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Pear Galette with Cinnamon Whipped Cream

January 21, 2009

For dessert on Sunday, I used up 2 pears from my fridge that I’d had before Christmas…I hope anyone who enjoyed this dessert doesn’t find that disturbing.  But they’d actually reached the perfect ripeness after that much time.  Pears are so good when they’re ripe, and so boring when they’re crisp like apples.  This tart is very quick to make and perfect when you want a simple, not too sweet dessert.  I think the cinnamon whipped cream was the best part and I’m going to make that the next time I make whipped cream.  This tart was adapted from a Food & Wine recipe and serves 6.

Ingredients:

For pear galette:

1 c all-purpose flour

4 t sugar

1/2 t salt

6 T unsalted butter- 5 T cold and cut into small pieces and 1 T melted

1 egg

1 t milk

2 large pears, preferably Bosc

nutmeg, for sprinkling

For whipped cream:

1 c whipping cream

2 t sugar

4 shakes ground cinnamon

Directions:

Place flour in a large bowl and mix with 1 t of the sugar and the salt.  Cut up butter into flour mixture until it resembles fine crumbs.  In a small bowl, beat egg and water together.  Sprinkle 2 T of the egg mixture over the flour mixture and mix together quickly.  Press mixture into a ball.  Place on lightly floured surface and pat into a 5″ disk.  Cover with wax paper and place in refrigerator until firm, but not hard.  Save the remaining egg for brushing the pastry dough.

Preheat oven to 425 degrees.  After dough has chilled, roll it out into 9 1/2″ circle.  Transfer disk to a greased baking sheet.  Roll the edge up into a small crust and crimp, if desired.  Brush edge with leftover egg.  Sprinkle 1 t sugar over bottom of the crust.

Peel, core and quarter pears.  Cut into thin slices, (about 16 per pear, or more if you can slice them thinner).  Arrange sliced on the crust in a spoke pattern, overlapping the slices slightly.  Brush pears with 1 T melted butter and sprinkle with remaining 2 t sugar, and 2 pinches of nutmeg.

Bake for 25-30 minutes until pears are soft and crust is golden brown.  Let cool to room temperature to serve.

For the whipped cream: put cream in medium bowl.  Using an electric mixer at low speed, begin to beat the cream, increaseing speed to high after about 30 seconds.  Slowly stream in 2 t of sugar and the cinnamon.  Beat until soft peaks form and serve with the pear galette immediately.

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One Comment leave one →
  1. Haley permalink
    January 21, 2009 10:57 am

    I think you forgot to mention the best part of this tart, which is that it is rustic. Rustic.

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