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Diamond_Dog

(35,287 posts)
8. Sorry! Here they are
Sat Nov 2, 2024, 03:53 PM
Nov 2

NOTES

*I chose a red Anjou pear and a green bartlett pear. Any variety of pear will work for this galette. You can choose to peel your pears or leave the skin on. I left the skin on.
**I sliced my quartered pears, keeping them organized and together so they would be easier to fan out when filling my tart for aesthetic reasons.
***The pears will not turn to mush but should be tender and maintain their signature texture. If you find your crust is beginning to burn, you can lightly place a piece of tinfoil on top of your galette to help dodge the heat. This is a very flat “pie alternative” and doesn’t take as long to cook.

Recommendations

1 members have recommended this reply (displayed in chronological order):

Gorgeous & I'll bet it's really yummy, too! SheltieLover Nov 2 #1
Definitely yes with the apples! Great idea! Diamond_Dog Nov 2 #3
Thx! SheltieLover Nov 2 #9
Beautiful! cilla4progress Nov 2 #2
Could you please post it? Diamond_Dog Nov 2 #4
I never mastered the art of posting pics here - cilla4progress Nov 2 #5
Sounds delicious Diamond_Dog Nov 2 #6
Please expound on asterisks ? nt eppur_se_muova Nov 2 #7
Sorry! Here they are Diamond_Dog Nov 2 #8
Thanks ! Printing out to save. eppur_se_muova Nov 2 #10
Latest Discussions»Culture Forums»Cooking & Baking»Pear Galette with Warm Ca...»Reply #8