Description
This delightful Pear and Blueberry Galette features a soft, sponge-like base topped with tender pear slices and fresh blueberries, finished with a glossy redcurrant jelly glaze. Perfectly golden and subtly sweet, it makes an elegant dessert or a comforting treat served warm with cream or crème fraîche.
Ingredients
For the Sponge Base
- 75g/3oz butter, softened, plus extra for greasing
- 75g/3oz caster sugar
- 115g/4oz self-raising flour
- 1 tsp baking powder
- 2 free-range eggs
- 1 tsp vanilla extract
For the Fruit Topping
- 2 x 400g tins pear halves in natural juice
- 150g/5½oz fresh blueberries
- 2–3 tbsp redcurrant jelly, to glaze
To Serve
- Cream or crème fraîche
Instructions
- Preheat and Prepare: Preheat your oven to 200C/180C Fan/Gas 6 and grease a 28cm/11in fluted loose-bottomed flan tin with butter to prevent sticking.
- Make the Sponge Mixture: In a bowl, combine the softened butter, caster sugar, self-raising flour, baking powder, eggs, and vanilla extract. Beat them together until you get a smooth batter. Then spread this mixture evenly over the base of the prepared tin.
- Prepare and Arrange the Fruit: Drain the pear halves thoroughly and slice each one lengthways into three long strips. Pat dry the slices with kitchen paper to remove excess moisture. Arrange the pear slices, cut side down, over the sponge batter, then scatter fresh blueberries in the gaps between the pears for a vibrant look.
- Bake the Galette: Place the tin in the oven and bake for 20–25 minutes. The sponge should rise nicely and turn a light golden brown, signaling that it’s cooked through.
- Glaze the Fruit: While the galette is baking, gently melt the redcurrant jelly in a small saucepan over low heat. Once the galette is out of the oven and still hot, brush the melted jelly evenly over the fruit and sponge to create a shiny glaze.
- Cool and Serve: Allow the galette to cool just enough to handle, then carefully remove it from the tin. Cut into wedges and serve warm with a side of cream or crème fraîche for added indulgence.
Notes
- Ensure pears are well-drained and patted dry; excess juice can make the sponge soggy.
- If fresh blueberries are out of season, frozen ones can be used but should be thawed and drained properly.
- Use a loose-bottomed tin to make removing the galette easier without breaking.
- The redcurrant jelly glaze adds a lovely shine and a subtle tartness to complement the sweet fruit.
- Serve the galette warm as it pairs beautifully with cream or crème fraîche for a luxurious dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
