#Pillsbury pear tart recipe how to#

If you loved this Blackberry Galette I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter. Serve warm, garnished with freshly chopped parsley, then sit back and watch your guests coming back for more. Try a combination of cardamom with peaches, cinnamon with apples, or drizzle that pear galette with some salted caramel. An incredibly tasty combination of spinach, mushrooms, garlic, and bacon is spooned into mini phyllo tart shells, topped with grated Parmesan cheese, and baked in the oven until cheese is melted. You can also experiment with adding in different spices and flavorings. This galette would also be amazing with any of the following fruits: There’s no need to thaw the blackberries and no need to add any extra baking time. You can definitely swap in frozen berries for the fresh berries in this recipe. Can I make a blackberry galette with frozen berries? It would also be delicious with whipped cream. I like to slice up the galette and serve each piece with a scoop of ice cream on top. As it bakes away, the crust and the almonds will take on the most gorgeous golden color. To give my blackberry galette a bit of a special touch, I brushed the crust with some egg white and sprinkled it with a bit more of the coarse sugar and some sliced almonds.

What may be considered “messy” in some circumstances is simply known as “rustic” here. Load that yummy mixture into the middle of your pie crust, leaving about a 2-inch border around the whole thing, and then fold up the crust, pleating as you go. The flour helps to thicken the juices that run out of the blackberries as they bake away. The rest of the ingredients are simple – Some fresh blackberries, a bit of coarse sugar, vanilla extract and a squeeze of lemon juice get tossed together with a bit of flour. Strange, because I have absolutely no issues with popping a bottle of champagne… This crust comes rolled up, and you’ll find it in the refrigerator aisle, near those tubes of biscuits and cinnamon rolls which I absolutely cannot touch because their spontaneous popping scares me half to death. This isn’t the kind that you find in the freezer that’s already formed into pie tins. Start with store-bought, refrigerated pie crust.

#Pillsbury pear tart recipe how to#

I also have to say that if you’re in to pairing your dessert with wine, we can and should definitely be friends… Here’s how to make a blackberry galette in 10-minutes: I have to say, if you’re in to pairing your dessert with wine, be sure to try that combination. Recently, I served it as part of this four-course dinner paired with Oregon Pinot Noir. I love serving this dessert for dinner parties since it’s so simple to make, but it’s also totally impressive. Hands off time = 35 minutes, which leaves you just enough time to pull that ice cream out of the freezer and get it perfectly softened and scoopable. While I guarantee that this galette will take you no more than ten minutes to assemble, the baking time will add on another 35-40 minutes. Allow to cool slightly before serving to avoid burns from the very hot filling.I’m going to preface this recipe by saying that the name of this 10-Minute Blackberry Galette can be a deceptive. Bake in preheated oven for 11-15 minutes, until golden brown. Carefully transfer assembled turnovers to a baking sheet, preferably lined with a silicone mat or parchment paper. Brush melted butter over the tops, and liberally sprinkle cinnamon sugar over the buttered side. )If the top starts to tear, you can pinch off an unfilled corner of the dough and press it over the tear.) Repeat this to make four turnovers. Pinch the edges together tightly to seal. Place 1-2 pear slices in the center of one triangle of dough, and place the matching triangle over the top. Unroll crescent roll dough and separate into 8 triangles (keep matching pairs together). Crescent Roll Turnovers – These pear turnovers made with crescent roll dough are so good that no one will believe how easy they are! – crescent roll dough (I used reduced fat.), canned sliced pears in heavy syrup (drained), butter (melted), cinnamon sugar,, Preheat oven to 375 degrees F.