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.