Description
Rustic Pear Galette with Walnut Crust – a cozy fall dessert that is easy to make- perfect for fall gatherings, holidays and parties. A delicious rustic tart that can be made ahead.
Ingredients
Units
Scale
Crust
- 3/4 cup walnuts
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 2/3 cups AP flour ( or sub pastry flour)
- 3 ounces cold butter (3/4 of a stick) or 6 tablespoons, cut into 8 pieces.
- 2–3 tablespoons ice water
Filling:
Instructions
- Place walnuts in a food processor and repeatedly pulse, until ground, like coarse sand. Add flour, sugar, salt and pulse. Cut butter into 8-10 pieces and repeatedly pulse, again to the consistency of very coarse sand.
- Add the cold water one tablespoon at a time, pulsing in between, adding just water until dough clumps together and forms a ball, or sticks together well when pinched. Place on a floured surface, gather into a ball, flatten with the palm of your hand, gather again into a ball, flatten again. Form into a ball, flatten to an inch-thick disk and refrigerate 1 hour or overnight. This will allow the flour to hydrate.
- After dough has chilled, preheat oven to 400F. Pull dough out of the fridge, and let sit for 20- 30 minutes.
- Cut the pears in half lengthwise, scoop out the seeds with a melon baller. Slice into ⅓ inch slices. Toss with sugar, spices, vanilla and lemon, zest, salt and flour. Let stand until the pears release their liquid and the sugar dissolves, about 15 minutes.
- Place the dough in between two lightly floured pieces of parchment and gently roll into a disk about 14 inches wide ( ⅛ -¼ inch thick) rolling out from the middle and keeping the edges a little thicker. If the edges get too thin, you can fold them over towards the middle about ⅛ – ¼ inch to strengthen them so they don’t tear. Place this on a sheet pan ( over the parchment). At this point if dough feels too warm, put it back into the fridge or freezer for a few minutes so it firms up, so it’s easier to fold the edges up.
- Using a slotted spoon, arrange the pears in in the center of the dough leaving a 1 ½ inch border. (Do not “dump” the pears onto the tart shell, it may have too much liquid). Fold the edges up and around the pears, pleating and folding a bit. It doesn’t have to be perfect. You don’t have to use all the liquid from the pears, unless you think they seem dry. A little juice is good, but not too much. Dot the pears with butter if you like.
- Egg wash the crust if you like for a shine, sprinkle with course sugar and bake 30 – 40 minutes at 400F, or until golden and bubbling.
- Wait 10-15 minutes before cutting into it.
- Enjoy!
Nutrition
- Serving Size:
- Calories: 469
- Sugar: 18.1 g
- Sodium: 223 mg
- Fat: 25.1 g
- Saturated Fat: 11.5 g
- Carbohydrates: 55.8 g
- Fiber: 5.3 g
- Protein: 6.3 g
- Cholesterol: 45.7 mg