Mary Berry Pear and Blueberry Galette

The first time I made this galette, I was trying to use up two tins of pears leftover from a Sunday roast pudding that never happened. I found this tucked inside Mary’s Cook and Share book and thought, “It’s fruit on sponge—how hard can it be?”

Well, I’ll tell you: the sponge came out weirdly dense the first time. I’d skimped on drying the pears (rookie move), and the whole thing turned out a bit soggy-bottomed. But once I got that right—and added a proper slick of redcurrant jelly on top—it turned into something brilliant. Juicy, jammy fruit on a light vanilla sponge with a crisp edge from the tin.

If you’re looking for a way to make a dessert that looks fancy but secretly takes 15 minutes to get in the oven, let me show you how I fixed it.

Why This One Works So Well

The genius here is that the sponge base bakes with the fruit right on top—so it sort of soaks up the flavour without turning stodgy. Most recipes ask you to blind bake or do some fiddly dough-chilling, but Mary skips all that with a quick all-in-one sponge.

I didn’t think the jelly glaze would matter much (I nearly skipped it)—but it adds this glossy, tart-sweet finish that ties everything together. It’s not optional. It’s the cherry on top. Or rather, the currant.

INGREDIENTS + WHY THEY MATTER

• Butter (75g, softened) – The backbone of the sponge. Soft butter blends smoothly and helps with even rise.
• Caster Sugar (75g) – Fine enough to dissolve quickly for a tender crumb.
• Self-Raising Flour (115g) – This gives lift without needing to faff with extra leavening.
• Baking Powder (1 tsp) – Boosts the rise—especially helpful with the weight of the fruit on top.
• Eggs (2 large) – Binds everything. I once used medium eggs—big mistake. The sponge was dry.
• Vanilla Extract (1 tsp) – Brings warmth and flavour. Don’t skip it.
• Tinned Pears (2 x 400g) – Softer and juicier than fresh—plus always ripe. But dry them well.
• Fresh Blueberries (150g) – They pop and burst into the sponge like little gems.
• Redcurrant Jelly (2–3 tbsp) – Adds tang, shine, and that proper “bakery look.”

Want To Change It Up

• Gluten-Free – I swapped the flour with Doves Farm GF self-raising once. It worked, but the sponge was slightly more fragile. Still tasty.
• No Redcurrant Jelly: Raspberry jam works in a pinch. Warm and sieve it first.
• Fresh Pears – I tried fresh Conference pears once. They were fine but needed poaching first to soften—too much faff for a weeknight.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sponge turned out dense	Pears too wet	Pat them dry thoroughly with kitchen roll
Fruit sank into sponge	Pressed it down too hard	Just lay pears gently on top
No shine or tartness	Skipped the glaze	Always melt and brush on redcurrant jelly

How To Make Mary Berry’s Pear and Blueberry Galette

1. Prep Your Tin – Grease a 28cm fluted loose-bottomed tin. I use my old metal one for a crisp edge.
2. Mix the Batter – Toss all batter ingredients into a bowl and beat until smooth. That’s butter, sugar, flour, baking powder, eggs, vanilla.
3. Spread It Out – Batter’s thick—use the back of a spoon to nudge it to the edges.
4. Sort the Pears – Drain well, then slice each half into three strips. Pat dry like you mean it.
5. Assemble – Place pears cut-side down in a nice spiral (or whatever). Dot blueberries in the gaps.
6. Bake – 20–25 mins at 200°C/180°C fan. Look for golden edges and a risen centre.
7. Glaze – Warm jelly gently and brush over while still hot.
8. Cool a Bit – Let it set slightly before slicing. Serve warm if you can—that’s when it shines.

Tips From My Kitchen

• I slice the pears before drying—it’s easier to get every surface blotted.
• If the middle is still pale at 25 minutes, give it 2–3 mins more. Don’t rely just on colour.
• Use a metal tin, not ceramic—gives better browning underneath.
• My blueberries were on the tart side, so I sprinkled just a whisper of sugar over them before baking.

Storage + Serving

• Store – Keeps 2–3 days in the fridge in an airtight box. Sponge softens slightly but still tasty.
• Reheat – 10 mins in a medium oven brings it back. Or microwave for 30 seconds if you’re impatient.
• Freeze – Yes, but glaze it fresh. Wrap slices individually and defrost at room temp.

FAQs – Real Query Answers

Q: Can I use fresh pears instead of tinned?
A: You can, but you’ll need to peel and poach them first to soften. Tinned pears are much easier here.

Q: Do I need a fluted tin?
A: It helps with structure and looks nice—but a standard loose-bottomed tin works too.

Q: What if I don’t have redcurrant jelly?
A: Warmed and sieved raspberry jam is your best backup. Just make sure it’s smooth.

Q: Can I make this ahead?
A: Yes—bake it, cool it, then reheat in the oven before serving. But the texture is best the same day.

Q: Can I use frozen blueberries?
A: I tested this! Yes, but don’t thaw them. Add straight from the freezer to stop them bleeding colour.

Try More Mary Berry Recipes:

• Mary Berry Lemon Drizzle Traybake
• Mary Berry Chocolate Traybake
• Mary Berry Chocolate Chip Traybake
• Mary Berry Lemon Lime Traybake
• Mary Berry Confetti Traybake