Sweet Fall Pear Galette
From leafy greens to golden sweet potatoes and squash, as the season changes from summer to fall, the farmers are harvesting the last big bounty before the winter sets in. Many varieties of red, pink and green apples are piled high on tables, and the first-of-the-season juicy, ripe Bartlett or Bosc pears draw us closer with their sweet aromas. They are impossible to resist, and into the bag they go, where they will be the stars in a beautiful fall dessert.
- 1½ cups all-purpose flour
- 3 tablespoons sugar
- ½ teaspoon salt
- 10 tablespoons (1¼ stick) unsalted butter, cut into pieces
- 1 large egg yolk, beaten
- 1 tablespoon late harvest or sweet dessert wine
- 4 large ripe pears (Bosc or Anjou), peeled, cored and sliced
- 1 tablespoon plus ½ cup sugar, divided
- 1 tablespoon flour
- 1 cup late harvest or sweet dessert wine
- ½ cup water
- Combine the flour, sugar and salt in food processor until mixed. Add butter, and pulse to cut it into the flour mixture. Add the beaten egg yolk and wine and pulse again until moist clumps form. Turn the dough onto a sheet of plastic wrap and flatten into a disk. Refrigerate for 40 minutes. (Can be made 1 day ahead and kept refrigerated.)
- Preheat oven to 375 degrees and place rack in the center of the oven. Roll out the dough between two sheets of parchment paper. Form a 12-inch round. Remove the top sheet and transfer the dough, on the bottom parchment, to a baking sheet with a rim.
- In a large bowl, combine the pear slices, 1 tablespoon sugar and flour. Spoon the pears into the center of the dough round, making sure to leave about 1½-inch border. Using the parchment as a guide, fold the outer edge of the dough over the filling, in a loose, rustic way, leaving some pears visible in the middle. Bake until the pears are soft, about 20 minutes.
- In a medium saucepan, bring the wine, water and remaining ½ cup of sugar to a boil. Cook until the syrup thickens a bit and is reduced to about ½ cup.
- Reduce oven temperature to 325 degrees and drizzle half the syrup over the pears. Continue to bake the tart until you see it bubbling about 20 minutes. Cool to room temperature.
- Mix 2 tablespoons wine into the remaining syrup. Drizzle over the tart, cut and serve.