Updated on January 9, 2021 by Julia
Autumns are the best for baking season. Unfortunately, Shanghai doesn't have much of an autumn. I'd say the city, if we're lucky, gets less than a month of great weather-- great weather meaning I can wear one layer of clothing and some sun is shining through the fog. However, with the way my body retains heat, it already feels like winter (I currently sleep with two layers of clothing, fuzzy socks while covered with two thick blankets, and I'm still cold).
However, as a lover of all autumn-inspired baked goods (Thanksgiving desserts is all I can think of from now until November 23), that doesn't stop my to-do baking list from growing-- marbled pumpkin cheesecake, cinnamon-spiced apple pie, praline pecan fudge pie. Just copious amounts of pie. What's self-control again?
So when I had a couple extra pears, I knew I had to incorporate them into a fall-inspired galette. As you can see from the pictures below, these were rather freeform. I'm not known for my artistry (I don't think I ever will be), and actually had quite a difficult time trying to crimp these edges, but as long as it satisfies the taste buds right?
The crust is simply an all-butter pie crust recipe, while the pears were tossed and coated in a generous amount of ground cinnamon, clove, and nutmeg, but you can really use any type of spices you prefer. It really is all personal preference! The green anjou pears natural sweetness paired with the warm spices make this a great treat out of the oven (I definitely ate an entire one at 11 PM the minute I took these out, no regrets).
If you're keeping these overnight, just make sure you don't overheat them like I did, and serve my friends a soggy galette. Or better yet, don't reheat them and serve them with some vanilla ice cream!
Fall-Inspired Mini Pear Galettes
- 2 cups all-purpose flour 250 grams
- 12 tablespoons chilled unsalted butter 170 grams
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 8 tablespoons of cold water I usually put water in a jar and keep it in the fridge overnight
- 6 ripe anjou pears peeled and cored
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground clove
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon or lime juice
- 3 tablespoons of melted butter
- Granulated sugar to taste
Prepare the galette crust
- Combine the flour, sugar, and salt in a bowl and mix. Add in the diced, chilled butter. I used a pastry cutter to cut through the butter in order to thoroughly mix with the other dry ingredients. The end mixture should be quite flaky.
- Start adding in the chilled water a bit at a time. I typically don't measure it out, I just pour a little at a time and begin kneading with my hands. Continue to add water in increments until the dough completely holds together. Don't go overboard though, you don't want something that is sticky!
- Roll into a ball and then flatten. Cover with plastic wrap and chill in fridge for at least 30 minutes. If you are able to chill the dough for longer, you'll get a flakier crust since you're letting the fats from the butter solidify (which is my favorite!).
- Preheat the oven to 400° F/170° C.
Prepare the filling
- Peel, core, and slice the pears into thin pieces.
- In a mixing bowl, toss the pears with the spices and add in the lemon juice.
Put it all together
- Separate the dough into 6 equal pieces. You can be more precise and weigh it out in grams or you can eye-ball it as I tend to do.
- On a floured surface, roll out the dough until around 6-7 inches or 15-20 cm in diameter. You want to make sure to leave enough space to place in your pear filling while being able to fold the edges in. I left around 2 inches/5 cm around the edges.
- Place the pear filling in the center. You can really decorate it however you want. I put them in two columns and stacked them up against each other. Once you fold the edges over the pear filling, you can fill in empty spaces with more pears. I wanted these to be completely stuffed! Crimp the edges for something more aesthetically pleasing.
- Brush the melted butter over the pears and crust. Sprinkle with granulated sugar. Because I was making this for an Asian audience (who have a more milder sweet tooth), I didn't want it to be overwhelmingly sweet, so I used around 1 teaspoon on the pears and 1 teaspoon on the crust.
- Bake in oven for 30 minutes or until crust has turned a beautiful golden color.
- Enjoy hot out of the oven!