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PEAR GALETTE

 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.

Makes 4 servings

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tip

 Use ripe Ontario Bartlett or Bosc pears for this galette.

Ingredients

 

1 refrigerated rolled piecrust 200 g
2 ripe Ontario pears, peeled, cored and sliced into thin wedges
2 tbsp granulated sugar 30 mL
1/2 tsp cornstarch 2 mL
Egg wash
1 tbsp cold butter, cut into cubes 15 mL
1 tbsp honey, warmed 15 mL

Directions

 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.

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.

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.

Nutritional Info

 PER SERVING (1/4th of recipe): about 275 cal, 1.5g pro, 13g total fat (4.5g sat fat), 43g carb, 2g fibre, 9mg chol, 259mg sodium. % RDI: 1% vitamin A, 6% vitamin C, 1% calcium, 5% iron.

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