Birne Galette
Diese Birnen-Galette ist ein Leckerbissen, bei dem jeder für Sekunden in der Schlange steht.
Quelle: Die Martha Stewart Show, Juli Sommer 2008
Portionen
Diese Birnen-Galette ist ein Leckerbissen, bei dem jeder für Sekunden in der Schlange steht.
Quelle: Die Martha Stewart Show, Juli Sommer 2008
Portionen
Titus
26.04.2023 @ 22:59
This Birnen-Galette is a treat that everyone will stand in line for seconds. The recipe is from The Martha Stewart Show, July Summer 2008, and serves 8 portions. The ingredients include all-purpose flour for the work surface, 1/2 recipe Pate Brisee for Plum Crumb Pie, 1 tablespoon cornstarch, 1/4 cup granulated sugar, a pinch of salt, 4 large ripe pears cut into 1/2-inch pieces (about 3 1/2 pounds), 1 tablespoon unsalted butter cut into small pieces, 1 large egg, sand sugar for sprinkling, 3 tablespoons apricot jam. The directions are to line a baking sheet with parchment paper or a non-stick baking mat, sprinkle the work surface with flour, roll out the dough to a 14-inch round about 1/4-inch thick, place the dough on the prepared baking sheet and chill for up to 1 hour. Mix cornstarch, sugar, and salt in a small bowl, then mix pears and cornstarch in a large bowl until evenly coated. Arrange the pear mixture on the dough, leaving a 4-inch border all around. Fold the dough over the pear mixture, overlapping if necessary and gently pressing to seal the folds. Chill the galette for 20 to 30 minutes. Preheat the oven to 400 degrees. Beat the egg in a small bowl. Brush the edges of the dough with egg and sprinkle with sand sugar. Dot the top of the galette with butter. Bake until the crust is golden brown and the juices are bubbling, about 1 hour. Meanwhile, heat the apricot jam over medium heat in a small saucepan. Cook until warmed through; strain through a mesh sieve over a bowl. Remove the baking sheet from the oven and transfer to a wire rack; brush heated jam over pears. Cool briefly before serving warm or at room temperature.