Desserts often possess that class in even the most mundane occasion. Of course, some desserts such as the Pear Raspberry Galette are a perfect blend between finesse and comfort. A buttery crust bakes its way into the oven accompanied by the fruity sweetness of pears and the pungent burst of raspberries. This dessert feels decadent but in control enough to satisfy both casual urges and full blown grand events.
The galette is a classic French pastry and very rustic and versatile. Essentially a free-form tart, you need not have a pie dish or any special shaping skills for this one. Thus, it makes it an ideal candidate for home bakers across India who love trying international recipes. With the bare minimum of ingredients and the maximum amount of flavor, the Pear Raspberry Galette does complete justice to the bright, fruity notes of seasonal produce.
Ingredients
For the crust:
For assembly:
Method
To make the crust, put the flour, salt, and sugar in a large bowl. Add the cold butter cubes and rub them into the flour mixture using your fingertips until it resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together. Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
While the dough is chilling, make the filling. In a bowl combine the pear slices and raspberries. Sprinkle the brown sugar, cinnamon, cardamom, cornstarch, and lemon juice over the fruit, gently tossing until the fruit is evenly coated. Let the flavors meld and set aside.
Roll out the chilled dough on a floured surface into a rough 12-inch circle. Transfer the dough onto a baking sheet lined with parchment paper. Pile the fruit mixture into the center of the dough, leaving a 2-inch border around the edges. Fold the edges of the dough over the filling, pleating it as you go to form a rustic crust.
Brush the crust with beaten egg and sprinkle with sugar for a golden finish. Bake the galette in a preheated oven at 190°C for 35–40 minutes or until the crust is golden brown and the fruit is bubbling. Let it cool slightly before serving.
Serve the galette on a wooden board or a ceramic platter. Cut it into wedges, slightly overlapping them for visual appeal.
Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy texture perfectly balances the crisp crust and juicy filling.
Dust the top with powdered sugar or drizzle with a little honey. Top with a fresh mint sprig or a few raspberries for a finishing touch.
Spread a thin layer of almond frangipane on the dough before adding the fruit filling. Made with almond flour, sugar, and butter, this nutty layer pairs beautifully with the pears and raspberries.
Once the galette has cooled a little, drizzle over melted dark chocolate over the fruit and crust. The bittersweet chocolate adds a luxurious depth to the flavors.
Add a zest of orange or lemon to the fruit filling for a zesty undertone. It enhances the freshness of the raspberries and balances the sweetness of the pears.
If you have leftover galette, it is best to store it in a way that preserves its flaky crust and juicy filling. Place the galette in an airtight container or wrap it tightly with aluminium foil. Store it in the refrigerator to keep the fruit filling fresh and prevent the crust from becoming soggy.
When you’re ready to enjoy it again, reheat the galette in a preheated oven at 180°C for 10–15 minutes. This method helps restore the crispness of the crust and warms up the fruit filling without compromising the texture.
Avoid leaving the galette at room temperature for too long, especially in a wet climate, as the fruit filling might go bad. For long-term storage, you can freeze the baked galette. You can wrap it tightly with cling film and then with foil before placing it in the freezer. Reheat by using the same oven method but ensuring the galette is properly warmed.