Pear and blueberry galette
Mary's pear and blueberry galette is an easy comforting pudding that’s so quick to make, but special enough for a dinner party. It would work well with tinned peaches or apricots as well. If you want to use fresh pears, peel and poach them until tender first.
Ingredients
- Egg2 ცალი
- Vanilla extract5 ml
- Cream100 ml
Instructions
5 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in fluted loose-bottomed flan tin.
- 2
Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin.
- 3
Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cut-side down over the surface of the batter. Scatter the blueberries in between the pears. Bake for 20-25 minutes, until the sponge is lightly golden brown and well risen.
- 4
To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and fruit to give a shiny glaze.
- 5
Leave until just cool enough to handle, then remove from the tin and serve in wedges. Serve warm with cream or crème fraîche.
Nutrition
1 serving ≈ 125 g
Nutrition values are estimates. - means data is unavailable.
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