This easy Mary Berry Pear and Blueberry Galette is a delicious dessert that’s both quick and simple to make. With a fluffy sponge and juicy fruit, you can easily use common ingredients from your pantry. Serve it warm for a delightful treat, topped with creamy ice cream or fresh cream!
This Pear and Blueberry Galette Recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed:
- 75g butter, softened, plus extra for greasing
- 75g caster sugar
- 115g self-raising flour
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- 2 × 400g tins pear halves in natural juice
- 150g fresh blueberries
- 2–3 tbsp redcurrant jelly
How To Cook Pear and Blueberry Galette:
- Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Grease a 28cm (11in) fluted loose-bottomed tin.
- Prepare the Batter: In a bowl, measure the butter, caster sugar, self-raising flour, baking powder, eggs, and vanilla extract. Beat the mixture until smooth.
- Spread the Batter: Spread the batter evenly to cover the base of the prepared tin.
- Prepare the Pears: Drain the pear halves and cut each one lengthways into three long strips. Pat them dry with kitchen paper.
- Arrange the Fruits: Place the pear strips cut-side-down over the batter. Scatter the fresh blueberries in between the pear strips.
- Bake: Bake in the preheated oven for 20–25 minutes or until the sponge is lightly golden brown and well risen.
- Glaze the Galette: In a small saucepan, melt the redcurrant jelly over low heat. Brush the melted jelly over the hot sponge and fruit for a shiny glaze.
- Cool and Serve: Allow the galette to cool until it’s just cool enough to handle. Remove it from the tin and cut into wedges. Serve warm with cream or crème fraîche.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smoother batter and better texture in your galette.
- Don’t Overmix the Batter: When combining the ingredients, mix just until smooth. Overmixing can make the sponge tough instead of light and fluffy.
- Dry the Pears Well: After draining the pear halves, dry them with kitchen paper. This prevents excess moisture from making the sponge soggy.
- Check for Doneness: The galette is done when it’s lightly golden and has risen well. Insert a skewer in the center; if it comes out clean, it’s ready!
- Serve Warm: For the best taste, serve the galette warm right after baking. It pairs wonderfully with cream or crème fraîche, enhancing the flavors.
How To Store & Reheat Leftovers
- Refrigerate: Let any leftover Pear and Blueberry Galette cool to room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Reheating: Reheat leftover Pear and Blueberry Galette in a preheated oven at 180°C for 10–15 minutes until warm. For quicker reheating, microwave slices for 30 seconds on medium power.
Nutrition Facts
Serving Size: 1 slice (about 100g)
- Calories: 275
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 75mg
- Potassium: 200mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 4g
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
Mary Berry Pear and Blueberry Galette
Description
This easy Mary Berry Pear and Blueberry Galette is a delicious dessert that’s both quick and simple to make. With a fluffy sponge and juicy fruit, you can easily use common ingredients from your pantry. Serve it warm for a delightful treat, topped with creamy ice cream or fresh cream!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C/180°C Fan/Gas 6. Grease a 28cm (11in) fluted loose-bottomed tin.
- Prepare the Batter: In a bowl, measure the butter, caster sugar, self-raising flour, baking powder, eggs, and vanilla extract. Beat the mixture until smooth.
Cool and Serve: Allow the galette to cool until it’s just cool enough to handle. Remove it from the tin and cut into wedges. Serve warm with cream or crème fraîche. - Spread the Batter: Spread the batter evenly to cover the base of the prepared tin.
- Prepare the Pears: Drain the pear halves and cut each one lengthways into three long strips. Pat them dry with kitchen paper.
- Arrange the Fruits: Place the pear strips cut-side-down over the batter. Scatter the fresh blueberries in between the pear strips.
- Bake: Bake in the preheated oven for 20–25 minutes or until the sponge is lightly golden brown and well risen.
- Glaze the Galette: In a small saucepan, melt the redcurrant jelly over low heat. Brush the melted jelly over the hot sponge and fruit for a shiny glaze.
- Glaze the Galette: In a small saucepan, melt the redcurrant jelly over low heat. Brush the melted jelly over the hot sponge and fruit for a shiny glaze.
Notes
- Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps create a smoother batter and better texture in your galette.
- Don’t Overmix the Batter: When combining the ingredients, mix just until smooth. Overmixing can make the sponge tough instead of light and fluffy.
- Dry the Pears Well: After draining the pear halves, dry them with kitchen paper. This prevents excess moisture from making the sponge soggy.
- Check for Doneness: The galette is done when it’s lightly golden and has risen well. Insert a skewer in the center; if it comes out clean, it’s ready!
- Serve Warm: For the best taste, serve the galette warm right after baking. It pairs wonderfully with cream or crème fraîche, enhancing the flavors.
Mary Berry Pear and Blueberry Galette