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Mary Berry Pear and Blueberry Galette

Mary Berry Pear and Blueberry Galette
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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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-pear-and-blueberry-galette/