Vanilla Spice Pear Galette Tart with Pecan Streusel
Happy Thanksgiving! For those of you who still doesn't have a clue what you're making for dessert tonight (I know it happens), here is a short and sweet post for a galette style tart. Inspired by Alice Water's apple tart, this pear version is fit for any fall occasion. If you're running out of time, simply omit the streusel. Serve warm with a scoop of ice cream (vanilla, cinnamon, caramel, eggnog, etc) or a dollop of whipped cream. What more can you be thankful for?
Vanilla Spice Pear Galette Tart
Makes one 8" tart.
For the streusel:
½ cup all-purpose flour
½ cup almond flour
½ cup sugar
½ cup butter
½ teaspoon ground cinnamon
¼ cup toasted pecans, chopped
pinch of salt
½ recipe pâte brisée
pinch of flaky salt
zest of one mandarin (or any citrus)
2 tablespoon heavy cream
1 tablespoon granulated sugar
demerara sugar, for sprinkling
For the pear compote:
2-3 firm ripe pears (Bosc or Anjou), ½" dice
½ cup dry white wine
½ vanilla bean, split and scraped
¾ cup sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
pinch of salt
enough water to cover
- Prepare the pâte brisée dough at most two days in advance, or the dough will start turning grey. Wrap and chill.
- To make the pear compote, combine all the ingredients in a medium pot and bring to a slow boil. Cover with a piece of parchment lid and simmer for 20-30 minutes, until a pairing knife can easily pierce through without much resistance. Do not cook the fruits too soft as they will further cook in the oven. Remove from heat and transfer to a bowl to cool completely.
- Meanwhile, make the streusel topping by paddling all the ingredients in a standmixer until crumbly. Set aside.
- Preheat the oven to 350℉ and set a rack in the middle of the oven.
- Temper the dough at room temperature for 5-10 minutes, until malleable but still cold to touch. Lightly flour your surface and roll the dough out to a round disk no thicker than ⅛". Use a bench scraper to rotate the dough occasionally and use just enough flour to prevent it from sticking. Brush off any excess flour and transfer onto a fluted tart pan. Gently push the dough into the corners of the tart pan. Chill in the refrigerator for 15 minutes.
- When the dough is well rested, trim the overhanging edges with a pair of scissors, leaving a ¾" border. Zest the mandarin evenly over the bottom of the tart shell, along with a pinch of flaky salt.
- Spoon around 2 cups of pear compote into the tart shell, spread evenly with an offset spatula, including the edges. Fold over the dough all around the rim, overlapping to create a rustic pleat.
- Combine the cream and sugar and lightly brush on top of the dough, avoiding the fruits. Sprinkle generously with demerara sugar. Sprinkle the streusel on the top of the fruits.
- Bake for 25-30 minutes, or until the edge are golden brown, and the fruits are bubbling and steaming.
- Remove from the oven and cool completely, and release from the tart pan. Serve warm with ice cream or whipped cream and give thanks!