Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pear Galette 3.1 (92) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 19, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double. Ingredients All-purpose flour, for work surface ½ recipe Pate Brisee for Plum Crumb Pie 1 tablespoon cornstarch ¼ cup granulated sugar Pinch of salt 4 large ripe pears, cut into ½-inch pieces (about 3 ½ pounds) 1 tablespoon unsalted butter, cut into small pieces 1 large egg Sanding sugar, for sprinkling 1 tablespoon unsalted butter, cut into small pieces 3 tablespoons apricot jam Directions Line a baking sheet with parchment paper or a nonstick baking mat. Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour. In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour. Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature. Rate it Print