: 37mg (12% Daily Value)
Sodium: 216mg (9% Daily Value)
Total Carbohydrate: 42g (15% Daily Value)
Dietary Fiber: 3g (12% Daily Value)
Total Sugars: 16g
Protein: 4g (8% Daily Value)
Vitamin C: 3mg (4% Daily Value)
Calcium: 25mg (2% Daily Value)
Iron: 1mg (8% Daily Value)
Potassium: 146mg (3% Daily Value)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Pear Galette with Ginger

The pear galette, a rustic and free-form French pastry, has its roots in the French countryside where home bakers often prepared simple yet elegant desserts without the use of formal pie pans. Unlike traditional pies, galettes are celebrated for their casual, hand-folded edges, making them both visually charming and approachable for novice bakers. The addition of ginger and a hint of bourbon in this modern variant elevates the classic, providing a warm, spiced note that complements the natural sweetness of pears.

Regional Characteristics

Galettes are particularly popular in northern France, where seasonal fruits like pears, apples, and berries are abundant. While each region has its variationssuch as a buttery crust in Brittany or a slightly thicker, more rustic dough in Normandythe essence remains the same: simplicity and high-quality, fresh ingredients. Using red pears in this recipe not only adds vibrant color but reflects a local preference for fruit that is both sweet and firm, suitable for baking.

What Sets This Galette Apart

While many fruit-based desserts may resemble a galette at first glance, there are subtle differences that make this dish unique. Unlike a tart, which has a uniform crust pressed into a pan, the galettes crust is free-form and folded over the edges of the fruit, giving it a charming, rustic look. The inclusion of minced candied ginger and a touch of bourbon introduces a layered flavor profile, distinguishing it from standard pear tarts or pies. Additionally, the light brush of pear or lemon curd after baking adds a glossy finish that balances sweetness with acidity.

Where Its Typically Served

Pear galettes with ginger are versatile and can appear in various settings, from cozy home kitchens to upscale French bistros. They are frequently served as a dessert after a family meal or featured in cafes alongside coffee or tea. During seasonal gatherings and holiday celebrations, this dessert shines as a centerpiece because of its rustic aesthetic and aromatic spiced notes, making it both visually appealing and delectable.

Interesting Facts

The term "galette" originally referred to a flat, round cake in French cuisine, often made from buckwheat or wheat flour.
Free-form galettes like this one became popular as they required no specialized baking dish, making them ideal for home cooks in rural France.
Pears have been cultivated in Europe for over 3,000 years, and their combination with spices like ginger reflects centuries of experimentation in French pastry.
Adding bourbon or other spirits to fruit fillings is a modern adaptation, enhancing aroma and depth while maintaining traditional flavors.
Unlike pies that require precision and uniformity, galettes embrace imperfection, celebrating the artisanal, hand-crafted nature of baking.

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FAQ about Pear Galette with Ginger Recipe

To store leftover pear galette, place it in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to 5 days. To reheat, place it in a 350°F (175°C) oven for about 10-15 minutes to restore its crispness.

Yes, pear galette can be frozen. After baking and cooling completely, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To reheat, thaw in the refrigerator overnight and bake at 350°F (175°C) for 15-20 minutes.

Yes, you can substitute red pears with other varieties such as Bosc or Anjou pears. These will provide a slightly different texture and flavor, but they will still work well in the galette.

Yes, you can prepare the galette ahead of time. Assemble the galette, but do not bake it. Refrigerate it for up to 24 hours. When ready to bake, preheat the oven and bake according to the recipe instructions.

No, bourbon is optional. If you prefer not to use it, you can replace it with 1 tablespoon of water or lemon juice to add a touch of moisture and flavor.

If you don't have candied ginger, you can substitute it with finely grated fresh ginger or a small amount of ground ginger for flavor. The texture will be different, but it will still add a nice spice to the galette.

Yes, you can make your own pie crust instead of using store-bought. A homemade buttery, flaky pie crust works beautifully in this recipe. There are many recipes online for a single pie crust that you can use.

Yes, you can use other fruits like apples, peaches, or plums in place of pears. Adjust the cooking time slightly depending on the fruit you use, as some fruits release more moisture than others.

To make the crust crispier, you can sprinkle a small amount of flour on the baking sheet before placing the galette on it. This will help absorb any excess moisture from the pears. Also, make sure the crust is golden and fully baked, which will help maintain its crisp texture.

Comments

Melissa Sanchez

02/22/2023 12:02:50 AM

I can't wait to give this a try! I just stumbled upon it and thought that adding various spices for the holidays could really enhance the flavors. Whether it's nutmeg, cinnamon, cream of tartar, pumpkin spice, and more, the possibilities seem endless. By experimenting with different spices, it could turn into a timeless and classic dessert that pleases every taste bud. ❤️✨❤️✨❤️✨❤️✨