Pear Galette with Rosemary скачать в хорошем качестве

Pear Galette with Rosemary

A French inspired easier-than-pie treat for every season! RECIPE: CRUST: 1-1/4 Cups Flour 1/2 Cup Unsalted Butter 1 Tbsp Sugar 1 tsp Vanilla Sugar (substitute with 1 tsp Sugar and 1 tsp Vanilla Extract) 1/4 Cup Ice Water Pinch of Salt Combine all dry ingredients. Using a pastry knife, cut in the butter until pea-sized pieces form. Add Ice Water and combine dough with hands until it comes together without crumbling. Wrap in plastic wrap and chill for 20 minutes. FILLING: 3 Ripe Bartlett Pears 3 Tbsp Brown Sugar 2 Tbsp Corn Starch 1/2 tsp Cinnamon Pinch of Salt Pinch of Sugar 2-3 Tbsp Butter 1 Sprig Rosemary 1 Egg 1 Tbsp Honey Preheat oven to 400° F Peel pears and cut into spears. Put them in a bowl and add all ingredients. Gently mix with hands until pears are completely coated. Remove dough from plastic wrap, and roll out onto a floured surface to about 10" in diameter. Transfer dough to a parchment paper lined baking sheet. Arrange pears onto center of dough, leaving about a 2" space from the sides. Fold sides of dough toward the center, leaving an open space in the middle. Scramble the Egg with a little water and brush onto the crust. Melt the Butter in a small container and stir with the Sprig of Rosemary. Brush entire pastry with the butter soaked Rosemary. Place Rosemary Sprig on top (It will perfume the Galette with a very subtle flavor). Sprinkle pastry with the Pinch of Sugar. Bake for 25-30 minutes, until golden brown and bubbly in the center. Remove from oven, remove the Rosemary and drizzle the Honey on top.