Mary Berry Pear and Blueberry Galette Recipe

This pear and blueberry galette brings tender fruit and a crisp, buttery pastry together in a simple, free-form dessert. The pears turn soft and sweet as they bake, while the blueberries add a lively, slightly tart flavour. This beginner-friendly recipe is inspired by the straightforward style of British home baking, rather than presented as an official Mary Berry recipe. Allow about 1 hour 55 minutes, including chilling and cooling.

Ingredients

Makes 8 slices.

For the pastry

• 200g plain flour, plus extra for dusting
• 125g cold unsalted butter, cut into small cubes
• 1 tablespoon caster sugar
• ¼ teaspoon fine salt
• 3 to 4 tablespoons cold water

For the filling

• 3 medium ripe but firm pears, about 400g prepared weight
• 150g fresh blueberries
• 2 tablespoons caster sugar
• 1 tablespoon cornflour
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract

For finishing

• 1 egg, beaten, for brushing
• 1 teaspoon demerara sugar, for sprinkling

How to Make Pear and Blueberry Galette

• Make the pastry: Put the flour, caster sugar and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs, with a few small pieces of butter still visible.
• Bring the dough together: Add 3 tablespoons of cold water and stir with a round-bladed knife. Add the remaining water a little at a time if needed, just until the dough holds together when pressed. Shape it into a flat disc, wrap and chill for 30 minutes.
• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven and line a large baking tray with baking parchment.
• Mix the filling: Peel and core the pears, then cut them into slices about 5mm thick. In a bowl, gently toss the pears and blueberries with the caster sugar, cornflour, lemon juice and vanilla.
• Roll out the pastry: On a lightly floured surface, roll the chilled dough into a circle about 30cm across. Carefully transfer it to the lined tray. A slightly uneven edge is fine.
• Assemble the galette: Arrange the fruit in the centre, leaving a 5cm border. Spoon any cornflour mixture left in the bowl over the fruit. Fold the pastry border over the edge of the filling, pleating it as you go and leaving the centre uncovered.
• Finish and bake: Brush the pastry with beaten egg and sprinkle with demerara sugar. Bake for 35 to 40 minutes, until the pastry is golden, the pears are tender and the fruit juices are bubbling.
• Cool and serve: Leave the galette on the tray for at least 20 minutes so the filling can settle. Transfer carefully to a serving plate, slice and serve warm or at room temperature.

Tips for the Best Pear and Blueberry Galette

How do I keep the pastry crisp?

Keep the butter cold and avoid adding more water than the dough needs. The cornflour also helps thicken the fruit juices as the galette bakes. Let the filling bubble before taking it out of the oven.

Which pears work best?

Choose ripe but firm pears, such as Conference or Bosc. Very soft pears can break down and release more liquid, while underripe pears may not soften fully in the oven.

How do I stop the filling from leaking?

Leave a generous pastry border and overlap the folds as you bring them over the fruit. Patch any cracks with a little spare dough, pressing gently to seal. A small amount of juice on the tray is normal.

Why is my pastry difficult to roll?

If the dough is very firm after chilling, leave it at room temperature for a few minutes. If it becomes soft and sticky, return it to the fridge briefly before continuing.

Serving Suggestions

• Serve warm with vanilla ice cream.
• Add a spoonful of lightly whipped cream or crème fraîche.
• Pour a little warm custard alongside each slice.
• Enjoy at room temperature with a cup of tea.

Storage and Reheating

Room temperature

Keep the cooled galette loosely covered at room temperature for up to 1 day. Store it without cream, custard or ice cream, and refrigerate sooner if your kitchen is very warm.

Refrigerator

Cover the cooled galette or place slices in an airtight container and refrigerate for up to 3 days. To refresh the pastry, warm slices on a baking tray at 180°C or 160°C fan for about 8 to 10 minutes, until heated through.

Freezing

Freeze the baked, completely cooled galette or individual slices, well wrapped, for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven until warmed through. The fruit may be a little softer after freezing.

Nutrition

Approximate values per slice, based on 8 slices and the amount of egg wash typically used:

• Calories: 270 kcal
• Carbohydrates: 35g
• Protein: 3g
• Fat: 14g
• Saturated fat: 8g
• Sodium: 75mg

Nutrition values are estimates and will vary with ingredient brands, fruit size and portion size.

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