Each year, Adam gets a holiday gift basket filled with pears. Although I like fruit, I never seem to get up from the couch, open the fridge, and pull out a pear. Last year, we (unintentionally!) let the pears go to waste. So, this year, I decided to make something with them. I ended up choosing a pear galette.
The recipe that I ended up choosing came from Koko Cooks. Since I’m not the best chef around, I opted for something that seemed simple. This one was definitely that. I think the thing that was the hardest for me, other than not eating the entire thing in one sitting, was peeling the pears.
So, let’s get started with the ingredients first. The ingredients are as follows:
FOR THE PEAR FILLING:
4 ripe pears, peeled and thinly sliced
1 T all-purpose flour
2 T honey
Pinch of salt
FOR THE PASTRY CREAM:
1 C whole milk
2 T cornstarch
4 T sugar
1/8 t sea salt
¼ t vanilla extract
½ t cinnamon
FOR THE CRUST:
1 pie crust
1 beaten egg (egg wash)
Step 1: MAKE THE PASTRY CREAM
Heat the milk in a small saucepan over medium-high heat. While it’s heating, mix the cornstarch, sugar, sea salt, and egg in a small bowl. When the milk begins to boil, remove it from the heat and slowly pour 1/3 cup of it into the cornstarch mixture, whisking constantly.
Once mixed, pour it back into the saucepan with the remaining milk, also whisking to combine. Place the saucepan over medium heat and cook until the mixture thickens, whisking constantly (about 2 minutes). This happened quite quickly for me. One second, I was staring, wondering how this could possibly thicken, and the next – poof! – it was thickened. I was pleasantly surprised.
When thickened, pour pastry cream into a heatproof bowl and stir in the vanilla and cinnamon. Let this chill while you prep the pears.
Step 2: PREP THE GALETTE
Preheat the oven to 400ºF. Roll the pastry crust into a 12-inch circle. When you’re finished, transfer the crust to a baking sheet. Spread the pastry cream in the center, leaving a 2-inch border.
Arrange the pear slices on top of the pastry cream. Sprinkle the with the flour and salt. Then, fold the edges of the crust over the pears. Lightly brush the surface of the crust with the egg wash. Bake until the crust is golden, between 30-40 minutes depending on the oven. I set it for 30 and ended up putting it on for 5 more minutes. Place on a cooling rack and drizzle exposed pears with honey. Cool before serving.
Although I didn’t cut the pears in the prettiest way, it didn’t matter. It was super delicious and I’m so happy that I made my first official pie. Ok, I’m sure all the pie artists out there don’t count it as a pie, but I do.
So what do you think? Will you try this recipe? Let me know and comment below!