EASY SALTED CARAMEL PEAR GALETTE
This delicious dessert might have a fancy name, but it calls for just 6 ingredients, and it's impressive to boot!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper; spray with cooking spray. Remove pie crust from pouch; unroll and place in pan.
- In large bowl, mix pears, 1/3 cup caramel sauce, and the flour until well coated. Spread mixture in center of crust, leaving 2-inch border. Fold edge of crust up over filling, pleating crust as necessary. Brush edge of crust with milk; sprinkle with sugar.
- Bake 38 to 43 minutes or until crust is deep golden brown and pears are just tender. (If pears begin to brown too quickly, cover pears loosely with foil.) Cool 15 minutes.
- Cut into wedges. Serve with ice cream; drizzle with additional caramel sauce.
Nutrition Facts : Calories 320, Carbohydrate 55 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 30 g, TransFat 0 g
FALL PEAR GALETTE
Try this French-style free-form tart recipe featuring caramel coated pears wrapped in Pillsbury™ pie crust - a fitting dessert to end a fall meal.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with parchment paper or wax paper; spray paper with cooking spray.
- Remove pie crust from pouch; unroll on lightly floured work surface. Roll into 11-inch round; place in pan. Sprinkle cheese over crust to within 1 inch of edge.
- In large bowl, toss pears with lemon juice and nutmeg. Add brown sugar and flour; toss gently. Mound pear mixture on center of crust to within 2 inches of edge. Fold edge of crust over pears, pressing gently to seal (crust will not cover pears in center).
- Bake 30 minutes or until crust is lightly browned (filling may leak slightly during baking). Remove galette from pan and cool on cooling rack.
- In 1-quart heavy saucepan, heat granulated sugar over medium heat about 4 minutes, stirring frequently, until sugar is dissolved. Cook and stir 1 minute or until golden. Remove from heat; drizzle caramelized sugar over galette.
Nutrition Facts : Calories 260, Carbohydrate 47 g, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 180 mg
3-INGREDIENT CARAMEL-PEAR GALETTE
Use a wide spatula to peek underneath your galette to make sure the bottom is golden brown all the way across.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Pie Pear Butterscotch/Caramel Fall Bake
Yield Serves 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
- Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
- Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.
APPLE-PEAR GALETTE WITH APPLE CIDER CARAMEL
A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.
Provided by Samantha Seneviratne
Categories pies and tarts, dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 20
Steps:
- In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.
- Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.
- Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that's O.K.
- Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)
- Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 23 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 316 milligrams, Sugar 35 grams, TransFat 1 gram
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