Spiced Pear Galette

Name: Spiced Pear Galette
Ingredients: 1 1/4 cups all-purpose flour; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 8 tablespoons cold unsalted butter, cut into small cubes; 3 tablespoons ice water; You can also use pre-made pie dough for a shortcut; 3 ripe but firm pears (Bosc, Anjou, or Bartlett work well); 1/4 cup packed brown sugar; 1 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 tablespoon lemon juice; 2 tablespoons chopped walnuts; pinch salt; 1 egg, lightly beaten; 1 tablespoon coarse sugar, for sprinkling

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Enjoy fall spice in every bite of this French-style tart! A flaky, buttery crust sets the foundation for a jammy pear filling infused with nutmeg, cinnamon, and ginger. Serve it fresh out of the oven à la mode or with a dollop of freshly-whipped cream!

Ingredients

For the crust:

1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
8 tablespoons cold unsalted butter, cut into small cubes
3 tablespoons ice water
You can also use pre-made pie dough for a shortcut

For the filling:

3 ripe but firm pears (Bosc, Anjou, or Bartlett work well)
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
2 tablespoons chopped walnuts
pinch salt

For the egg wash:

1 egg, lightly beaten
1 tablespoon coarse sugar, for sprinkling

Directions

In a large bowl, whisk together the flour, sugar, and salt.
Add the cold butter cubes. Using your fingers, a pastry blender, or two knives, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Drizzle in 3 tablespoons of ice water and mix with a fork until the dough just begins to come together. If it's too dry, add more water, one tablespoon at a time, until it forms a shaggy dough.
Turn the dough out onto a lightly floured surface and gently press it into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour before assembly of the galette.
Preheat your oven to 400°F.
Peel, core, and thinly slice the pears.
In a medium bowl, combine the brown sugar, flour, cinnamon, ginger, nutmeg, and a pinch of salt. Add the sliced pears and lemon juice, tossing gently until the pears are evenly coated.
On a piece of parchment paper, roll out the chilled dough into a rough 12-inch circle. Don't worry about making it a perfect shape—a galette is meant to be rustic!
Transfer the dough (on the parchment paper) to a baking sheet.
Arrange the sliced pears in the center of the dough, leaving a 2-inch border all around the edge. You can arrange them in a spiral or fan them out in a pattern.
Carefully fold the empty dough border up and over the pears, pleating it as you go. Gently press the folds to secure them.
Brush the folded-over crust with the beaten egg and sprinkle it generously with the coarse sugar.
Bake for 30 to 35 minutes, or until the crust is a deep golden brown and the pear filling is bubbling.
Let the galette cool on the baking sheet for at least 15 minutes before serving. This allows the filling to set.
Sprinkle chopped walnuts on top. Serve warm on its own or with a scoop of vanilla ice cream.