Pear and blueberry galette

Prep: 30 min

Cooking: 30 min – 1 hour

Serves: 8

Rustic Charm Meets Fruity Elegance 🍐🫐
This Pear and Blueberry Galette is a show-stopping dessert with minimal fuss—juicy pears and sweet-tart blueberries wrapped in a golden, flaky crust. Lightly spiced and beautifully rustic, it’s the perfect balance of fresh, fruity flavor and homemade comfort.

75g/3oz butter, softened, plus extra for greasing

75g/3oz caster sugar

115g/4oz self-raising flour

1 tsp baking powder

2 free-range eggs

1 tsp vanilla extract

2 x 400g tins pear halves in natural juice

150g/5½oz fresh blueberries

2–3 tbsp redcurrant jelly, to glaze

cream or crème fraiche, to serve

Directions:

Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in fluted loose-bottomed flan tin.
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 cut-side down over the surface of the batter. Scatter the blueberries in between the pears. Bake 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 fruit to give a shiny glaze.
Leave until just cool enough to handle, then remove from the tin and serve in wedges. Serve warm with cream or crème fraîche.

Credit to: Mary Berry