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Place flour, cornstarch, sugar, cinnamon and salt in a food processor. Add butter pieces and pulse 10 times or until butter pieces are about 1/2-inch big. Add ice water 1 tablespoon at a time, then pulse until the dough looks ragged and holds together when pinched.
Turn the dough out onto floured work surface and knead for 30 seconds. Form into a 4-inch square; wrap in plastic wrap and refrigerate for 45 minutes.
Heat oven to 400°F. Place a piece of parchment on a large inch rimmed baking sheet and sprinkle it with flour; set aside. Place the dough on floured work surface and sprinkle with flour. Roll with a floured rolling pin to about 12 by 15 inches. Transfer to the prepared pan. Roll up a 1/2-inch border all the way around, pressing the edge tightly to adhere to the dough.
Peel pears and remove core and stem, then cut lengthwise into 1/8-inch-thick slices. Layer the pears over the dough, overlapping them slightly. Sprinkle with butter pieces and sugar.
Bake the galette for about 70 minutes or until lightly browned. Meanwhile, stir together apricot preserves and 1 tablespoon water in a small bowl. Microwave for 30 seconds.
Remove the galette from the oven and place on wire rack to cool. Brush with the apricot mixture.