A quick(ish) pear galette for the laid-back baker who needs to get pleasure from fall baking nonetheless has no time to lattice a pie! To streamline the strategy, and significantly if kids want to help, I want to make the pie crust upfront so that after I’m capable of bake, all I’ve to do is roll out the dough, toss the filling, and assemble the galette. The pie crust will keep for as a lot as 3 days throughout the fridge and a month throughout the freezer (a superb selection in case you make quite a few straight). Serves 4.
Parts
Pie crust
1 ½ cups of all-purpose flour, plus further for flouring surfaces
½ tsp sea salt
10 tablespoons chilly unsalted butter (dairy or vegan), decrease into small cubes
4-5 tbsp ice-cold water
Filling
1/4 cup pecans
2 tbsp all-purpose flour
1 1/2 tsp ground cinnamon
¼ tsp ground nutmeg
2 tsp maple syrup
2 company pears, thinly sliced
1 tbsp modern lemon juice
Glaze
2 tablespoons honey
2 tablespoons butter
Instructions
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Preheat oven to 375ºF and line a rimmed baking sheet with parchment paper.
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Make the pie crust: Place the flour and salt throughout the bowl of a meals processor and pulse 3-4 events.
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Add the chilly butter and pulse 8-10 events until successfully built-in.
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With the meals processor working, add 4 tbsp of ice-cold water, one tbsp at a time. The dough ought to start to come back collectively; if not, add the ultimate tbsp of water.
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Swap the dough onto a frivolously floured ground, roll it proper right into a ball and flatten it proper right into a 4-inch spherical disc. Wrap the dough in plastic (I reap the benefits of a beeswax wrap) and place it throughout the fridge for an hour (or as a lot as 3 days).
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Put collectively the filling: Place the pecans, flour, 3/4 tsp cinnamon, and all of the nutmeg proper right into a meals processor. Combine until the substances have the consistency of flour. (This “flour” will in all probability be used as a base for the galette to take care of the flour from becoming too soggy from the pear juices).
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Swap the pecan flour mixture to a small mixing bowl and add the maple syrup. Be careful to not over mix it – you want the flour to be gritty, considerably than doughy.
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In an enormous mixing bowl, combine the pears and toss them with 1 tbsp of lemon juice and the remaining 3/4 tsp of cinnamon.
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Assemble the galette: Take away the dough from the fridge, flour a bit ground, and roll the dough proper right into a 10-12-inch circle. Swap the dough onto parchment paper, then place the parchment paper onto a baking sheet.
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Sprinkle the pecan mixture onto the middle of the pie crust, leaving a 2 inch clear fringe of pie crust (which you may later fold over onto the pears).
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Begin layering the pears on prime of the pecan mixture. Start throughout the heart, layering the pears barely and dealing your method within the course of the border of the pecan mixture.
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Fold the pie crust up and over the pears, pinching the overlapping edges collectively to form a nice seal. This doesn’t needs to be good – a messy, rustic galette is beautiful!
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Make the glaze: In a small pot, heat 2 tbsp of butter until melted. Take away from heat and allow to relax for 2 minutes. Then add 2 tbsp of honey and mix successfully.
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Using a pastry brush, unfold the glaze over the pie crust and the pears.
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Place the galette throughout the oven and bake for half-hour or until the pie crust begins to brown.
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Take away the galette from the oven and let cool for 10-Quarter-hour. Take pleasure in!