This Rustic Pear Galette with Apricot Glaze recipe highlights ripened pears, drizzled with a light brandy-infused apricot glaze.
How to Make Rustic Pear Galette with Apricot Glaze Recipe
Where I live there are many orchards and opportunities to purchase fresh apples, pears and plums, and because this fruit cannot remain long on the counter, I was inspired to create this Rustic Pear Galette with Apricot Glaze recipe.
This recipe is super simple to make and uses only a handful of ingredients.
RELATED: Classic French Apple Tarte Tatin
To make this galette easier use a prepared pie crust. You’ll appreciate the fact that doing so will save you time and energy.
For the Galette
Start out by preheating your oven to 375 degrees F (190° C). While I’m waiting, I like to wash my pears well and cut thin slices, from top to bottom on one side, being careful not to cut into the core.
Once you do this, turn the pear to the other side then cut that portion up to the core. Your slices will look like “teardrops.”
Next, take out the refrigerator pie dough. Roll it out and place it in a 9 inch pie pan.
Pierce the dough at the bottom of the pie pan a couple of times with a knife.
And, sprinkle one tablespoon of sugar and one tablespoon of flour evenly covering the bottom of the pie crust.
Time to add the pears.
Lay the pear slices out, fan-like, starting with the outer base of the pie dough and working toward the center. Keep layering this way with all the slices.
Use the short pieces to fill in and around the top of the galette. Finally, sprinkle the 1/4 cup of sugar evenly on top of the tart.
Finish the galette by crimping the dough together (think rustically) around the outside of the tart. Then push the sides in.
Place the Pear Galette in the oven and bake for 45-60 minutes or until the pie shell is golden brown. Remove and let cool.
For the Apricot Glaze
In a sauce pan add the brandy and apricot preserves. Cook on medium heat. Don’t forget to stir constantly, so that the glaze won’t burn.
Eventually, the mixture will start bubbling. Turn it down if the heat gets too hot and the glaze starts sticking to the pan.
Finally, once the mixture reduces, in approximately 5-10 minutes, remove the pan from the heat.
Next strain the preserve mixture into a heat-proof bowl, all the while using a spoon or spatula to push the mixture completely through.
Cooking Tip: If there is any fruit left in strainer, scrape out and set aside. You can use this on toast or on an English Muffin or with fresh chopped apricots added as a “chutney” with roasted chicken.
Next take the apricot glaze and pour liberally and evenly across the top of the galette. You probably won’t need it all, unless you like it super sweet.
Let the galette cool for another 30-45 minutes. Cut and serve.
Cooking Tip: If you have any leftovers, the galette can stay out on the counter overnight. Just be sure to cover it with plastic wrap. No need to refrigerate.
Helpful Baking Tips
• Be sure to use ripe pears. You can use firm ones but then you may have to cook your galette longer. Also, use a twist of lemon juice over the pears before topping with sugar.
• I prefer to use a Pyrex® glass, 9 inch pie plate. It makes all of my pies, tarts, and galettes turn out perfectly browned every time.
• If you want to make your apricot glaze “alcohol-free,” omit the brandy and use pear juice instead. Cook as directed.
The beauty of this Pear Galette recipe is that you can also substitute pears in this recipe with other fruit.
Try these variations:
Apples: 5 Macintosh or Granny Smith Apples (I prefer to leave the peel on, but again, slice thinly.)
Plums: 12 red or purple plumbs (Leave peel on but remove the pit.)
You too can make this Pear Galette for your family with no fuss. It’s easy with these kitchen tools from Amazon.com. These are the same ones or similar to what I used in this recipe.
For more delicious fruit recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Rustic Pear Galette with Apricot Glaze
- 4 cups Bartlett pears sliced thinly around core
- 1/4 cup sugar
- 1 tbsp sugar
- 1 tbsp flour
- 1 refrigerator pie crust 9 inch
- 1 cup apricot preserves
- 2 tbsp brandy
For the Galette:
- Preheat oven to 375 °F (190 °C).
- Take out refrigerator pie dough. Roll it out and place in 9 inch pie pan.
- Pierce the dough at the bottom of the pie pan a couple of times with a knife. Sprinkle 1 tablespoon of sugar and 1 tablespoon of flour evenly covering the bottom of the pie crust.
- Wash pears well and make thin slices, cutting top to bottom of each pear, starting with the outer “bulb” and working your way to the core. Be sure not to cut into the core. Cut the opposite side. Take these “teardrop” slices and lay them out fan-like, starting with the outer base of the pie dough and working toward the center. Keep layering this way with all the slices.
- Next, cut the rest of the pear up to the core (both sides that are left) and use these short pieces to fill in and spiral around the top of the galette.
- Sprinkle the 1/4 cup of sugar evenly on top of the tart. Place galette in oven.
- After you have used all of the cut pears, crimp the dough together around the outside of the galette.
- Bake for 45-60 minutes until pie shell is golden brown. Remove and let the Pear Galette cool.
For the Apricot Glaze:
- In a sauce pan place the brandy and 1 cup of the apricot preserves. Stir constantly and don’t let it burn.
- Let mixture reduce 5-10 minutes and then remove from heat. Strain into a heat-proof bowl, all the while using a spoon to push the mixture completely through.
- Take the apricot glaze and pour liberally and evenly across the top of the Pear Galette. You probably won’t need all of the glaze unless you want to.
- Let the galette cool for another 30-45 minutes. Cut and serve. Enjoy!