Pear and Blackberry Galette

When I found some lovely locally-grown Summercrisp pears at about the same time that the local apple harvest was coming into the markets, I was planning to make both a fancy pear and almond tart and some kind simple apple pie. Time (not to mention calorie budgets) did not allow for both, so I ate the apples one at a time for week-day lunches and put the pears into a pie. Finding some nice blackberries as well put in mind a recipe I had bookmarked for an apple and blackberry galette, which was easily adapted for pears.

The original recipe called for peeling and partially cooking the apples before baking them in the galette. Since the pears were quite ripe, soft, and thin-skinned, I could skip both of those steps. If you have larger pears with thicker skins, you could peel them if you’d like. You shouldn’t have to pre-cook them. Just slice them thin and they should bake up just fine.

I’m absolutely addicted to the combination of pears and cardamom, so there was no way I was going to miss an opportunity to celebrate it here. I kept the vanilla extract from the ingredient list in the inspiration recipe, and its harmony with the cardamom, pears, and berries was wonderful: floral, but not cloying, and a little exotic. The ginger in the original recipe would also be very good, I’m sure, as would cinnamon or a combination of warm spices, such as Pumpkin Pie Spice.

I didn’t make a pastry from scratch for this dessert (*disappointed sigh*). I used a store-bought refrigerated crust instead and, while the galette was good this way, I can’t help thinking that a good homemade crust would have made it even better. Use whatever you like or whatever helps you celebrate seasonal fruits and your favorite spices in the time that you have.

I served this galette with lightly sweetened whipped cream, and, when I had some left, Vanilla Ice Cream. I think it would be great with Ginger Spice Ice Cream. I also served it plain, which was very good, too, but a bit of something cold and creamy is a nice accompaniment to a warm and fruity autumn dessert. Don’t you agree?

Pear and Blackberry Galette

Based on a recipe in Food Network Magazine

This pie is great served with whipped cream, Vanilla Ice Cream, or Ginger Spice Ice Cream

1-1 ¼ pounds ripe pears, thinly sliced (peeled if you like)

1 cup blackberries

1/3 cup sugar

1 tablespoon cornstarch

¼ teaspoon freshly ground cardamom

1 teaspoon vanilla extract

Pastry for a single-crust pie, homemade or store-bought

Milk for brushing the crust

Coarse sugar for sprinkling the crust

1. Preheat oven to 400 F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a large bowl, combine the pears, blackberries, sugar, and cornstarch. Gently toss to coat the fruit well. Add the cardamom and vanilla and gently stir to distribute.

3. Roll the pie crust into a about a 12-inch circle. Place the pastry on the prepared baking sheet.

4. Mound the pear mixture onto the center of the pastry leaving about a 2-inch border. Fold the border pastry up over the edges of the fruit filling. Brush the pastry with milk and sprinkle with coarse sugar.

5. Bake at 400 F for 40-50 minutes, or until the fruit filling is tender and bubbling and the crust is crisp and golden brown. Cool on the pan on a wire rack. Carefully transfer the galette to a cutting surface to cut and serve. Serve with a dollop of whipped cream or a scoop of ice cream.

Makes about 6 servings.

Other recipes like this one: Apple Turnovers with Dried Fruit, Pear Apple Crumble Pie, Plum and Grape Galette with Almonds