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Pear Galette with Butterscotch Sauce Recipe | Little Greene

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. While the tart bakes, prepare the sauce. Place 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.

Pear Galette with Butterscotch Sauce Recipe

Difficulty: ★★★☆☆

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