Category Archives: Pie

Sweet Potato Pie Tarts

Sweet Potato Pie Tarts | Pale Yellow I made these cute little tarts almost a year ago, but I’ve been saving them for a crisp fall day.  I can’t believe it’s been a year.  I was in my old Brooklyn apartment, I was still putting titles on photographs, and apparently I was baking so much I had extra recipes to save for a year later!

Sweet Potato Pie Tarts | Pale Yellow Today I spent two hours writing a paper about calculating the value of nature, like actually putting a price tag on biodiversity and ecosystems.  It was as intense and as weird as it sounds, my brain is a little fried.  Yesterday I had a mild freak out and called Andrea looking for data advice, it’s good to have a an economically minded friend.

Sweet Potato Pie Tarts | Pale Yellow These tarts are so cute!  I love their mini size and bring orange color of  the sweet potatoes.  How can you go wrong with a Biscoff cookie crust?  I think I need to reintroduce that into my life!  The tarts aren’t just adorable, they are quite tasty, creamy, sweet, and perfectly pumpkin spiced.  A fall staple for sure.

Sweet Potato Pie Tarts | Pale Yellow One Year Ago – Turkey Pumpkin Chili

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Sweet Potato Pie Tarts
Adapted from Joy the Baker
Yield – 4 4-inch tarts + extra filling for your gluten-free friends

4 tablespoons (1/2 stick) unsalted butter
1 cup Biscoff cookie crumbs, about 20 cookies
1 cup mashed sweet potato (1 medium)
1/4 cup + 2 tablespoons brown sugar
1/2 + 1/8 teaspoon ground coriander
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons unsalted butter
5 ounces evaporated milk
1 egg + 1 yolk
1/2 teaspoon vanilla
whipped cream + cookie crumbs for garnish

  1. Preheat the oven to 375 ˚F and spray your tart pans liberally with Baker’s Joy, place on a cookie sheet and set aside.
  2. Brown the butter in a small saucepan and pulverize the cookies in a food processor.  Pour the browned butter into the cookie crumbs and mix until all the crumbs are moist.  Divide the crumbs evenly between the tart pans and press firmly on the bottom and up the sides.
  3. Bake in the oven for 10 minutes to set the crust.
  4. Peel and cut the potato into small pieces and add to cold water.  Heat and cook until the potatoes are fork tender.  Drain the water and lightly mash the potatoes.  Measure out 1 cup and remove the rest.
  5. To a small sauce pan add 1 cup mashed sweet potatoes, brown sugar, coriander, nutmeg, cinnamon, salt, butter, and half of the evaporated milk.  Stir and heat until the mixture just begins to bubble and all the butter is melted.  Puree with an immersion blender.
  6. In a small bowl whisk together the remaining evaporated milk, eggs, and vanilla.  Whisk this mixture into the sweet potatoes.  Stir until well incorporated.
  7. Divide the mixture evenly between the tart pans.  If you have more tart pans, make more crust, but I only have 4.  If you have extra filling, pour the remaining filling in an 8-ounce glass jar and bake.
  8. Bake for 15-20 minutes or until the top is set.  The jar will take longer.
  9. Let cool completely on a wire rack.
  10. Garnish with a dollop of whipped cream and a little cookie crumble if desired.Sweet Potato Pie Tarts | Pale Yellow
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Vegan Chocolate Strawberry Tarts

Vegan Chocolate Strawberry Tarts | Pale YellowI wanted to make a pie, so I searched my favorite pie cookbook for a recipe that struck my fancy.  I found one, but things didn’t quite work as  I expected.  The filling was all runny; the flavors were spot on, but the texture off.  Baking fail.

Vegan Chocolate Strawberry Tarts | Pale YellowHere is take two; four mini tarts instead of one large pie plus twice the amount of cornstarch.  Success!

Vegan Chocolate Strawberry Tarts | Pale YellowOreos are vegan, so a crust with Oreos and vegan butter is a breeze!  Cook some strawberries on the stove with a few extras until the mixture is thick and jam like.  Fill the crust.  To complete, whip up some coconut cream.  Vegan heaven my friends.

Vegan Chocolate Strawberry Tarts | Pale YellowThe tarts are sweet and large, each one easily serves two.  The filling is fresh and springy.  You’ll never miss the dairy and other artificial ingredients (just ignore the artificial ingredients in Oreos…).  Strawberries scream of Spring and they are front and center in this dessert.  Vegan chocolate strawberry tarts are one of those desserts that seem complicated, but is actually easy.  In other words, it’s tart time!

Vegan Chocolate Strawberry Tarts | Pale YellowTwo Years Ago – Black Bean Sliders

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Vegan Chocolate Strawberry Tarts
Adapted from Martha Stewart Pies and Tarts
Yield – 4  4” tarts (8 servings)

Crust
20 Oreos
3 dates
5 tablespoons vegan butter, melted

  1. Preheat to oven to 350 ˚F and generously grease your mini tart pans.
    Crush the Oreos into fine crumbs.  Blend the dates until a paste forms.  Mix the Oreos, date paste, and melted butter together until all the crumbs are moistened.
  2. Divided the crumbs evenly between the four tart pans and press firmly on the bottom and up the sides.
  3. Bake for 10-15 minutes until the crusts become firm.  Let cool completely on a wire rack.

Filling
1 quart strawberries
1/4 cup + 2 tablespoons sugar
1/4 cup unsweetened cranberry juice
1/4 cup cornstarch
generous pinch of salt

  1. Take half the strawberries, core them, and chop them up.  Add the chopped strawberries, sugar, juice, cornstarch, and salt to a medium saucepan.  Cook and smash the mixture until it thickens into a paste.
  2. Slice the remaining strawberries and add the strawberry paste mixture.  Turn off the heat and allow to cool slightly.  Add to each tart and smooth over the top.  Freeze for several hours.

Finishing
1 can full fat coconut milk, Thai Kitchens Organic
2 tablespoons powdered sugar
splash of vanilla
Oreo halves and extra strawberries for garnish

  1. Separate the solid coconut cream from the liquid.  Add the coconut cream to the bowl of a stand mixer with a paddle attachment and beat until fluffy.  Beat in the powdered sugar and vanilla until well combined.
  2. Remove the the tarts from the freezer and from the little tart tins.  Add the whipped cream to a pastry bag with a star tip and pipe a dollop on each tart.  Garnish with Oreo halves and more strawberries.
  3. Store in the fridge and try to eat within 24-hours, the crust gets soggy.Vegan Chocolate Strawberry Tarts | Pale Yellow

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Coconut Tarts

coconut tarts | pale yellowThis summer I visited the Google offices in Chelsea, and let me tell you, it’s a cool place!  Everywhere you turn there are places to grab a snack and cafeterias filled with fresh, wholesome food.  Plus you can ride scooters around to get from point A to B faster.  They even have specialty themed conference rooms like a bathroom!  No biggie, just sit around a bathtub for a meeting.

Coconut Tarts | Pale YellowWhile touring one of the many cafeterias I was hankering for a dessert.  At first I wanted a brownie but then I spied these little coconut tarts.  The tarts were about the quarter of the size I made here, but they were tasty.  With a large bag of shredded coconut calling my name from the cupboard, I knew it wouldn’t be long before I made my own version of a coconut tart.

Coconut Tarts | Pale YellowThe recipe may only yield 4-5, but you can easily split these sweet tarts between two people.  I found half to be a perfect serving!  These would be lovely served during a fancy dinner party.  Individual dessert are incredibly cuter than their larger counterparts.  Plus, having your own tart feels so decadent.

Coconut Tarts | Pale YellowI’m not going to lie, I didn’t make the crust fresh.   A few months ago I made this pear galette, and it only required half a batch of pie dough.  Naturally I wrapped the other ball of dough tightly in plastic wrap and stuck it in the freezer.  Making these tarts was even more tempting because I had the dough already waiting for me!  A few days before baking I placed the dough in the fridge to thaw and it was perfect!  I’ve never used homemade frozen dough before, but it is delightful! I may start making double batches just so I can whip up a pie anytime!

Coconut Tarts | Pale YellowLet’s start from the crust up; the crust is tender, buttery, and flaky.  This dough is an ease to work with!  The coconut filling is subtle, but sweet and rich.  There is plenty of coconut flavor and vanilla bean to satisfy any taste bud.  Toasted coconut on top adds textural contrast and a nuttiness to the whole tart.  Now that I have mini tart pans, tarts are going to become my new favorite thing!

Coconut Tarts | Pale YellowOne Year Ago – Chocolate Bourbon Ice Cream

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Coconut Tarts
Crust adapted from Martha Stewart’s Pies & Tarts (Pâte Sucrée pg 333)
Coconut pudding adapted from Martha Stewart
Yield – 4-5 small tarts

Crust
1 cup (2 sticks) unsalted butter, frozen
2 1/2 cups flour + more for dusting
1/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
~ 4 tablespoons ice cold water

  1. Stick the butter in the freezer for at least an hour.
  2. Whisk together flour, sugar, and salt in a medium mixing bowl.  Grate the butter into the flour mixture and stir with a fork.
  3. Beat the egg yolks together and then stir into the flour mixture.  Stir in the water a little bit at a time until the dough comes together.  After about 2 tablespoons I usually use my hands.
  4. Divide the dough in half and wrap each half tightly in plastic wrap.  You only need one half for this recipe, so freeze one half and refrigerate the other for an hour.
  5. Preheat the oven to 350 ˚F and liberally spray your tart pans with Baker’s Joy.
  6. Roll the dough to 1/4” thick and use a paring knife to cut out the dough slightly larger than the tart pans.  Press the dough lightly into the tart pans and trim the edges.
  7. Prick each tart several times with a fork and place a piece of foil inside.  Fill the tart with dried beans or pie weights and bake for 20 minutes or until the crust begins to brown.
  8. Remove from the oven and let cool completely.

Coconut Pudding
1/2 cup sugar
2 tablespoons + 2 teaspoons cornstarch
pinch of salt
2 eggs
14 ounces coconut milk, from a can, shaken
1 vanilla bean
1 tablespoon unsalted butter
1 teaspoon coconut extract
1 cup shredded coconut

  1. Measure out 1/2 cup of sugar and remove 2 tablespoons of sugar.  Add the two tablespoons to a small bowl with the cornstarch and the salt.  Whisk together.
  2. In a separate, medium sized bowl whisk the eggs until pale yellow and then whisk in the cornstarch mixture until smooth.  Set aside.
  3. Add the milk, the remaining sugar, and the scrapings from inside a vanilla bean to a medium saucepan.  Heat until boiling, stir constantly.
  4. Temper the eggs by pouring the milk slowly into the eggs while whisking.  Pour everything back into the saucepan and heat for 2-3 minutes while whisking.  Remove from the heat when the mixture thickens.
  5. Cut the butter into chunks and stir into the pudding.  Stir in the extract.
  6. Push the pudding through a fine mesh strainer.  Cover with plastic wrap touching the pudding and refrigerate until cold.
  7. Toast the coconut in a dry saute pan until brown.  Let cool.
  8. Fill each cooled tart with the pudding and then sprinkle with toasted coconut.  Keep in the fridge until serving time.Coconut Tarts | Pale Yellow

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Blueberry Crumb Pies in Jars

blueberry crumb pies in jars | pale yellowSo I’m sitting in front of the TV watching the VMA’s which is strange because it’s happening about 6 blocks from apartment.  Truth.  Because I’m an old lady, I’m sitting on my couch under my afghan (which I crocheted myself) watching everything on TV.  I’m not going out in all that craziness!  I have all need here; brownies, whiskey, and my pj’s.

blueberry crumb pies in jars | pale yellowAs if I don’t sound old enough already,  I don’t even know who half the people are on the TV.  Another batch on honesty – I hope someone twerks, because I don’t know what it is and would like to learn.  True life.  Yesterday Ruth and I walked around the Barclay Arena to see the set up and the red carpet.  Here is my proof, I was there!

blueberry crumb pies in jars | pale yellowClearly I’m out of touch with the pop culture of the music and MTV variety, but one thing I’m definitely in touch with is seasonal baking.  Spring and Summer is all about the berries.  Before Fall gets here I wanted to take full advantage of summer produce and what better way to do so than with adorable little blueberry pies.

blueberry crumb pies in jars | pale yellowA jarful of blueberry pie is the perfect portion and the jar holds in all the flavorful blueberry juices.  There are no wasted calories with a bottom crust.  The crumb topping is all you need with all of its buttery, almond goodness.  As Andrea said, these are so healthy you could eat them for breakfast.

blueberry crumb pies in jars | pale yellowI prefer to eat my blueberry pie for dessert.  Warmed.  With vanilla ice cream on top.  I’m not joking about the warmed part.  The blueberries are subtly sweet with plenty of fresh lemon flavor.  The crumb crust is fantastic, the ground almonds complement the lemon and blueberries nicely.  Here is a blueberry pie with all the flavor and none of the work of a traditional pie.  There are a couple of warm weeks left, make it happen!

blueberry crumb pies in jars | pale yellowOne Year Ago – Funfetti Cookies

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Blueberry Crumb Pie in a Jar
Crumb adapted from Martha Stewart’s Baking Handbook, page 238
Yield – 9 individual pies

2 quarts blueberries
zest & juice of 1 lemon
3 tablespoons sugar
2 tablespoons cornstarch
pinch of salt

1 1/2 cups flour
1 cup + 2 tablespoons finely ground almonds (grind first, measure second)
1/2 cup + 2 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold

9 1/2-pint wide mouth mason jarsblueberry crumb pies in jars | pale yellow

  1. Preheat the oven to 350 ˚F and line a cookie sheet with foil.
  2. Wash and dry the blueberries and add to a large bowl with the zest, juice, sugar, cornstarch, and salt.  Mix well and set aside.
  3. In another bowl mix together the flour, ground almonds, sugar, and salt.  Cut in the butter with a pastry blender until well combined and crumbly.
  4. Divide the blueberries evenly among each jar.  Pack the top of the jar with the crumb mixture. Just keep packing, everything shrinks in the oven.
  5. Place the jars on the cookie sheet and bake for 35-45 minutes or until the tops are golden brown.
  6. The best way to eat is slightly warm (microwave for 45 seconds) with a scoop of vanilla ice cream, trust me!blueberry crumb pies in jars | pale yellow

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Peanut Butter Chocolate Hand Pies

peanut butter chocolate hand pies | pale yellowRoad trips are free license to eat whatever you want, particularity those treats you know are bad for you and have no nutritional value.  I’m all about the pop tarts.  And diet coke.  And trail mix.  I eat a lot on long trips, I think it’s the boredom and monotony.

DSC_03peanut butter chocolate hand pies | pale yellow59On the way to Michigan we ate red velvet pop tarts.  They are good and are actually less calories than the strawberry ones; take that fruit.  However, for the way back to New York, I tried the new chocolate and peanut butter pop tarts.  And let me tell you, these are some good pop tarts, real good.

peanut butter chocolate hand pies | pale yellowShut the front door good.  Especially when they are a little melty from being in the car.  Of course I needed to recreate these at home.  I wanted to be reasonable and since I wasn’t on a road trip anymore, I decided on small little circles.  So instead of pop tarts, we have cut little hand pies.

peanut butter chocolate hand pies | pale yellowAlthough I’m sad to report these are not as tasty as the actual pop tarts, they have none of the preservatives or unpronounceable ingredients.  In other words, you don’t need to feel guilty about eating one or a few of the peanut butter hand pies.  The chocolate pie crust is genius and I will need to utilize the recipe again for future pie making.  I splurged and bought the good peanut butter, and it makes a difference; so smooth and creamy and peanut buttery!  Hand pies are adorable and a fun way to recreate any flavor combination,  they are perfectly crispy & tender with a bit of smooth peanuty-goodness in the center.

peanut butter chocolate hand pies | pale yellowOne Year Ago – Banana Nut Waffles

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Peanut Butter Chocolate Hand Pies
Adapted from Chocolate Pie Crust
Yield – 12 mini pies

1 cup flour
2 tablespoons cocoa powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons (1/4 cup) unsalted butter, cold & cut into cubes
2 tablespoons shortening
1 egg yolk
2-3 tablespoons ice cold water
1/2 cup creamy peanut butter

Glaze
2 tablespoons cocoa
2 tablespoons powdered sugar
1 tablespoon cream
sprinkles

  1. Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
  2. In the bowl of a stand mixer add the flour, cocoa, sugar, and salt.  Mix on low with a paddle attachment.
  3. Add in the chopped butter and shortening.  Mix on low until the mixture becomes crumbly.  Add in the egg and mix until combined.
  4. Mix in the water 1 tablespoon at a time until the dough comes together into a ball.
  5. Liberally flour a surface and a rolling pin.  Roll out the dough to a thickness of 1/8” and cut the dough into 2 1/2 inch circles.
  6. Place a dollop of peanut butter on half of the circles.  Cover with a second disk and pinch shut with a fork.  Pinch again with your fingers.
  7. Bake for 15 minutes or until crispy.
  8. Let cool completely and make the glaze by combining 2 tablespoons of cocoa with 2 tablespoons of powdered sugar and the cream.  Mix until smooth.
  9. Spoon a little glaze on each pie and sprinkle with sprinkles.
  10. Let the glaze harden over a few hours before storing in an airtight container.peanut butter chocolate hand pies | pale yellow

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Apple Pies in Jars

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}As I mentioned in yesterday’s post, I grew up with many family parties.  Despite always having a birthday party, it was never a party for you alone.  I am lucky enough to share my party with my cousin Adam and my grandparents’ wedding anniversary.  When I asked Adam what kind of birthday treat he wanted he replied with apple pie.  Who makes apple pie in July?

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}So I thought about this for a bit because a birthday boy should get what he wants for his birthday and then I had an idea for apple pies in jars.  Adorable!  I knew my mom had my mason jars from a previous baking adventure so I thought I could just use those.  Before I spoke with her I hoped on the good, ‘ol, trusty internet to look for some recipes.

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}True story – in my reader was a post about…

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}wait for it…

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}APPLE PIES IN JARS!!

Cray cray!  Leave it to Gloria from Glorious Treats to come to my rescue!  Apparently apple pies in jars aren’t just for fall, they are an all-American treat perfect for Fourth of July celebrations.  Apple pie in July here we come!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}This is some tasty apple pie.  The crust is easy and crunchy on the bottom; I cheated again with store bought and used refrigerated pie crust.  What can I say?  When I’m in another kitchen, I need to make due; it’s summer vacation, man!  Then there are lovely bits of apple covered in sugar-cinnamon that are perfectly tender and chewable, yet still hold their shape.  Finally we top it all off with a buttery crumb topping.  There is nothing bad is this little jar!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}And now let’s make everything better – vanilla ice cream!  And if you want things to be better than better, the best really, heat the little jar (without the lid of course) in the microwave for about 45 seconds and then add the vanilla ice.  Magic!  Here you go my friends, a portable dessert that is as delicious as it adorable!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}One Year Ago – Roasted Strawberry Cake

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Apple Pies in Jars
Adapted from Glorious Treats
Yield – 12 servings

12 wipe-mouth half-pint jars
2 sheets prepared pie crust

2 tablespoons (2 lemons) lemon juice
8 large granny smith apples
1 cup sugar
1/2 cup brown sugar
6 tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
10 tablespoons unsalted butter, room temperature

  1. Preheat the oven to 350 ˚F.  Line 2 cookie sheets with foil.
  2. Use the ring from one of the jars to cut circles of pie crust.  Place one circle of dough at the bottom of each jar.
  3. Add the lemon juice to a large bowl.
  4. Peel the apples and chop into small pieces and toss them in the lemon juice.
  5. Sprinkle the sugars, flour, cinnamon, and nutmeg over the apples.  Stir to combine.
  6. Divide the apple mixture evenly among the jars.  Pack the apples, they shrink a lot during baking.
  7. Combine the flour, sugar, brown sugar, cinnamon, and butter into a medium bowl.  Use two forks the stir the ingredients into a crumb mixture.
  8. Sprinkle 2-3 tablespoons of crumb over each jar.
  9. Place the jars on the foil and bake for 45-50 minutes or until the tops are golden brown.
  10. Let cool completely before placing the lids of the jars on top.
  11. Optional for serving – Microwave for 20-30 seconds and place a scoop of vanilla ice cream on top!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}

 

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Pear Galette

Pear Galette | Pale Yellow

This is not a place for fancy desserts.  This is place for cupcakes, cookies, less than perfect cakes, and the occasional healthy snack.  Pear galette looks pretty fancy; it would be lovely at a dinner party or an occasion when you wanted to impress.  The galette was made because I am completely un-fancy and somehow, accidentally, bought a dozen pears for no reason.

Pear Galette | Pale Yellow

Ok, the real reason was I thought I needed them for my juice cleanse, but that was false.  After juicing a few pears and eating a few pears, I still had plenty of pears left.  There has always been a vision in my head of a beautifully glazed fruit tart fresh out of the oven.  Obviously the fruit would be perfectly cut and spiraled out with a golden crispy crust.  Is there anyone else with dessert visions in their head?

Pear Galette | Pale Yellow

Anyway, I translated my vision into a galette, which is really a tart without a tart pan.  For a fancy dessert, it is rather simple to put together.  All you need is a little patience with the dough and some time to arrange the pear slices.  Brush some apricot jam on everything before popping it in the oven, and you’re golden; both literally and figuratively.

Pear Galette | Pale Yellow

The pear galette may not be the pastry of my dreams, but it is a delicious slice of reality.  The crust is sweet and golden; crispy and flaky.  The pears are soft but still toothsome.  Overall, the dessert is sweet without being overly so and light enough for a snack.  My fancy galette was shared with coworkers on a Monday.  Mondays are hard, make something sweet!

Pear Galette | Pale Yellow

One Year Ago – Simple Blueberry Coffee Cake

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Pear Galette
Crust adapted from Martha Stewart’s Pies & Tarts (Pâte Sucrée pg 333)
Yield – 8 servings

1 cup (2 sticks) unsalted butter, frozen
2 1/2 cups flour + more for dusting
1/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
~ 4 tablespoons ice cold water
4 bartlett pears
2 tablespoons lemons juice
1/4 cup apricot jam/jelly

  1. Stick the butter in the freezer for at least an hour.
  2. Whisk together flour, sugar, and salt in a medium mixing bowl.  Grate the butter into the flour mixture and stir with a fork.
  3. Beat the egg yolks together and then stir into the flour mixture.  Stir in the water a little bit at a time until the dough comes together.  After about 2 tablespoons I usually use my hands.
  4. Divide the dough in half and wrap each half tightly in plastic wrap.  You only need one half for this recipe, so freeze one half and refrigerate the other for an hour.
  5. Preheat the oven to 350 ˚F and line a baking sheet with parchment.
  6. Roll out the dough into a rough 14” circle, it doesn’t need to be very exact.
  7. Slice the pears about 1/4” thick and toss with the lemon juice.  Lay the pears in the center of the circle of dough.
  8. Fold the edges (about 1 1/2”) of dough up around the pears.
  9. Melt the apricot jam in the microwave and brush over the pears and crust.
  10. Bake for 40-50 minutes.  Check and turn often.  When the crust is golden brown and the bottom is crispy, it is done.  Let cool on a wire rack.

Pear Galette | Pale Yellow

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