Mary Berry’s Pear and Blueberry Galette is a delightful, rustic dessert that combines the warmth and richness of baked pears with the tartness of fresh blueberries. This free-form pastry is a nod to the French “galette”, which is known for its simple, yet elegant appearance. The galette features a buttery, flaky pastry shell that is artfully folded over the filling, leaving the center open to showcase the fruit in all its glory. The pears, often poached or slightly cooked to tenderize, complement the juicy blueberries in perfect harmony, creating a sweet and slightly tangy contrast that is irresistible.
What sets Mary Berry’s version apart is her classic British twist on the galette, where she balances the sweetness of the fruits with the buttery richness of the pastry. The method is straightforward, making it a great option for home bakers of all levels. It’s the kind of dessert that’s both impressive and approachable-a go-to treat for afternoon tea or a casual dinner party. The simplicity of its design and the ease with which it’s made make it a favorite among both novice and experienced bakers alike.
Mary Berry’s Pear And Blueberry Galette Recipe
Ingredients Needed
The ingredients for Mary Berry’s Pear and Blueberry Galette are basic yet create an extraordinary flavor profile when combined. Here’s a detailed breakdown:
For The Pastry
- 225g plain flour: The base for the galette crust. It gives the pastry its delicate texture and flakiness.
- 115g unsalted butter: The butter, chilled and cut into cubes, is crucial for creating a rich, crumbly texture. The fat will help the pastry develop that perfect melt-in-your-mouth quality.
- 1 tbsp caster sugar: A slight touch of sugar enhances the pastry’s flavor without overpowering the natural sweetness of the fruits.
- Pinch of salt: A small amount of salt helps to balance the sweetness of the galette.
- Cold water: Just enough to bring the dough together without making it too wet or sticky.
For The Fruit Filling
- 2 ripe pears: Choose firm, ripe pears (such as Comice or Conference) to ensure they hold their shape while baking. The pears are typically sliced thin to cook evenly and avoid being too mushy.
- 100g fresh blueberries: The blueberries add a burst of color and tartness to the dessert, balancing the sweetness of the pears and creating a lovely contrast in flavors.
- 2 tbsp light brown sugar: This sugar helps caramelize the fruit, adding a rich depth of flavor and enhancing the natural sweetness.
- 1 tsp lemon juice: A touch of acidity that brightens the fruit and enhances its flavor.
- 1 tsp cornflour (cornstarch): This thickens the juices released by the fruit during baking, preventing the galette from becoming soggy.
- 1/2 tsp ground cinnamon: A subtle warmth from cinnamon adds depth to the pears, making the filling taste like a cozy autumnal treat.
For The Glaze
- 1 egg: The egg is beaten and brushed over the pastry before baking to give it a golden, glossy finish.
- 1 tbsp milk: Mixed with the egg to create a smooth glaze, adding a touch of shine to the finished galette.
Equipment Needed
The equipment needed for Mary Berry’s Pear and Blueberry Galette is minimal, but each item plays a crucial role in ensuring the recipe turns out perfectly.
- Mixing bowl: Used to combine the dry ingredients for the pastry and to mix the fruit filling.
- Pastry cutter or fingers: Essential for cutting the cold butter into the flour to create a crumbly texture. You can also use your fingers, but a pastry cutter is recommended for efficiency.
- Rolling pin: For rolling out the dough evenly to the desired thickness (about 3mm).
- Baking tray: A flat, rimmed baking sheet ensures even heat distribution during baking. It’s also useful for catching any juices from the fruit that may escape the galette.
- Parchment paper: Lining the baking tray with parchment paper prevents the galette from sticking and helps with easy removal once baked.
- Pastry brush: A small brush to apply the egg wash over the pastry before baking, giving it a golden finish.
- Sharp knife or mandolin: To slice the pears thinly and evenly, ensuring that they cook properly during baking.
Instructions To Make Mary Berry’s Pear And Blueberry Galette
Step 1: Make the Pastry
Start by sifting the flour into a large mixing bowl and adding a pinch of salt and sugar. Then, cube the chilled butter and add it to the flour. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles breadcrumbs. Once this is achieved, add a tablespoon of cold water at a time, mixing it with your hands until the dough just begins to come together. Be careful not to overwork the dough. Form it into a ball, wrap it in cling film, and refrigerate for about 30 minutes to firm up.
Step 2: Prepare the Fruit Filling
While the pastry is chilling, peel, core, and slice the pears into thin wedges. In a separate bowl, combine the pears, blueberries, sugar, lemon juice, cinnamon, and cornflour. Toss gently to coat the fruit evenly with the mixture, ensuring the cornstarch is well distributed to prevent a soggy galette.
Step 3: Roll Out the Dough
Once the dough has rested, lightly flour your work surface and roll the dough into a rough circle about 30cm in diameter. Don’t worry if it’s not perfect-it adds to the rustic charm of the galette.
Step 4: Assemble the Galette
Transfer the rolled-out dough to a baking tray lined with parchment paper. Pile the fruit mixture into the center, leaving about a 5cm border of dough around the edges. Gently fold the edges of the dough up over the fruit, overlapping as you go to create a free-form crust. Don’t worry if the edges are a little uneven-this is part of the charm.
Step 5: Add the Glaze
In a small bowl, beat the egg with the milk. Brush the exposed pastry edges with the egg wash for a golden, glossy finish.
Step 6: Bake
Place the galette in a preheated oven at 200°C (180°C fan)/400°F for 30-40 minutes or until the pastry is golden and crisp and the fruit filling is bubbling. Keep an eye on it as oven temperatures vary.
Step 7: Serve
Allow the galette to cool for a few minutes before slicing. Serve it warm with a dollop of clotted cream, crème fraîche, or vanilla ice cream for an extra indulgent treat.
Tips And Tricks
- Use cold butter for the best pastry texture: The butter must be cold to create a flaky pastry. If you find the dough getting too soft while working with it, pop it back into the fridge for a few minutes to firm it up again.
- Chill the pastry: Always chill the pastry before rolling it out. This helps the gluten relax and prevents shrinkage during baking.
- Don’t overfill the galette: You want the fruit to have enough room to cook and release juices. Overstuffing the galette might result in a soggy pastry.
- Experiment with different fruits: While this galette uses pears and blueberries, feel free to mix and match fruits depending on what’s in season. Apples, peaches, or even plums work wonderfully too.
- Avoid watery fruit: Some fruit, like strawberries or overly ripe peaches, can release too much liquid. If using these, you may want to sprinkle a little extra cornflour to absorb the excess moisture.
- Add texture with nuts: For an extra crunch, try sprinkling a few chopped pecans or almonds over the fruit before folding the pastry. This adds a lovely texture contrast.
Mary Berry’s Pear and Blueberry Galette is a perfect example of how simple ingredients can come together to create something truly delicious. The buttery, flaky pastry and the naturally sweet, slightly tart fruit filling offer a satisfying balance of flavors and textures. Whether you’re an experienced baker or just starting out, this galette is an easy yet impressive dessert to make for any occasion. It’s versatile, adaptable, and packed with flavors that will surely delight everyone who takes a bite. So, roll up your sleeves, gather your ingredients, and enjoy the process of creating this rustic, comforting dessert!
Easy Recipe Variations For Mary Berry’s Pear And Blueberry Galette
Mary Berry’s Pear and Blueberry Galette is already a wonderful dessert, with the perfect combination of sweet pears, tart blueberries, and a buttery, flaky pastry. However, the beauty of a galette lies in its flexibility. Here are a few easy variations that you can try to elevate this dessert or tailor it to your tastes.
-
Fruit Substitutions
You can easily swap out the pears and blueberries for other fruits depending on the season or your preferences. For example:
- Apple and Cranberry: A classic combination, with the crispness of apples and the tartness of cranberries. Slice the apples thinly to ensure they cook evenly, and toss them with a bit of cinnamon and sugar for an extra burst of flavor.
- Peach and Raspberry: Summer’s bounty of peaches combined with the tang of raspberries makes for a juicy, fragrant filling. You can use either fresh or frozen raspberries, but be sure to drain the fruit well if using frozen, to prevent a soggy galette.
- Plum and Almond: For a more indulgent twist, try plums mixed with ground almonds or almond paste. This variation adds a nutty richness that complements the sweet stone fruit perfectly.
-
Add Extra Spices and Flavors
The galette’s filling can be spiced up in countless ways:
- Cinnamon and Nutmeg: These warm, comforting spices are perfect for pairing with fruit like pears or apples, adding depth and a cozy, autumnal vibe.
- Ginger: A pinch of ground ginger or finely chopped fresh ginger can bring a zesty kick, especially when paired with the sweetness of pears or the tartness of blueberries.
- Lemon Zest and Juice: Adding lemon zest to the fruit mixture brightens up the natural sweetness and adds a refreshing citrusy note that contrasts beautifully with the richness of the pastry.
- Vanilla Bean: If you want to add a touch of luxury, vanilla bean paste or a scraped vanilla pod can infuse the filling with an aromatic, sweet fragrance.
-
Incorporating Nuts And Seeds
- Crushed Walnuts or Pecans: These nuts can be added to the filling for a bit of crunch and earthy flavor. You can either toss them in with the fruit or sprinkle them over the top before baking.
- Chia Seeds: To add a little texture and absorb some of the fruit’s juices, sprinkle some chia seeds into the filling. They also add a nice nutritional boost.
-
Sweeteners Beyond Sugar
- Honey or Maple Syrup: Instead of granulated sugar, try drizzling honey or maple syrup over the fruit for a more natural sweetness with a hint of floral or caramel flavor. This works particularly well with pears and apples.
- Coconut Sugar: This alternative to white sugar offers a slight caramelized taste and works wonderfully with tropical or stone fruits like peaches and plums.
-
Savory Twist
While this is a dessert galette, there’s always room for creativity. If you’re in the mood for something savory, consider omitting the sugar entirely and using a savory filling:
- Goat Cheese and Caramelized Onion: The tang of goat cheese with sweet caramelized onions in a simple pastry shell makes for a rustic, comforting savory galette. You could even add some roasted vegetables like zucchini or tomatoes for more depth.
- Spinach and Feta: For a more Mediterranean-inspired galette, sauté spinach with garlic and mix with crumbled feta for a fresh, herby flavor.
Storing Leftovers
Mary Berry’s Pear and Blueberry Galette is so delicious that it might be hard to have leftovers, but if you do find yourself with extra slices, don’t worry! Storing it properly ensures that you can enjoy this tasty treat later without losing any of its fresh flavor or flaky texture.
-
Room Temperature Storage
If you plan on finishing the galette within a day or two, you can store it at room temperature. Simply cover it with a clean kitchen towel or plastic wrap to protect it from dust or drying out. Place it on a flat surface to prevent the pastry from getting crushed or soggy. It’s best to consume it within 2 days if stored this way.
-
Refrigeration
For longer storage, especially if you have several pieces left over, refrigerate the galette. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. This will help preserve the pastry’s freshness. Cold storage should keep it for up to 4 days. However, keep in mind that refrigeration might slightly affect the texture of the pastry, making it a bit less crisp.
-
Freezing
If you’d like to keep your galette for a longer period, freezing is your best option. First, allow it to cool completely to room temperature. Once cooled, wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag or container. You can freeze individual slices or the entire galette. It will keep for up to 3 months in the freezer. When you’re ready to eat it, let it thaw at room temperature for an hour or two before reheating. To reheat, place the galette on a baking sheet and warm it in a preheated oven at 350°F (175°C) for 10-15 minutes to restore some of its crispy texture.
-
Reheating
Whether refrigerated or frozen, reheating the galette is simple. To preserve the pastry’s crispiness, always reheat it in the oven rather than the microwave. A microwave can make the crust soggy. Reheat at 350°F (175°C) until the galette is warm throughout, usually about 10 minutes, but check periodically.
What To Eat With Mary Berry’s Pear And Blueberry Galette?
While Mary Berry’s Pear and Blueberry Galette is a delicious standalone treat, it can also be paired with a variety of accompaniments to create a more complete dessert experience or to add different flavor notes.
-
Whipped Cream
A dollop of freshly whipped cream can take your galette to the next level. Its light, airy texture and subtly sweet taste complement the richness of the galette perfectly. You can even flavor the cream with a little vanilla, or for an added touch, a sprinkle of cinnamon or a splash of liqueur like Amaretto.
-
Ice Cream
If you’re craving something colder, ice cream is an obvious choice. A scoop of vanilla bean, cinnamon, or honey ice cream pairs wonderfully with the sweet fruit and buttery pastry of the galette. For a more indulgent dessert, a drizzle of warm salted caramel sauce over the top can make it feel like a luxurious treat.
-
Custard or Crème Anglaise
For a more traditional, European-style dessert experience, serve the galette with warm custard or crème anglaise. The smooth, velvety texture of the custard enhances the flavors of the galette without overpowering them.
-
Mascarpone or Ricotta
If you prefer something a little richer, a spoonful of mascarpone cheese or ricotta can be served alongside or on top of the galette. You could even sweeten the mascarpone with a little sugar or honey for a balanced flavor profile. This addition gives a creamy contrast to the crisp pastry and sweet fruit.
-
Fresh Mint or Basil
A few leaves of fresh mint or basil can provide an unexpected, refreshing herbal contrast to the sweet fruit filling. This can be especially refreshing during the warmer months when fresh herbs are in abundance.
-
A Cup of Tea or Coffee
The perfect drink pairing for a galette is a hot beverage like a cup of strong coffee or a delicate, floral tea. Earl Grey, with its fragrant notes of bergamot, or a green tea with a splash of honey, would both complement the flavors in the galette without overshadowing them.
Conclusion
Mary Berry’s Pear and Blueberry Galette is a delightful, rustic dessert that shines with its simplicity and versatility. Whether you stick to the classic recipe or experiment with different fruits, spices, or savory twists, you’ll find that this galette is a perfect foundation for countless delicious variations. It’s a great choice for any season, adaptable to whatever fruits are in abundance. When it comes to storage, you can rest easy knowing that it holds up well in the fridge and freezer, ensuring that any leftovers won’t go to waste. And with a few thoughtful accompaniments, you can elevate this dessert even further, making it a truly special treat for any occasion.
FAQs
What Ingredients Are Needed To Make Mary Berry’s Pear And Blueberry Galette?
To make Mary Berry’s pear and blueberry galette, you’ll need a variety of fresh ingredients, including ripe pears, fresh blueberries, butter, sugar, plain flour, a pinch of salt, and a ready-made puff pastry or shortcrust pastry. Additionally, you’ll require an egg to make an egg wash for brushing the pastry, and some lemon juice to enhance the flavor of the fruit. Mary Berry’s recipe combines the sweetness of the pears and blueberries with a crisp, flaky pastry crust.
How Do I Prevent The Galette From Becoming Soggy?
To prevent your pear and blueberry galette from becoming soggy, it’s important to ensure the fruit filling isn’t too wet. You can do this by draining any excess juices from the pears and blueberries before adding them to the pastry. Additionally, sprinkling a little flour or ground almonds on the center of the pastry before filling it will help absorb excess moisture and create a more stable base. Lastly, bake the galette at a high temperature for the first 10-15 minutes to ensure the pastry crisps up quickly, forming a barrier to the filling.
Can I Substitute The Pears Or Blueberries In Mary Berry’s Galette Recipe?
Yes, you can definitely substitute the pears and blueberries with other fruits. For example, apples can be used in place of pears, and raspberries or blackberries can be swapped for blueberries. If you choose to substitute the fruit, make sure to adjust the sugar and lemon juice to suit the sweetness and acidity of the new fruit. Just keep in mind that different fruits may release different amounts of juice during baking, so take care to manage the moisture as mentioned in the previous FAQ.
