Is it a Cake or a Galette?
I came across this recipe by Mary Berry, considered the British doyenne of baking (you may have seen her as a judge on the Great British Bake Off). Although she calls her recipe Pear and Blueberry Galette, mine came out more like a cake, rather than the free form, pie-like galette. Whatever you choose to call it, this is an incredibly easy and delicious pastry, worthy of serving at a formal dinner or along with your morning coffee.
For this recipe, you’ll need a 9 or 10-inch ridged tart pan, although you could use a round cake pan as well. It also calls for using two ‘tins’ (cans) of pear halves, but fresh pears could also be used. The main challenge was baking it long enough so the inside of cake was thoroughly cooked; this is easily fixed by baking a little longer with a sheet of aluminum foil placed on top of the pan.
So let’s get started!
First, lightly spread a little softened butter along the bottom and sides of your tart pan to prevent sticking of the dough. In a large bowl, cream together the sugar and softened butter until the consistency of peanut butter. Then add the two eggs, flour, baking powder, vanilla extract, and milk and beat until smooth. The dough should be elastic but not too runny. Pour into the tart pan.
Cut the pear halves into pieces of three, then arrange them ‘higgledy piggledy‘ (Mary’s words) around the tart pan. Then sprinkle the blueberries on top, arranging them in-between the pears. Lightly press the fruit down into the batter.
Bake at 350 F for 20-25 minutes until the cake becomes golden on top. If the inside of the cake is still undone, place a piece of aluminum foil on top of the pan, then continue to cook until a probe inserted into the cake turns out clean.
Heat 1/2 cup of strawberry or red current jam in a small pan for several minutes, then brush the mixture on top of the cake to form a glaze. Serve warm or at room temperature; treat yourself with a serve of ice cream on the side!
Mary Berry’s Pear and Blueberry Cake
- Prep Time: 30 mins
- Cook Time: 20-25 mins
- Total Time: 55 mins
- Yield: 6-8 1x
Ingredients
2 eggs
2 Tbsps room-temperature butter
1/3 cup (65 g) granulated sugar
1 cup + 3 Tbsps (150 g) all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
3/4 cup whole milk
2 14-ounce cans (‘tins’) of pears
1 punnet of fresh blueberries
1 small jar of redcurrant or strawberry jam
Instructions
Butter the bottom of a 9-10 inch tart pan and set aside. Cream together the sugar and softened butter until it reaches the consistency of peanut butter. Beat in the eggs, flour, baking powder, milk, and vanilla extract. Mix the batter thoroughly until smooth and well-combined. If the batter is still a bit too dry, add a little more milk. Pour into the prepared mold.
Slice the pears into thirds and arrange ‘higgledy-piggledy’ into the mold pan. Careful not to press the pears too far down into the batter or they may stick to the bottom of the pan. Scatter the blueberries on top, arranging them in-between the pears. Bake at 350 F. for 20-25 minutes until the batter turns golden brown. If the inside of the cake is still under-cooked, place a sheet of aluminum foil on top and continue to bake until a probe inserted into the batter comes out clean.
Heat about 1/2 cup of red current or strawberry jam in a small saucepan for several minutes. After the cake has baked, remove from oven and let cool for several minutes, then spread the warm jam over the top of the cake. Serve warm or at room temperature.
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