Mary Berry’s Pear and Blueberry Galette is a rustic yet elegant dessert that brings together the sweetness of ripe pears and the tartness of fresh blueberries in a flaky, buttery pastry. This free-form tart is simple to make, yet it delivers impressive results. The galette’s charm lies in its imperfect shape and the beautiful combination of flavors, making it perfect for both casual family dinners and more formal occasions.
What is Mary Berry Pear and Blueberry Galette?
Mary Berry’s Pear and Blueberry Galette is a delightful, open-faced tart made with a simple pastry dough that is folded over juicy, lightly spiced pears and blueberries. The galette is baked until golden, creating a crisp, flaky crust that contrasts beautifully with the soft fruit filling. It’s a dessert that offers the perfect balance between rustic simplicity and sophisticated flavors.
Other Popular Recipes
- Jamie Oliver Pear and Almond Tart
- Nigella Panettone Bread And Butter Pudding
- Nigella Vegan Chocolate Cake
Why You Should Try This Recipe
- Simple yet elegant: The galette’s free-form shape makes it easy to assemble while looking effortlessly beautiful.
- Seasonal flavors: The combination of pears and blueberries offers a fresh and flavorful dessert.
- Minimal effort: With no need for a tart tin or precise measurements, this recipe is wonderfully forgiving.
- Versatile: This galette works equally well with other fruits like apples, plums, or peaches.
- Perfect for any occasion: Whether it’s a casual family treat or a dinner party dessert, this galette is always a hit.
Ingredients Needed to Make Mary Berry Pear and Blueberry Galette
For the Pastry:
- Plain flour (200g): The base for your pastry dough.
- Butter (100g, cold and cubed): For a buttery and flaky crust.
- Icing sugar (2 tablespoons): Adds a hint of sweetness to the pastry.
- Cold water (2-3 tablespoons): To bring the dough together.
For the Filling:
- Pears (2, peeled, cored, and sliced): The star fruit of this galette, offering a sweet and tender filling.
- Blueberries (150g): Adds a tart contrast to the sweetness of the pears.
- Caster sugar (2 tablespoons): Sweetens the fruit filling.
- Lemon juice (1 tablespoon): Prevents the pears from browning and balances the sweetness.
- Ground cinnamon (½ teaspoon): Adds warmth and depth to the flavor.
- Cornflour (1 tablespoon): Helps thicken the fruit juices during baking.
- Egg (1, beaten): For brushing the pastry and achieving a golden crust.
- Demerara sugar (1 tablespoon): For sprinkling over the crust for added crunch.
Equipment
- Rolling pin for shaping the pastry
- Baking sheet lined with parchment paper
- Mixing bowl for preparing the filling
- Pastry brush for egg wash
Instructions to Make Mary Berry Pear and Blueberry Galette
Step 1: Make the pastry
- In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles breadcrumbs.
- Stir in the icing sugar.
- Add cold water, one tablespoon at a time, and mix until the dough comes together.
- Form the dough into a disc, wrap in cling film, and chill in the fridge for 30 minutes.
Step 2: Prepare the filling
- In a mixing bowl, toss the sliced pears and blueberries with the caster sugar, lemon juice, ground cinnamon, and cornflour.
- Ensure the fruit is evenly coated with the mixture, then set aside.
Step 3: Roll out the pastry
- Preheat your oven to 200°C (400°F).
- On a lightly floured surface, roll out the chilled pastry into a rough circle about 30cm in diameter.
- Transfer the pastry to a parchment-lined baking sheet.
Step 4: Assemble the galette
- Spoon the pear and blueberry filling onto the center of the pastry, leaving a 5cm border around the edges.
- Gently fold the pastry edges over the fruit, pleating as you go to create a rustic edge.
- Brush the pastry with the beaten egg and sprinkle with demerara sugar for extra crunch.
Step 5: Bake the galette
- Place the galette in the preheated oven and bake for 30-35 minutes, or until the pastry is golden and crisp, and the fruit is tender and bubbling.
Step 6: Serve
- Once baked, allow the galette to cool for 10-15 minutes before serving.
- Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
What Goes Well With Mary Berry Pear and Blueberry Galette
- Vanilla ice cream: A classic pairing that adds a creamy, cold contrast to the warm, fruity galette.
- Whipped cream: Light and airy, whipped cream balances the richness of the pastry.
- Crème fraîche: Its slight tang complements the sweetness of the galette.
- Caramel sauce: A drizzle of warm caramel sauce adds a touch of indulgence.
Expert Tips for Making the Best Mary Berry Pear and Blueberry Galette
- Chill the dough: Keeping the pastry dough chilled before rolling it out ensures a flaky, crisp crust.
- Choose firm pears: Use pears that are ripe but firm so they hold their shape during baking.
- Don’t overfill: Be careful not to overfill the galette, as the fruit will release juices during baking.
- Brush with egg wash: Brushing the pastry with egg wash gives the crust a golden, shiny finish.
- Add extra crunch: Sprinkling the crust with demerara sugar gives the pastry a satisfying crunch.
Easy Variations of Mary Berry Pear and Blueberry Galette
- Apple and blackberry galette: Swap the pears and blueberries for apples and blackberries for a seasonal twist.
- Peach and raspberry galette: In the summer, try using fresh peaches and raspberries.
- Nutty twist: Sprinkle a handful of chopped almonds or hazelnuts over the fruit for added texture and flavor.
- Spiced pear galette: Add ground ginger or nutmeg for a spicier, warming flavor.
- Chocolate drizzle: For a more indulgent dessert, drizzle melted dark chocolate over the baked galette before serving.
Best Practices to Store Mary Berry Pear and Blueberry Galette
- Refrigeration: Store any leftover galette in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the galette before baking. Wrap it tightly in plastic wrap and freeze for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the baking time.
- Reheat once: To enjoy the galette warm, reheat in the oven at 160°C (320°F) for 10 minutes.
Best Practices to Reheat Mary Berry Pear and Blueberry Galette
- Oven method: Reheat slices in the oven at 160°C (320°F) for 10-12 minutes to restore the crispness of the pastry.
- Microwave method: For a quick reheat, microwave slices for 30-40 seconds, though the pastry may lose some of its crispness.
How Can I Make Mary Berry Pear and Blueberry Galette Healthier?
- Use whole wheat flour: Swap regular flour for whole wheat to add fiber to the pastry.
- Reduce sugar: Cut down the sugar in the filling or use a natural sweetener like honey or maple syrup.
- Use less butter: You can reduce the amount of butter in the pastry or opt for a plant-based butter alternative.
- Add more fruit: Increase the quantity of fruit in the filling for added nutrients and flavor.
Nutrition Value (per serving):
- Calories: 320
- Fat: 18g
- Carbohydrates: 35g
- Protein: 4g
FAQs
Can I use store-bought pastry for the Mary Berry Pear and Blueberry Galette?
Yes, store-bought pastry works well for this recipe. A pre-made shortcrust or puff pastry can save time while still delivering a delicious result.
How do I prevent my galette from becoming soggy?
To prevent a soggy galette, toss the fruit with cornflour, which helps thicken the juices as they bake. You can also blind-bake the pastry for a few minutes before adding the filling.
Can I use frozen blueberries in the galette?
Yes, frozen blueberries can be used. Make sure to thaw and drain them well before adding them to the galette to avoid excess moisture in the filling.
How do I store leftover Mary Berry Pear and Blueberry Galette?
The leftover galette can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to restore the crispness of the pastry before serving.
Final Words
Mary Berry’s Pear and Blueberry Galette is a simple yet elegant dessert that’s perfect for any occasion. With its crisp, flaky pastry and delicious fruit filling, this galette is a true showstopper that’s easy to make and even easier to enjoy.
More By British Baking Recipes
Print
Mary Berry Pear and Blueberry Galette
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Mary Berry’s Pear and Blueberry Galette is a delightful, open-faced tart made with a simple pastry dough that is folded over juicy, lightly spiced pears and blueberries. The galette is baked until golden, creating a crisp, flaky crust that contrasts beautifully with the soft fruit filling. It’s a dessert that offers the perfect balance between rustic simplicity and sophisticated flavors.
Ingredients
For the Pastry:
- Plain flour (200g): The base for your pastry dough.
- Butter (100g, cold and cubed): For a buttery and flaky crust.
- Icing sugar (2 tablespoons): Adds a hint of sweetness to the pastry.
- Cold water (2-3 tablespoons): To bring the dough together.
For the Filling:
- Pears (2, peeled, cored, and sliced): The star fruit of this galette, offering a sweet and tender filling.
- Blueberries (150g): Adds a tart contrast to the sweetness of the pears.
- Caster sugar (2 tablespoons): Sweetens the fruit filling.
- Lemon juice (1 tablespoon): Prevents the pears from browning and balances the sweetness.
- Ground cinnamon (½ teaspoon): Adds warmth and depth to the flavor.
- Cornflour (1 tablespoon): Helps thicken the fruit juices during baking.
- Egg (1, beaten): For brushing the pastry and achieving a golden crust.
- Demerara sugar (1 tablespoon): For sprinkling over the crust for added crunch.
Instructions
Step 1: Make the pastry
- In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles breadcrumbs.
- Stir in the icing sugar.
- Add cold water, one tablespoon at a time, and mix until the dough comes together.
- Form the dough into a disc, wrap in cling film, and chill in the fridge for 30 minutes.
Step 2: Prepare the filling
- In a mixing bowl, toss the sliced pears and blueberries with the caster sugar, lemon juice, ground cinnamon, and cornflour.
- Ensure the fruit is evenly coated with the mixture, then set aside.
Step 3: Roll out the pastry
- Preheat your oven to 200°C (400°F).
- On a lightly floured surface, roll out the chilled pastry into a rough circle about 30cm in diameter.
- Transfer the pastry to a parchment-lined baking sheet.
Step 4: Assemble the galette
- Spoon the pear and blueberry filling onto the center of the pastry, leaving a 5cm border around the edges.
- Gently fold the pastry edges over the fruit, pleating as you go to create a rustic edge.
- Brush the pastry with the beaten egg and sprinkle with demerara sugar for extra crunch.
Step 5: Bake the galette
- Place the galette in the preheated oven and bake for 30-35 minutes, or until the pastry is golden and crisp, and the fruit is tender and bubbling.
Step 6: Serve
- Once baked, allow the galette to cool for 10-15 minutes before serving.
- Serve warm, either on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
