Rustic apricot-glazed pear galette
Rustic apricot-glazed pear galette

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rustic apricot-glazed pear galette. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Rustic apricot-glazed pear galette Inspired by the French master chef Jacques Pépin some pears found lying around and my wife's love for apricots! Finish the galette by crimping the dough together (think rustically) around the outside of the tart. In a sauce pan add the brandy and apricot preserves.

Rustic apricot-glazed pear galette is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Rustic apricot-glazed pear galette is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook rustic apricot-glazed pear galette using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Rustic apricot-glazed pear galette:
  1. Prepare crust
  2. Prepare 1 cup all-purpose flour
  3. Prepare 1 stick butter (cold & cubed)
  4. Take 1 tbsp sugar
  5. Prepare 3 tbsp water
  6. Make ready 1 egg for egg wash on top of crust
  7. Prepare filling
  8. Prepare 2 pears (peeled, cored, sliced 1/4" thick)
  9. Get 4 tbsp apricot jam (warmed)
  10. Take 2 tbsp butter

A galette is a term used in French cuisine and is basically a freeform pie that is made on a flat surface and not in an actual pie plate. One of the benefits to making a galette (or 'rustic tart', as they are also known) rather than a pie is that they are expected to look imperfect, rustic, and slightly messy. Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it'll keep it from sticking), then use it to fold over the edges of the galette.

Steps to make Rustic apricot-glazed pear galette:
  1. Preheat oven to 400° F.
  2. Pour flour and sugar in food processor (w/blade). Add butter and pulse about 5 seconds. (Chunks of butter should still be visible)
  3. Add water to flour mixture and pulse 10 seconds (until dough begins to form) DO NOT OVER MIX. We are looking to make a flaky/crumbly crust not a hard glutinous crust.
  4. Remove dough, press gently into a disc. Place on a sheet of plastic wrap on work surface. Place another sheet of plastic wrap on top of disc.
  5. Roll dough (between 2 plastic wrap sheets) with rolling pin until disc is a rough circle and will fit on your cookie sheet. (If dough begins to get too warm, pop it in the fridge for 15 minutes or so)
  6. Place a sheet of parchment paper on your cookie sheet. Remove top sheet of plastic wrap and quickly flip your disc upside down onto your parchment. Now remove remaining sheet of plastic wrap.
  7. Arrange pear slices in concentric circles working from the center outward. Remember rustic not prefect! Important: Leave about 2" of dough around the edge.
  8. Begin on one edge and fold over the 2" of dough towards the center on top of the pears. Turn your galette about an 1/8th of a turn and fold that edge onto the pears. Continue this folding until the whole outer edge of dough is now folded onto the pears.
  9. Dot the pears with chunks of the butter. Drizzle warmed (in microwave is fine) apricot jam on pear slices. (A dash of cinnamon too if you're in the mood)
  10. Lightly brush the top of your crust with egg wash. And bake for about an hour till crust is golden brown and pears are soft.
  11. Remove from oven and allow to cool before eating. Take care when handling the crust it is flaky/ crumbly and oh so delicious.
  12. Bon appetit! I hope you enjoy this French tart with your clann. Don't forget to post your pics too.

The Steamboat Inn's pies earn high praise from guests, but during peak pear season it's this rustic galette that draws accolades in the dining room. They can be easily and quickly assembled and then you can eat them warm out of the oven! Simple, humble, and beautiful." Save to favorites. I Made It Rate it Print Pin Share. Remove pie crust from pouch; unroll on lightly floured work surface.

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