Pears were a favorite food of the ancient Greeks and Romans and the poet Homer described them as “gifts from the gods,” likely due to their sweet juiciness. They are one of the highest-fiber fruits, offering six grams per medium-sized fruit, and a fair amount of vitamins C, K, B2, B3 and B6. For expecting or nursing moms, they also contain folate. While there are over 3,000 varieties of pears, the Bartlett is the most popular in the United States with Oregon and Washington producing 88% of the nation’s fresh pear crop. Pears are almost always picked by hand, and they travel well as they best ripen off the tree. The best way to check for ripeness is to “check the neck.” To do this, gently press near the stem with your thumb. When it gives to gentle pressure, the pear is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle, chances are it will be overripe. In China it is considered bad luck for lovers or friends to share a pear because it may result in a quarrel or separation, but that is not a problem here at home.
Ingredients
- 3 Asian pears, cored and cut into
- ⅛-inch slices using a mandoline
- 3 tablespoons brown sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ginger
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, chilled and cut into small pieces
- ¼ cup slivered almonds
- ⅓ cup honey (for drizzling)
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- 1 cup unsalted butter (2 sticks), grated and well chilled
- 4–6 tablespoons ice water
- 1 egg, whisked, for egg wash
- 1 tablespoon coarse sugar
- Vanilla ice cream
- Sprinkle of cinnamon
- ¼ cup slivered almonds, optional
- ⅓ cup honey for drizzling, optional
Instructions
(The crust may be mixed by hand or with a food processor.)
For the crust, mix the flour, sugar and salt together in a large bowl with a whisk until evenly distributed.
Prepare the ice water by filling a small bowl with ice cubes and adding water.
Place the grated butter in the flour mixture. Using a pastry blender, cut the butter and flour mixture together until a coarse texture is reached with some pea-sized pieces of butter remaining.
Add 2 tablespoons of the ice water by sprinkling on top of the flour/ butter mixture. With a fork, gently toss the mixture. Continue adding ice water 1 tablespoon at a time, tossing after each addition until a rough ball of dough forms. (Avoid adding too much water.)
Flatten the dough ball into a disk about a 1 inch thick, and wrap in plastic wrap.
Chill the wrapped dough disk for an hour, or overnight.
On a pastry slab or a cutting board, divide the dough into 2 even balls. Roll out each crust directly on a sheet of parchment paper into a rough square shape, about 1/8 inch thick. Create straight edges by folding 1 inch of the dough onto itself around the perimeter to create a crust. Chill for 15 minutes.
Preheat oven to 425°F.
Meanwhile, prepare the filling. In a large bowl, mix the pear slices with the brown sugar, vanilla, lemon peel, lemon juice, cinnamon, nutmeg, ginger and salt. Toss until evenly coated.
Assemble the galettes: Carefully arrange pear slices on the dough, overlapping the slices. Fold over crust.
Distribute the butter pieces evenly on the pears and use a pastry brush to brush the crust with the lightly beaten egg. Sprinkle the coarse sugar on top of the crust.
Bake for about 30 minutes, or until the crust lightly browns. Serve while still slightly warm, with vanilla ice cream and a sprinkling of cinnamon.
About this recipe
Recipes sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers. For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box
