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    Meal Type / Desserts / Fruit / Personal pear galettes

    Personal pear galettes

    January 31, 2013 by Sarah Menanix · Modified: Jun 14, 2014

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    PearGalette_2

    I bribe my friends with baked goods. And fortunately for me, my friend Angi has a nagging sweet tooth she can't ignore. Like me, she swoons over freshly baked desserts, but turns her nose up at chocolate. So when I needed someone with impeccable handwriting to help me address our Save-the-Date cards, I pulled out the flour, sugar, and butter to lure Angi and her steady penmanship over for the evening. It also just so happened to be a few days after her birthday, so these personal pear galettes served a dual purpose. Win-win.

    To add icing on the cake, my friend Spike had just inquired about the whereabouts of his Save-the-Date the day before. He'd already received a Save-the-Date for another wedding on the same day as ours and wanted to know what I could do to convince him to come to ours. When I told him I'd hand deliver it the next day, he responded, "hand delivered with delicious _______." He was about 75% joking and 25% secretly hoping I'd see past his sarcasm and show up with a piping hot pastry. With luck on his side, I pulled into his driveway with a personal pear galette in one hand and his Save-the-Date card in the other. And within minutes, I got a text that read, "was I only supposed to eat part of that? because I ate the whole thing." I normally make this galette as a full-sized tart, but it's so addicting that I think turning it into a personal serving helps with portion control. Flakey buttery crust, warm juicy pears, and a hint of sweetness to tie it all together. Certainly not on the pre-wedding healthy eating regimen, but a welcome indulgence when your friends need freshly baked dessert.

    PersonalPearGalette_2

    Plus, this tart recipe is about the easiest dessert you can make, while still serving up a warm pastry that feels super fancy. With balancing writing, data collection, wedding planning, and preparing to move, quick and easy is the best kind of after-dinner treat. Yup, you heard me, WE'RE MOVING! On March 1st, we're upgrading from about 350 square feet to 1400 square feet with a full kitchen, a dining room, and mature pear, fig, and lemon trees in the backyard! I foresee a lot more pear galettes in my future. We're certainly sad to leave our little character-filled in-law, amazing landlords that have become like family, and quaint neighborhood, but we're looking forward to being able to own more than 4 cups, store our stock pot out of its box in the garage, and cook dinner and dessert without having to do the dishes in between. That's right - our move to El Cerrito means no more pint-sized kitchen for this home cook!

    Personal pear galettes (Adapted from Smitten Kitchen)
    Makes 6 personal pear galettes, or 2 larger galettes

    Pastry crust

    • 2 cups all-purpose flour
    • 1 teaspoon sugar
    • ¼ teaspoon salt
    • 12 tablespoons of unsalted butter, sliced into tablespoon-sized pieces, softened to room temperature
    • 7 tablespoons of iced water (ice removed)

    Pear filling 

    • 4-5 pears (I used anjou pears), peeled, cored, and sliced thin
    • 4 tablespoons unsalted butter, melted
    • 6 tablespoons of sugar (divided by how many galettes you're making)
    1. First prepare the dough. Combine the flour, sugar, and salt in the bowl of a food processor (you can also do all of this with your hands if you don't have a food processor).
    2. Add the softened butter and pulse until the largest pieces are about the size of a pea.
    3. One tablespoon at a time, dribble in the iced water, pulsing until the dough holds together when pinched with your fingers.
    4. Roll the dough into a ball and flatten into a disc. Wrap with plastic and refrigerate for 30 minutes.
    5. Preheat the oven to 400ºF.
    6. Divide the dough into 6 equal pieces. One at a time, roll out the dough with a bit of flour on a piece of wax or parchment paper, until it's about 8-10 inches in diameter. Place each rolled-out disc of dough on a parchment-lined (or lightly greased) baking sheet.
    7. Overlap the pears on each rolled-out disc of dough, leaving a 2 inch ring around the outside. Fold the dough on the edges back over the pears, crimping the edges.
    8. Brush the dough and pears with the melted butter. Sprinkle a teaspoon of sugar each over the dough edge. Sprinkle 2 teaspoons of sugar over the pears on each galette.
    9. Bake until the pastry crust has turned to a dark golden brown, about 30-35 minutes, rotating the pan halfway through.

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    13 Comments

    1. Sher -

      February 01, 2013 at 7:48 am

      Can't wait to see the culinary stunts you you will be whipping up in your new "not so pint-sized" kitchen!! :)

      Reply
    2. afracooking -

      February 01, 2013 at 10:08 am

      So pretty! I can just smell these baking!

      Reply
    3. Alana -

      February 03, 2013 at 7:07 am

      How smart! I must make these.

      Reply
    4. Colette @ JFF! -

      February 04, 2013 at 1:23 pm

      There's a guilty pleasure in having your very own galette!

      Reply
    5. My Geisha Clarkson -

      August 23, 2013 at 12:09 pm

      I just popped these in the oven and they smell wonderful, cant wait to taste them, will let you know what everyone thought of them.

      Reply
      • Sarah Menanix -

        August 23, 2013 at 9:22 pm

        Ooo! Would love to hear how they turn out! We just moved into a house with a GIGANTIC pear tree in the back yard. Pretty soon I'll have pear galettes coming out of my ears!

        Reply
    6. Pauline howorth -

      February 09, 2014 at 3:28 am

      I'm from the UK don't know weight of tablespoon of butter?

      Reply
      • Sarah Menanix -

        February 09, 2014 at 7:23 am

        Thanks for stopping by Pauline! 1 tablespoon of butter equals 14.18 grams. Hope this helps! Happy baking:)

        Reply
    7. Terra -

      June 17, 2017 at 9:42 am

      Just made this and didn't have enough pears, so I added fresh blueberries. Turned out amazing! Thanks!

      Reply
    8. diana -

      March 31, 2018 at 11:39 am

      Can I use puff pastry? I know homemade would be better, but I am in a bind for time and have some leftover puff pastry! Any suggestions welcome!

      Reply
    9. Kathy -

      September 01, 2020 at 5:30 pm

      Made this today, it is incredible! One of the best desserts I've ever made.

      Reply
    10. Peggy -

      January 29, 2023 at 6:19 am

      Do u use salted or unsalted butter and can u use margarine or Cisco?

      Reply
      • Sarah Menanix -

        January 30, 2023 at 11:14 am

        I use unsalted butter. I've not tried the recipe with margarine or cisco, but if you had a pie dough recipe using either, that would work in place of this pie dough!

        Reply

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