Pear Galette With Mascarpone Recipes

PEAR MASCARPONE GALETTE

Steps:

• Slice pears into 3/4 inch slices
• Add spices to sliced pears and set to the side
• Roll out both sheets of pre-packaged dough to make one large sheet
• Place dough onto a large sheet pan
• Spread mascarpone evenly across the dough, leave about 2 inches of space around the edges
• Place pears in the center of rolled out dough
• Flip edges towards the pear filled center to create a wall for the filling
• Brush dough with egg wash
• Sprinkle with pecans, raw sugar, and cinnamon and nutmeg
• Bake at 400 degrees for 40 minutes, or until crust is golden brown
• Let galette cool for about 5 minutes
• Top with vanilla ice cream and enjoy
• Done

GLUTEN-FREE PEAR AND MASCARPONE GALETTE

Steps:

• Pre-heat oven to 375°.
• On a sheet of parchment paper, roll out pie crust into a circle about 12" wide.
• Leaving a 2" border on all sides, spread mascarpone evenly over the pie crust.
• Cut pears into thin slices, removing and discarding the core. If pears have a thick, tougher skin, pare and discard the skin as well. If using thin-skinned pears (like Bartlett), I like to make this galette with the skins left on.
• Arrange pears evenly over the mascarpone.
• Drizzle honey over the mascarpone and pear slices, then sprinkle with almond slices and cardamom.
• Working your way around the circle, bring bare edges of pie crust up to just overlap the edge of the mascarpone and pear slices. Using the parchment paper to help lift each section of pie crust can really help keep a delicate crust from breaking as you're doing this.
• Using the parchment paper, slide the galette onto a rimmed baking sheet (or pizza stone), and bake until pears are soft and pie crust is golden brown - about 35 minutes.
• Let cool slightly and enjoy!

CARAMELIZED PEARS WITH MASCARPONE

Steps:

• First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
• Roughly ground almonds and dry fry them until brownish.
• Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside "flesh" from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
• Peal the pears, cut in half and remove seeds.
• Sauté the pears 8-10 minutes, turning them from time to time.
• When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).

PEAR GALETTE

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

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.

PEAR GALETTE WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ricotta cheese, mascarpone cheese, confectioners' sugar, and vanilla extract in a bowl. Place in the refrigerator.
• Place pears, cornstarch, lemon juice, brown sugar, cloves, and cinnamon into a bowl; mix well.
• Place thawed puff pastry sheet into the bottom of an 11-inch tart pan. Spoon cheese mixture onto pastry and spread evenly. Arrange spiced pear mixture on top of the cheese mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.

PEAR GRATIN WITH MASCARPONE CUSTARD

Steps:

• To make the custard, heat the milk in a heavy saucepan until it is almost boiling. In a separate bowl, beat egg yolks until they are light and pale-colored. Beat sugar into the yolks, tablespoon by tablespoon. Add flour and beat until smooth. Add heated milk to the yolk mixture in a slow stream, beating constantly. Beat until smooth. Return the mixture to the saucepan and cook, stirring constantly, until mixture comes to a boil. Boil for 2 minutes. Remove from heat and chill.
• When the mixture is thoroughly chilled, remove from refrigerator and whisk until smooth. Fold the mascarpone into the mixture. In a separate bowl, beat the cream until medium-stiff and fold into the custard mixture. Stir in vanilla and chill until ready to use.
• To make the gratin, preheat the oven to 450 degrees. Melt the butter in a large cast-iron skillet over medium heat. Add sugar and stir constantly until a golden brown caramel develops. Remove from heat.
• Arrange the pear halves, cut side down, on top of the caramel and scatter minced ginger, if desired, over the pears. Cover the pears with foil and bake for 15 minutes or until tender when pierced with a skewer.
• Place two pear halves in each of six individual gratin dishes. Divide the caramel among the dishes. Pour about 1 cup of custard into each gratin dish, covering the pears. Place the gratin dishes on a baking sheet for easier handling and bake for 5 minutes. Remove from oven.
• Change the oven setting to broil. Place gratins on the upper rack of the oven and broil carefully until the custard bubbles and browns, about 1 1/2 minutes. Watch very carefully; do not burn.

COFFEE-DUSTED PEAR GALETTE

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.

PEAR GALLETTE

Steps:

• 1. Preheat oven to 350°F
• 2. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt. Whisk to mix.
• 3. Add butter, and cut with two butter knives to make a sandy texture.
• 4. Add vanilla and maple syrup, mix with knives.
• 5. Test to see if dough will come together. If not, add ice water 1 T at a time and mix until dough forms, kneading as few times as possible to form a ball.
• 6. Wrap dough in parchment paper and refrigerate 30 minutes
• 7. Place dough on a lightly floured sheet of parchment paper. Lightly flour the top of the pastry, cover with another sheet of parchment and roll out to a 11-inch circle, turning and flipping the dough to get an even surface. If the dough starts to stick, peel back the parchment and add a touch more flour to the surface.
• 8. Refrigerate dough circle on a parchment lined sheet tray 15 minutes.
• 9. Prepare pears: peel, quarter, core, and cut into thin slices lengthwise. Toss in lemon juice.
• 10. Assemble: leaving a 2 1/2 inch margin around the edge, arrange pears in the center. Pull up crust in sections to cover the edge of the pears. Don't worry if the crust breaks. Gently pinch the crust back together where it splits. Sprinkle with 1-2 T coconut sugar. Refrigerate for another 30 minutes.
• 11. Bake 45 min at 350°F until pears are cooked and the Galette is golden brown. Cool on a rack. Optional: dust with powdered sugar to serve.