Autumn Lavender-Ginger Pear Galette
I’ve raved about the paring of pears, lavender and fresh gingerroot before—the normally subtle-tasting pears just sing with flavor! However, apple lovers take heart: Sweet-tart cooking apples can be subbed for pears for an equally lush autumnal dessert. To emphasize the fall theme, I like to toss in a few colorful table grapes.
Should you not be up on French desserts, a galette is just a rustic tart made by folding pie dough edges up all around to encase the filling, as the photo shows. If this sounds tricky (it really isn’t!), feel free to put the dough in a 9-inch pie plate for an open-faced pie instead.
Tip: Yes, readying the pears takes time, so I suggest using a refrigerated or frozen purchased pie dough to eliminate pastry prep. A regular supermarket brand will do, but if you can buy the Trader Joe’s Frozen Pie Crusts, the dough (which contains butter) will be flaky and taste homemade. This isn’t a paid endorsement, I just love the product. And I trained with the White House Executive Pastry Chef, so am pretty picky.
Autumn Lavender-Ginger Pear Galette
You're probably thinking some cinnamon-spice blend would be nice in this rustic, French-style tart. It would be--but, trust me, this lavender-ginger duo is even better. A wonderfully unique flavor everybody loves.
Author: Nancy Baggett
Recipe type: Dessert
Ingredients
- • 2/3 cup granulated sugar, divided
- • 1 tablespoon dried culinary lavender buds
- • 3 tablespoons unsalted butter, cut into chunks
- • 1/2 teaspoon each grated fresh lemon zest and peeled fresh ginger root
- • 1 1/2 tablespoons fresh lemon juice
- • 6 or 7 (about 2 1/2 pounds unpeeled) barely ripe medium-sized Bartlett pears (enough to yield about 4 1/2 cups slices)
- • 2 tablespoons cornstarch
- • 1/3 to 1/2 cup whole small red or black seedless table grapes, optional
- • 1 ready-to-use 10-inch (or similar) pie pastry round, purchased or homemade
- • 1 tablespoon each milk and clear crystal sugar (optional) for garnish
- • Vanilla ice cream or lightly sweetened whipped cream for serving (optional)
Instructions
- Set the oven to 425 degrees F. About an hour ahead (or as package directs), bring the frozen or refrigerated pastry round to room temperature; otherwise it may tear when unrolled. Unroll and center pastry on a large parchment-lined baking sheet; pinch any tears back together.
- Combine about half the sugar and the lavender in a food processor. Process 3 or 4 minutes until the lavender is finely ground. Sift the lavender-sugar through a fine sieve into a 12-inch (or larger) ovenproof, non-reactive, preferably non-stick, skillet. Stir the remaining sugar, butter, lemon zest, gingerroot and juice into the skillet until smoothly incorporated. Adjust heat so the mixture boils gently, stirring until the sugar dissolves and the mixture becomes liquid. Then spoon out 1 tablespoon into a large bowl.
- Peel the pears, then quarter lengthwise and cut out the stem and core. Cut each quarter into thirds lengthwise. As you work, stir the slices into the large bowl to prevent discoloration. Stir all the pears and their juice into the skillet. Reheat, adjusting burner so pears boil gently. Once their juices are released, remove 1/4 cup juice to the same large bowl and let cool. Continue cooking the pears until the juice boils down and begins to thicken, about 10 minutes.
- Vigorously stir the cornstarch into the reserved cooled pear juice until completely smooth. Stir the mixture into the skillet and cook, stirring, until the mixture thickens and becomes clear, about 3 minutes longer. Stir in the grapes, if using. Remove from the heat; let cool.
- Spoon the pear mixture evenly into the center of the dough, then fold up about 1 1/4-inches all the way around (as shown) to encase the filling. Brush the exposed pastry edge with milk, then sprinkle with coarse sugar, if using.
- Transfer to the upper third of the oven. Bake for 25 to 30 minutes, or until the pastry is nicely browned and the filling bubbly. Let cool thoroughly. Serve plain, with ice cream, or dollops of whipped cream, if desired. Keeps, covered and refrigerated, up to 3 days. Let warm up slightly before serving. Makes about 8 servings.
