Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)DifficultyIntermediateCategory,

Made with store-bought pastry, this free-form pear tart takes only a few minutes to prepare but is an easy and elegant dessert for entertaining family and friends. Serve with a scoop of vanilla ice cream or a dollop of whipped cream flavoured with a splash of dark rum.

Cook Time30 mins

INGREDIENTS

 1 refrigerated rolled piecrust (200 g)
 2 ripe Ontario pears, peeled, cored and sliced into thin wedges
 2 tbsp granulated sugar
 ½ tsp cornstarch
 Egg wash
 1 tbsp cold butter, cut into cubes
 1 tbsp honey, warmed

DIRECTIONS

1

Preheat the oven to 400°F (200°C). Place the piecrust on a parchment-lined baking sheet. Toss pears with sugar and cornstarch until well combined. Arrange the slices in a decorative patter over the piecrust leaving a 2-inch (5 cm) border.

Tip: Use ripe Ontario Bartlett or Bosc pears for this galette.

2

Fold the edges of the pastry to create a pleated border over the edge of the fruit. Brush the pastry with egg wash. Scatter the butter cubes over the exposed pear slices.

3

Bake, in lower third of oven, for 25 to 30 minutes or until the juices bubble and the pastry is golden brown. Let cool for 10 to 15 minutes. Brush the warm honey over the pears. Slice into wedges and serve warm or room temperature.

Ingredients

 1 refrigerated rolled piecrust (200 g)
 2 ripe Ontario pears, peeled, cored and sliced into thin wedges
 2 tbsp granulated sugar
 ½ tsp cornstarch
 Egg wash
 1 tbsp cold butter, cut into cubes
 1 tbsp honey, warmed

Directions

1

Preheat the oven to 400°F (200°C). Place the piecrust on a parchment-lined baking sheet. Toss pears with sugar and cornstarch until well combined. Arrange the slices in a decorative patter over the piecrust leaving a 2-inch (5 cm) border.

Tip: Use ripe Ontario Bartlett or Bosc pears for this galette.

2

Fold the edges of the pastry to create a pleated border over the edge of the fruit. Brush the pastry with egg wash. Scatter the butter cubes over the exposed pear slices.

3

Bake, in lower third of oven, for 25 to 30 minutes or until the juices bubble and the pastry is golden brown. Let cool for 10 to 15 minutes. Brush the warm honey over the pears. Slice into wedges and serve warm or room temperature.

Pear Galette