Mary Berry’s Pear and Blueberry Galette
A beautifully refined fruit tart from baking and dessert queen, Mary Berry. You can vary the fruit according to the season or use tinned fruit.
From the book
Mary Berry Cook and Share
120 recipes designed for sharing with friends and family
Recipe keys and menus to make event planning easy
From sharing platter dishes and classic bakes, to decadent brunch ideas and Sunday roasts
Introduction
A comforting pudding that is so easy and quick to make. This would work well with tinned apricots or peaches as well. If you want to use fresh pears, peel and poach them until tender first.
Ingredients
| 75g (3oz) | butter, softened, plus extra for greasing |
| 75g (3oz) | caster sugar |
| 115g (4oz) | self-raising flour |
| 1 tsp | baking powder |
| 2 | eggs |
| 1 tsp | vanilla extract |
| 2 x 400g tins | pear halves in natural juice |
| 150g (5oz) | fresh blueberries |
| 2-3 tbsp | redcurrant jelly |
Essential kit
You will need: a 28cm fluted loose-bottomed tin.
Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin.
Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cutside-down over the surface of the batter. Scatter the blueberries in between the pear strips and bake in the preheated oven for 20–25 minutes, until the sponge is lightly golden brown and well risen.
To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and the fruit to give a shiny glaze.
Leave until just cool enough to handle, then remove from the tin and cut into wedges. Serve warm with cream or crème fraîche.
Mary’s Tips: Best made and served immediately. If you have some left over it reheats well. Not suitable for freezing.
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