Coffee Dusted Pear Galette Recipes

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COFFEE-DUSTED PEAR GALETTE



Coffee-Dusted Pear Galette image

Treat yourself with this elegant and refined after-dinner delight from Adrianna Adarme of A Cozy Kitchen.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups all-purpose flour
1 ½ teaspoons white granulated sugar
1 teaspoon fine sea salt
½ cup unsalted butter, frozen
7 tablespoons ice-cold water, or more as needed, divided
1 large egg, beaten (for egg wash)
1 tablespoon turbinado sugar
Reynolds Wrap® Aluminum Foil
Reynolds® Parchment Paper
2 Bartlett pears, cored and thinly sliced
¼ cup brown sugar
1 teaspoon cocoa powder
1 tablespoon finely ground coffee beans
½ teaspoon vanilla extract
1 pinch salt
Whipped cream or vanilla ice cream, for serving

Steps:

  • In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  • Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  • Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
  • Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
  • Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
  • Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

Nutrition Facts : Calories 515.3 calories, Carbohydrate 67.3 g, Cholesterol 108.1 mg, Fat 25 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 15.2 g, Sodium 508.8 mg, Sugar 26.4 g

COFFEE-DUSTED PEAR GALETTE



Coffee-Dusted Pear Galette image

Treat yourself with this elegant and refined after-dinner delight from Adrianna Adarme of A Cozy Kitchen.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 16

1 ½ cups all-purpose flour
1 ½ teaspoons white granulated sugar
1 teaspoon fine sea salt
½ cup unsalted butter, frozen
7 tablespoons ice-cold water, or more as needed, divided
1 large egg, beaten (for egg wash)
1 tablespoon turbinado sugar
1 sheet Reynolds Wrap® Aluminum Foil
1 sheet Reynolds® Parchment Paper
2 each Bartlett pears, cored and thinly sliced
¼ cup brown sugar
1 teaspoon cocoa powder
1 tablespoon finely ground coffee beans
½ teaspoon vanilla extract
1 pinch salt
1 tablespoon Whipped cream or vanilla ice cream, for serving

Steps:

  • In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
  • Add 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form dough into a disk. Wrap the disk in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
  • Just before the dough is ready to remove from the fridge, mix together the filling. In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract and salt.
  • Remove the disk of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour a work surface and rolling pin. Begin to roll the dough to a 16-inch round, being sure to rotate it every so often to avoid sticking, Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.
  • Arrange the pears slices neatly in a circular pattern in the center of each of the pie crust rounds, leaving about 1 1/2 inch clear at the edges. Fold over the edges to cover about 1/2 inch of the filling. Repeat with the remaining rounds. Transfer the galettes to a baking sheet lined with Reynolds® Parchment Paper and place in the freezer to chill for 15 minutes. Meanwhile, preheat your oven to 400 degrees F.
  • Lastly, brush the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts' edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

Nutrition Facts : Calories 515.3 calories, Carbohydrate 67.3 g, Cholesterol 108.1 mg, Fat 25 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 15.2 g, Sodium 508.8 mg, Sugar 26.4 g

PEAR GALETTE



Pear Galette image

This pear galette is a tasty treat that will have everyone standing in line for seconds, so make sure you make double.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Plum Crumb Pie
1 tablespoon cornstarch
1/4 cup granulated sugar
Pinch of salt
4 large ripe pears, cut into 1/2-inch pieces (about 3 1/2 pounds)
1 tablespoon unsalted butter, cut into small pieces
1 large egg
Sanding sugar, for sprinkling
1 tablespoon unsalted butter, cut into small pieces
3 tablespoons apricot jam

Steps:

  • Line a baking sheet with parchment paper or a nonstick baking mat.
  • Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.
  • In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes
  • Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.
  • Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

3-INGREDIENT CARAMEL-PEAR GALETTE



3-Ingredient Caramel-Pear Galette image

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

1 sheet prepared boxed pie crust (not in a tin), thawed if frozen
3 firm-ripe pears, preferably Anjou or Bartlett (about 1 1/2 pounds), thinly sliced crosswise, seeds cut out with a small round cutter or paring knife
Pinch of kosher salt
1/2 cup plus 1 tablespoon caramel sauce, divided

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.

SUGAR SPICE PEAR GALETTE RECIPE BY TASTY



Sugar Spice Pear Galette Recipe by Tasty image

Here's what you need: granulated sugar, cinnamon, ground cardamom, nutmeg, ground ginger, ground cloves, medium bosc pears, premade pie crust, large egg, coarse brown sugar, ice cream

Provided by Frank Tiu

Categories     Desserts

Yield 6 servings

Number Of Ingredients 11

1 cup granulated sugar
1 teaspoon cinnamon
½ teaspoon ground cardamom
1 teaspoon nutmeg
1 teaspoon ground ginger
¼ teaspoon ground cloves
4 medium bosc pears
1 premade pie crust
1 large egg
1 teaspoon coarse brown sugar, for sprinkling
ice cream, for serving

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a small bowl, combine the sugar, cinnamon, cardamom, nutmeg, ginger, and cloves.
  • On a cutting board, cut the pears lengthwise in 2 halves, removing the cores. Slice into ¹⁄₁₆-inch (1 mm) thick slices. Slice all the way through, but keep the pear halves together.
  • Lay the pie crust on the prepared baking sheet and arrange the pear halves on top, separating the slices to cover the center of the crust, leaving a 1-inch (2 cm) border around the edge.
  • Sprinkle the sugar spice mix over and between the pear slices.
  • Fold the edge of the crust over the pears.
  • Beat the egg in a small bowl, then brush over the crust. Sprinkle coarse sugar on top of the egg wash.
  • Bake for 25 minutes, or until the crust is golden brown.
  • Serve warm, with ice cream if desired.
  • Enjoy.

Nutrition Facts : Calories 294 calories, Carbohydrate 50 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams

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