Pear and ginger galette
Serves: 6-8
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Pear and ginger galette
Recipe by Sarah Cook
This tart could be served all year round. Enjoy it hot with custard in the colder months, or at room temperature with very cold cream or crème fraîche in summer. Crushed ginger biscuits add fieriness to a traditional and super-simple frangipane filling
Serves: 6-8
Prep time: 20 minsTotal time: 
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Nutritional information (1 of 6 portions)
Calories
597Kcal
Fat
34gr
Saturates
13gr
Carbs
62gr
Sugars
31gr
Fibre
4gr
Protein
10gr
Salt
0.8gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1 x 320g sheet ready-rolled shortcrust pastry
- 100g ginger nuts, plus 3 extra biscuits for the topping
- 50g soft butter
- 2 medium eggs
- 50g ground almonds
- 1 tbsp plain flour, plus extra to dust
- 5 tbsp caster sugar, plus 1-2 tsp extra for the topping
- 2 balls of stem ginger in syrup, grated or diced
- 3-4 pears, halved and cored
- custard, cream or crème fraîche, to serve
Step by step
Get ahead
The galette can be assembled up to the end of step 3, then chilled for up to a day before baking.
- Unroll the pastry on its paper, then use a rolling pin to roll it a little wider (not longer), until the pastry is the width of the paper.
- To make the frangipane by hand, bash the 100g of biscuits to crumbs, then use a wooden spoon to beat with the soft butter, 1 egg, the ground almonds, flour, sugar and the stem ginger until smooth. If you have a food processor, break in the 100g of biscuits, add the rest of the ingredients and blitz to a fairly smooth paste.
- Spread the frangipane over the pastry in an oval shape, leaving a 3-4cm pastry border. Thinly slice the pear halves then fan out slightly to cover the filling. Fold the pastry border back over the filling, pinching to keep it in place. Chill for 20 minutes.
- Preheat the oven to 200°C, fan 180°C, gas 6 with a baking tray in to get hot. Beat the remaining egg then brush over any exposed pastry. Sprinkle 1-2 teaspoons of sugar over the pears, then bash the extra biscuits into chunky crumbs and scatter these over, too. Carefully lift the tart (on the paper) onto the preheated tray and bake for 40 minutes or until the pastry is crisp and golden. Serve hot, warm or at room temperature with the custard, cream or crème fraîche.
