When it comes to serving this rustic pear galette dessert, a cake is usually my first point of call, so I decided to try something a little different. It’s a real treat to serve something rich and warm for dessert, especially in January. Just hope that your guests aren’t on a health kick!
225g plain flour, plus extra to dust
2 tbsp caster sugar
1/2 tsp fine salt
140g unsalted butter, chilled and cut into pieces
1 large free-range egg
4-5 small pears, peeled, cored and slice
2 tbsp soft light brown sugar
1 tbsp ground cinnamon
1 tbsp granulated white sugar
1 tbsp plain flour
1 tsp Vanilla Essence
1 free-range egg, beaten, to glaze
Icing sugar to dust
Double cream, poured or whipped to soft peaks, to serve
To make the pastry, add the flour, caster sugar, salt and butter into a mixing bowl. Use your fingertips to rub the ingredients together until they resemble coarse breadcrumbs.
Add 1 egg, then use your hands to bring the pastry together into the shape of a ball. If it’s too dry, add a little cold water. If it’s too wet, add a little more flour. Wrap the pastry in cling film, then chill in the fridge for 30-40 minutes.
Preheat the oven to 180°C/fan160°C/gas mark 4.
Line a large baking tray with baking paper.
Pear Filling: Method
Put the pears into a clean mixing bowl and toss with the brown sugar, cinnamon, granulated sugar, honey, vanilla essence and 1 tbsp flour.