[{"data":1,"prerenderedAt":121},["ShallowReactive",2],{"page:\u002Fblog\u002Fcinnamon-pear-galette":3},{"id":4,"title":5,"author":6,"body":7,"category":104,"date":105,"description":106,"draft":107,"extension":108,"image":109,"meta":110,"navigation":111,"path":112,"readingTime":113,"seo":114,"stem":115,"tags":116,"updatedAt":119,"__hash__":120},"posts\u002Fblog\u002Fcinnamon-pear-galette.md","Cinnamon Pear Galette","Pixeld Food",{"type":8,"value":9,"toc":97},"minimark",[10,14,17,22,65,69,90,94],[11,12,13],"p",{},"A galette delivers all the pleasure of pie with a relaxed, free-form shape. Firm pears hold their fans in the oven, while ground almonds catch their juices and keep the base crisp.",[11,15,16],{},"Chill the shaped galette before baking. Cold pastry keeps its folds and turns especially flaky in a hot oven.",[18,19,21],"h2",{"id":20},"ingredients","Ingredients",[23,24,25,29,32,35,38,41,44,47,50,53,56,59,62],"ul",{},[26,27,28],"li",{},"250 g plain flour",[26,30,31],{},"1 tablespoon caster sugar",[26,33,34],{},"1\u002F2 teaspoon fine sea salt",[26,36,37],{},"150 g cold unsalted butter, cubed",[26,39,40],{},"5–7 tablespoons ice-cold water",[26,42,43],{},"3 firm ripe pears",[26,45,46],{},"50 g ground almonds",[26,48,49],{},"60 g light brown sugar",[26,51,52],{},"1 teaspoon ground cinnamon",[26,54,55],{},"1 tablespoon lemon juice",[26,57,58],{},"1 egg, beaten",[26,60,61],{},"25 g flaked almonds",[26,63,64],{},"1 tablespoon runny honey",[18,66,68],{"id":67},"method","Method",[70,71,72,75,78,81,84,87],"ol",{},[26,73,74],{},"Mix the flour, caster sugar, and salt. Rub in the butter, leaving some pea-size pieces, then add just enough cold water to bring the dough together. Shape into a disc and chill for 30 minutes.",[26,76,77],{},"Core the pears and cut them into thin slices. Toss them with the brown sugar, cinnamon, and lemon juice.",[26,79,80],{},"Roll the pastry into a rough 32 cm circle on baking paper. Sprinkle the ground almonds over the centre, leaving a 5 cm border.",[26,82,83],{},"Arrange the pears over the almonds and fold the pastry edge over the fruit. Brush the edge with beaten egg and scatter with flaked almonds. Chill for 15 minutes.",[26,85,86],{},"Heat the oven to 200°C with a baking sheet inside. Slide the galette and its paper onto the hot sheet and bake for 38–45 minutes, until the pastry is deep gold and the pear juices bubble.",[26,88,89],{},"Warm the honey and brush it over the fruit. Cool for at least 20 minutes before slicing.",[18,91,93],{"id":92},"serve-it-with","Serve it with",[11,95,96],{},"Serve the galette barely warm with crème fraîche or vanilla ice cream. The pastry stays crisp for a day when kept loosely covered at room temperature.",{"title":98,"searchDepth":99,"depth":99,"links":100},"",2,[101,102,103],{"id":20,"depth":99,"text":21},{"id":67,"depth":99,"text":68},{"id":92,"depth":99,"text":93},"Recipes","2026-09-02","A rustic pear tart with flaky pastry, cinnamon, toasted almonds, and a fine honey glaze.",false,"md","\u002Fimages\u002Frecipes\u002Fcinnamon-pear-galette.webp",{},true,"\u002Fblog\u002Fcinnamon-pear-galette","75",{"title":5,"description":106},"blog\u002Fcinnamon-pear-galette",[117,118],"pear","baking",null,"KzU_eHVRO-w-EU884ESNXBIGnEfhTBXNzmhlrq8pFVE",1790513793996]