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.
- ¾ cup walnuts
- ⅓ cup sugar
- ¾ teaspoon salt
- 10.5 ounces all-purpose flour, about 1 2/3 cups
- 3 ounces cold butter (¾ of a stick) or 6 tablespoons
- 3 tablespoons ice water
- Place walnuts in a food processor and pulse repeatedly, until ground, like course sand. Add flour, sugar, salt and pulse. Cut butter into 8-10 pieces and pulse repeatedly, again to consistency of course sand. Add the cold water a tablespoon at a time, pulsing until dough clumps and forms a ball. You may need to add another tablespoon -check dough by pinching it together. If it feels crumbly add another tablespoon water, if it sticks together well, it is fine. 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 2 hours 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.
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