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Spiced Pear Tart or Galette Recipe

French · Dessert · 70 min total

A rustic free-form tart filled with spiced pears, perfect for showcasing autumn flavors. The buttery, flaky crust pairs beautifully with the warm cinnamon and ginger notes.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water
• 4 ripe but firm pears (such as Bosc or Anjou), peeled, cored, and sliced 1/4-inch thick
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 tablespoon all-purpose flour (for filling)
• 1 egg, beaten (for egg wash)
• 1 tablespoon turbinado sugar (for sprinkling)

Instructions

1. Make the crust: In a food processor, pulse flour and salt. Add butter and pulse until mixture resembles coarse meal. Add ice water 1 tablespoon at a time, pulsing until dough just holds together. Flatten into a disk, wrap in plastic, and refrigerate at least 30 minutes.
2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. In a large bowl, combine sliced pears, granulated sugar, lemon juice, cinnamon, ginger, nutmeg, and 1 tablespoon flour. Toss gently to coat.
4. On a lightly floured surface, roll dough into a 12-inch circle about 1/8-inch thick. Transfer to prepared baking sheet.
5. Arrange pear mixture in the center of the dough, leaving a 2-inch border. Fold the border over the filling, pleating as needed. Brush crust edges with beaten egg and sprinkle with turbinado sugar.
6. Bake for 35-40 minutes until crust is golden brown and filling is bubbly. Let cool on baking sheet for 10 minutes, then slide onto a wire rack to cool completely. Serve warm or at room temperature.

Tips

• For extra flavor, add 1/4 cup chopped walnuts or pecans to the filling.
• Serve with vanilla ice cream or a drizzle of caramel sauce.
• Store leftovers loosely covered at room temperature for up to 2 days.

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