Rustic Pear Galette Topped with Chantilly Cream
User Reviews
5.0
6 reviews
Excellent
Rustic Pear Galette Topped with Chantilly Cream
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If you are looking for simple dessert ideas you are going to love this rustic pear galette topped with Chantilly cream. A galette is basically an open-faced tart and Chantilly cream is sweetened whipped cream that is flavored with vanilla or brandy. The whipped cream is very basic but adds a touch of sophistication to this rustic dessert.
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Ingredients
Pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/3 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
- 3 to 5 tablespoons warm water
Topping:
- 4 ripe Bartlett pears peeled, halved, cored, and sliced 1/4 inch thick
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1 teaspoon raw sugar
- ¼ cup evaporated milk
Chantilly Cream:
- 1 cup heavy cream
- 1/2 tablespoon vanilla extract
- 1 tablespoon fine granulated sugar
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Instructions
- In a bowl, combine all the dry ingredients. Add the shortening and combine until you have the consistency of small crumbs.
- Slowly drizzle water by the tablespoon until the dough holds together enough to form a ball. If too dry, add the remaining water, and combine until the dough comes together.
- Place dough on a lightly floured parchment sheet, roll out the pastry to a 12 x 14-inch circle and transfer to a large rimmed baking sheet.
- Preheat oven to 400 degrees F.
- Decoratively arrange the pear slices on top leaving a 1-inch border. Fold the pastry edge up and over the pears.
- Brush evaporated milk onto crust.
- Drizzle 2 tablespoons of honey and sprinkle cinnamon over pears. Dust raw sugar over dough and pears.
- Bake galette for 40 to 45 minutes, until the pastry is nicely browned and crisp, and all of the fruit is tender. Serve warm or at room temperature with a dollop of vanilla ice cream or Chantilly cream.
- Chantilly Cream:
- Put cream, vanilla, and sugar in the bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.
Notes
- To core pears, you can use a melon baller or a small measuring spoon.
- Be sure to use very ripe pears for this recipe.
- Pears will brown easily, so it’s best to bake as soon as it’s assembled or refrigerate the galette for 20 minutes before baking and bake two hours before a dinner party.
- This galette tastes best warm or at room temperature and a wedge tastes great with a dollop of Chantilly cream or vanilla ice cream.
Nutrition Information
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Calories
326kcal
(16%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
9g
(45%)
Cholesterol
43mg
(14%)
Sodium
95mg
(4%)
Potassium
167mg
(5%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
479IU
(10%)
Vitamin C
4mg
(4%)
Calcium
51mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 43mg | 14% |
| Sodium | 95mg | 4% |
| Potassium | 167mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 479IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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