Mary Berry Pear and Blueberry Galette Recipe

This rustic pear and blueberry galette is everything I love about simple British baking: buttery, crisp pastry wrapped around juicy fruit with just enough sweetness and spice. The pears soften into a silky filling, the blueberries burst into pockets of jammy flavour, and the edges bake up golden and flaky. It looks wonderfully relaxed, but the results feel special, even if you are not confident with pastry yet. Total time is about 1 hour 35 minutes, including a short chill for the dough.

Ingredients

For the sweet shortcrust pastry

• 250g plain flour, plus extra for dusting
• 25g icing sugar (about 2 tbsp)
• Pinch of fine salt
• 125g unsalted butter, cold and diced
• 1 large egg yolk
• 2 to 3 tbsp cold water

For the pear and blueberry filling

• 3 medium pears (about 450g), firm-ripe, peeled, cored and sliced
• 150g blueberries
• 60g caster sugar
• 1 tbsp cornflour
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1/2 tsp ground cinnamon

For finishing

• 1 egg, beaten (for egg wash)
• 1 tbsp demerara sugar (or caster sugar)
• 2 tbsp flaked almonds (optional)
• 2 tbsp apricot jam, warmed and loosened with 1 tsp water (optional glaze)

How to Make This Pear and Blueberry Galette

Prepare the oven and tray

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the galette cooks evenly and the crust colours nicely.
• Line your tray: Line a large baking tray with baking parchment. This makes it easy to slide the galette off after baking and catches any bubbling juices.

Mix the pastry

• Rub in the butter: Tip the flour, icing sugar and salt into a bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs, with a few pea-sized flakes left for extra flakiness.
• Add the yolk and water: Stir in the egg yolk, then add 2 tbsp cold water and mix. Add a little more water only if needed, just until the dough comes together. It should look cohesive, not sticky.
• Chill: Flatten the dough into a disc, wrap, and chill for 30 minutes. This firms the butter and makes rolling much easier.

Assemble the filling

• Toss the fruit: In a large bowl, gently toss the pears and blueberries with the caster sugar, cornflour, lemon juice, lemon zest and cinnamon until evenly coated.
• Why the cornflour matters: It thickens the juices as the fruit bakes, giving you a glossy filling rather than a puddle.

Roll and assemble

• Roll the pastry: On a lightly floured surface, roll the chilled dough into a rough 30cm circle. Do not worry about perfect edges, the rustic look is part of the charm.
• Move to the tray: Lift the pastry onto the lined baking tray. If it feels delicate, roll it around your rolling pin to transfer it easily.
• Add the fruit: Pile the fruit into the centre, leaving a 5cm border all the way around.
• Fold the edges: Fold the border up and over the fruit, pleating as you go. The centre should stay open so the fruit can bubble and caramelise.

Bake

• Finish the crust: Brush the pastry with beaten egg, then sprinkle with demerara sugar. Add flaked almonds if you like a little crunch.
• Bake until golden: Bake for 35 to 45 minutes, until the crust is deep golden and the filling is bubbling thickly. If the edges are browning too fast, loosely cover just the crust with foil for the final 10 minutes.

Cool and serve

• Cool briefly: Let the galette cool on the tray for 15 to 20 minutes. This gives the filling time to settle so it slices more neatly.
• Glaze (optional): Brush the warm fruit with warmed apricot jam for a classic glossy finish.
• Slice and enjoy: Serve warm or at room temperature. A sharp knife or a serrated knife works well for clean slices through the crisp crust.

Tips

How do I stop a soggy bottom?

Use firm-ripe pears, not soft ones, and do not skip the cornflour. Rolling the pastry on a cool surface and baking on a preheated oven shelf also helps the base set quickly.

Why is my pastry cracking when I fold it?

It is usually too cold. Let the rolled pastry sit for 2 to 3 minutes, then fold gently. If it cracks, simply pinch it back together, galettes are very forgiving.

How do I keep the fruit from leaking everywhere?

Leave a clear border before folding, and avoid piling fruit right up against the edge. If your pears are very juicy, add an extra 1 tsp cornflour.

How do I get a really golden, crisp crust?

Brush the pastry well with egg wash and use demerara sugar for extra crunch. Bake until you see thick bubbling in the centre, that is the sign the filling has thickened properly.

Serving Suggestions

• Vanilla ice cream or custard for a classic pudding feel
• Lightly whipped cream and a dusting of icing sugar
• Greek yoghurt with a drizzle of honey for breakfast-style leftovers
• A cup of strong tea or coffee alongside

Storage

Room temperature

Keep loosely covered for up to 1 day. The pastry is crispest on the day it is baked.

Refrigerator

Store in an airtight container for up to 3 days. Re-crisp slices in a 180°C oven for 8 to 10 minutes rather than microwaving, which softens the pastry.

Freezing

Freeze baked, cooled slices wrapped well for up to 2 months. Thaw overnight in the fridge, then warm in the oven until hot and crisp.

Nutrition

• Calories: 335 kcal
• Carbohydrates: 44 g
• Protein: 4 g
• Fat: 16 g
• Saturated fat: 9 g
• Sodium: 120 mg

Nutrition values are estimates and will vary depending on exact ingredients and portion sizes.

FAQs