Easy Pear Galette with Cinnamon and Apricot Jam

Lately, I have been exploring different ideas for the kids’ lunchboxes—trying to find things that are easy to prepare, travel well, and still feel a little exciting when they open the box.

Puff pastry has naturally become one of those ingredients I keep reaching for. I recently tried a savoury version with cheese and potatoes, which turned out delicious, but while experimenting, these little pear tarts completely stole my attention.

They just looked too pretty not to photograph.

The pastry becomes crisp and flaky around the edges while the pears soften slightly in the oven without completely losing their texture. That little contrast between the buttery pastry and sweet, juicy pear is probably my favourite part.

And most importantly, these were thoroughly kids-approved.

They work beautifully as an after-school treat, a lunchbox addition, or simply as one of those quick desserts you can put together when you want something homemade without spending too much time in the kitchen.

Preparation time: 15-20 minutes
Baking time: 15-20 minutes
Serves: 6-7

Ingredients

• Puff pastry, thawed: 1 big sheet or 6 smaller sheets
• Firm but ripe pears, 3- 4
• Apricot jam, 3–4 tbsp
• Brown sugar or caster sugar, 1–2 tbsp
• Ground cinnamon, ½ tsp
• Egg, beaten, for egg wash: 1
• Almond flakes, 2 tbsp
• A little flour for dusting
• Icing sugar for serving, optional

Method

1. Preheat the oven to 200°C and line a baking tray with baking paper. Unroll the puff pastry on a lightly floured surface and cut it into equal-sized rectangles or squares, depending on the shape you prefer.
2. Using the tip of a sharp knife, lightly score a border around each piece of pastry, approximately 1 cm from the edge. Be careful not to cut all the way through.
3. Spread a thin layer of apricot jam inside the scored border. Slice the pears thinly and arrange the slices neatly over the jam.
4. I like slightly overlapping them so that the pear remains the visual focus of the tart. Mix the sugar and cinnamon, then sprinkle a little over the pears. Brush the exposed pastry edges with beaten egg.
5. Sprinkle almond flakes to make it even prettier and for the nuttiness. Bake for approximately 15–20 minutes, or until the pastry has puffed up beautifully and the edges are golden and crisp.
6. While the galettes are still warm, you can brush a little more apricot jam over the pears for extra shine. Allow them to cool slightly before serving. Finish with a light dusting of icing sugar if you like.

A Few Tips

Choose pears that are ripe but still firm. Very soft pears can release too much moisture and make the pastry underneath soggy.

Keep the layer of apricot jam quite thin. You want it to complement the pears rather than overpower them.

For even crispier pastry galettes, keep your puff pastry cold until you are ready to assemble and bake. These pear tarts are best enjoyed fresh, when the pastry is at its flakiest,

but they can also be packed once completely cooled for a lovely little lunchbox treat.