Ingredients
Scale
For the flaky crust
- 1 1/4 cups all purpose flour, spooned and leveled, plus more for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch cubes
- 1 teaspoon apple cider vinegar
- 3 to 4 tablespoons ice water
For the spiced pear filling
- 3 large ripe but firm Bosc pears (about 1 1/2 pounds), halved, cored and sliced 1/4 inch thick
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
To finish
- 1 large egg, beaten with 1 tablespoon milk
- 1 tablespoon coarse sugar, for sprinkling
- 2 tablespoons apricot jam, warmed until fluid
- Vanilla ice cream or lightly sweetened whipped cream, for serving (optional)
Instructions
- Make the dough. Whisk the flour, granulated sugar and salt in a large bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea sized bits of butter still visible.
- Bring it together. Stir the apple cider vinegar into 3 tablespoons of ice water, then drizzle it over the flour mixture while tossing with a fork. Add the last tablespoon of water only if the dough still looks dry, then gather it into a ball, flatten into a disk, wrap and chill for at least 1 hour.
- Toss the filling. Combine the pear slices with the lemon juice in a large bowl and toss gently to coat. Add both sugars, the cornstarch, cinnamon, ginger, nutmeg, cardamom, vanilla and salt, then toss again until every slice is evenly coated. Let the mixture rest for 15 minutes so the juices begin to release.
- Heat the oven. Position a rack in the lower third of the oven and preheat to 400°F. Line a large rimmed baking sheet with parchment paper.
- Roll the crust. On a lightly floured surface, roll the chilled dough into a rough 12 inch circle about 1/8 inch thick, turning it often so it does not stick. Transfer the round to the prepared baking sheet.
- Arrange the pears. Spoon the pears into the center of the dough in overlapping concentric circles, leaving a 2 inch border all around. Drizzle any juices left in the bowl evenly over the fruit.
- Fold and finish the edge. Fold the border up over the pears, pleating loosely every 2 to 3 inches and pressing gently to seal. Brush the folded crust generously with the egg wash and sprinkle with the coarse sugar.
- Bake until deeply golden. Bake for 35 to 40 minutes, until the crust is a rich golden brown and the pear juices bubble thickly in the center. If the edges brown too fast, tent them loosely with foil for the last 10 minutes.
- Glaze while warm. Brush the warm fruit with the warmed apricot jam for a glossy, professional finish. Cool the galette on the baking sheet for at least 20 minutes so the filling sets enough to slice cleanly.
- Serve. Slide the galette onto a serving board using the parchment as a sling, then cut into 8 wedges with a sharp knife. Serve warm with vanilla ice cream or a pour of cold cream if you like.
- Prep Time: 25
- Cook Time: 40