Pear Galette with Butterscotch Sauce Recipe
This autumnal rustic tart couldn’t be homelier, and it will fill your home with the most amazing aroma as it bakes.
Difficulty: ★★★☆☆
For the pastry:
- 170g unsalted butter, cubed and chilled in the freezer until hard
- 250g plain flour
- A large pinch salt
- 2 tsp honey
- 2 tbsp chilled water
For the filling:
- 5 pears, halved and cored (skin left on)
- 5 tbsp ground almonds
- 1 tbsp cornflour
- 2 tbsp runny honey
- 1 tbsp lemon juice
- 1 egg, lightly beaten, for glazing
- Demerara sugar, for sprinkling
For the butterscotch sauce:
- 50g unsalted butter
- 100g light muscovado sugar
- 125ml double cream
- A pinch of salt
- For the pastry, place the butter, flour and salt into the bowl of a food processor and pulse until the butter has broken up into breadcrumbs. Add the honey and water and whizz until the pastry comes together, adding an extra 1-2 teaspoons water if needed. Bring the pastry together into a ball and wrap in clingfilm. Chill until firm enough to roll out.
- Roll the pastry out onto a floured work surface - you’re aiming for a rough round about the thickness of a pound coin. Transfer the pastry to a baking sheet lined with parchment paper.
- Combine the ground almonds and cornflour for the filling in a bowl. Leaving a 2-inch (5cm) border, scatter the almond mixture over the pastry. Thinly slice the pears and fan the slices over the pastry in your pattern of choice, then fold the pastry border over the tart, letting the pastry overlap where this happens naturally. Combine the honey and lemon juice and brush this mixture over the pears. Chill in the fridge for at least 30 minutes before baking.
4. Preheat the oven to 180°C, 160°C fan. Brush the pastry edge of the tart with egg, then scatter with some demerara sugar. Bake for 40-45 minutes, until the pastry is crisp and golden, covering the tart with a piece of foil if it starts to take on too much colour.
5.馅饼烘焙,准备酱汁。的地方the all the ingredients in a small saucepan and heat gently until the sugar has dissolved and butter melted. Stir well then bring to the boil and reduce the heat. Simmer gently for 2 minutes and serve warm with the tart.
