If you can schedule this dessert to come out of the oven about 1 hour before serving, there will be many happy faces. This recipe is adapted from a cookbook that I found in a used bookstore; Cooking with Fruit: The Complete Guide to Using Fruit Throught the Meal, the Day, the Year by Rolce Redard Payne and Dorrit Speyer Senior.
- All-purpose flour - 1 cup
- Sugar - 1 teaspoon
- Salt - 1/4 teaspoon
- Butter - 5 tablespoons, unsalted, cut into 1 inch cubes
- Egg - 1
- Apricot preserves - 4 tablespoons
- Frangelico liqueur - 1 teaspoon
- Honey - 1 teaspoon
- Pears - 2, firm
- Butter - 1 tablespoon
- Sugar - 2 teaspoon
- Add flour, salt and cubed butter to food processor. Pulse until butter is the size of marbles.
- Add egg to flour mixture in processor and pulse until just combined. Dump onto counter, gather the dough up, kneed 2-3 times, and shape into to large disk.
- Refrigerate for 10-15 minutes.
- Combine apricot preserves, liqueur and honey in small sauce pan. Simmer until combined.
- Roll dough out as you would for a 9 inch round pie pan. Place on lined sheet pan.
- Spoon all of the apricot preserves and liqueur mixture in the center of the dough. (Feel free to save a small amount of the preserve mixture to brush on fruit after the galette comes out of the oven.)
- Pre-heat oven to 425F.
- Peel two pears and slice in half. Core each half and slice into 1/4 inch slices.
- Arrange pear slices in an overlapping pattern in the center of the dough leaving about 1 1/2 inches of dough on the perimeter of the galette.
- Brush the pears with butter and sprinkle 1 teaspoon sugar on fruit.
- Fold edges of dough over on the fruit in a free-form fashion. Sprinkle 1 teaspoon of sugar on the entire pastry.
- Bake at 425F for 25 minutes.