This pear and blueberry galette is a golden, free-form pastry with a buttery, crisp crust that folds up around a filling of tender, honeyed pear slices and plump blueberries that burst into a deep violet, jammy layer as it bakes. The contrast between the flaky pastry edge and the softly collapsed fruit centre gives it a texture that is far more interesting than a standard tart.

What makes this version reliable is the simplicity of the method. There is no tart tin to line, no blind baking, and no complicated shaping. The pastry is rolled straight onto baking paper, the fruit is arranged in the centre, and the edges are folded up by hand. It suits a casual weekend bake just as well as a dinner party dessert. From start to finish, it is ready in around 1 hour 15 minutes.

Ingredients

For the pastry

175g plain flour, plus extra for dusting
1 tbsp caster sugar
a pinch of fine salt
100g cold unsalted butter, cut into small cubes
2–3 tbsp ice-cold water

For the filling

3 ripe but firm pears, peeled, cored, and sliced 5mm thick
150g fresh blueberries
2 tbsp caster sugar
1 tbsp cornflour
1 tsp vanilla extract
zest of half a lemon
a pinch of ground cinnamon

To finish

1 medium egg, beaten
1 tbsp demerara sugar
1 tbsp apricot jam, warmed and sieved

How to Make Mary Berry Pear And Blueberry Galette

Make the pastry: Put the flour, caster sugar, and salt into a large bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture resembles coarse, uneven breadcrumbs with a few larger pea-sized pieces remaining. Add ice-cold water one tablespoon at a time, mixing lightly with a table knife after each addition, until the dough just comes together without being sticky.
Chill the dough: Shape the dough into a flat disc, wrap it tightly in clingfilm, and refrigerate for 30 minutes. Chilling firms up the butter so the pastry holds its shape during baking and produces a flakier, more defined crust.
Preheat the oven: Heat the oven to 200°C (180°C fan, Gas Mark 6) and place a large flat baking sheet inside to heat up.
Prepare the filling: In a large bowl, combine the sliced pears, blueberries, caster sugar, cornflour, vanilla extract, lemon zest, and cinnamon. Toss gently to coat the fruit evenly. The cornflour will absorb the fruit juices during baking, preventing a soggy base.
Roll the pastry: Lightly flour a large sheet of baking paper and roll the chilled dough out into a rough circle approximately 30cm in diameter. It does not need to be perfectly round; a slightly uneven edge is part of the galette’s character.
Assemble the galette: Pile the fruit filling into the centre of the pastry circle, leaving a border of about 5–6cm around the edge. Spread the fruit into an even layer, keeping the blueberries distributed throughout the pears rather than all sitting on top.
Fold the edges: Working around the circle, fold the pastry border up and over the outer edge of the fruit, pleating as you go to keep it neat. Press gently to secure each pleat so the sides do not fall outward during baking.
Glaze and finish: Brush the folded pastry edges with the beaten egg, then scatter the demerara sugar over the egg-washed border. The demerara gives a crunchy, amber-coloured crust rather than a flat, pale edge.
Bake the galette: Slide the galette on its baking paper directly onto the preheated baking sheet. Bake for 30–35 minutes until the pastry is deep golden and the fruit is bubbling and softened. Leave to cool on the tray for 10 minutes before transferring.
Glaze the fruit: Brush the warm apricot jam over the fruit filling while the galette is still slightly warm. This gives the surface a glossy, finished look and adds a subtle sheen to the pears and blueberries.

Tips for the Best Mary Berry Pear And Blueberry Galette

Why is the base of my galette soggy after baking?

The most common cause is too much liquid in the filling combined with a cold baking sheet. Always preheat the baking sheet in the oven before the galette goes on it. The burst of heat from below sets the base pastry quickly and draws moisture upward through the fruit rather than letting it pool underneath.

Why did my pastry edges crack and split when I folded them?

The pastry was either too cold and brittle or too dry when it was rolled. Let the chilled dough sit at room temperature for 3–4 minutes before rolling, and make sure the dough came together properly in the first place, with no dry, crumbly patches. A few drops of extra water worked in before chilling can prevent this.

Why did my blueberries turn the filling watery during baking?

Fresh blueberries release a significant amount of juice as they heat. The cornflour in the filling is the key control here. Make sure it is fully distributed through the fruit before the galette goes into the oven, and do not reduce the quantity even if the fruit looks lightly coated.

How do I get a really even golden colour on the pastry crust?

The egg wash needs to cover the full surface of the folded border, including the inside of each pleat. Use a small pastry brush and go over the edges twice rather than once. Placing the galette on the lowest oven shelf for the final 5 minutes of baking can also help if the base colour is lagging behind the top.

My pears are still firm in the centre after baking. What went wrong?

This happens when the pears are sliced too thick or the variety used is very hard. Slice the pears no thicker than 5mm and, if the variety is particularly firm, toss them in the sugar mixture 20 minutes before assembling the galette to allow the sugar to begin drawing out moisture and softening the flesh slightly before baking starts.

Serving Suggestions

Serve warm with a generous pour of cold double cream, which contrasts with the bubbling fruit filling.
Pair with a scoop of good-quality vanilla ice cream for a dinner party dessert that looks considered without being complicated.
Dust lightly with icing sugar just before bringing to the table for a clean, elegant finish.
Serve alongside a pot of Earl Grey tea for an afternoon treat, where the bergamot note complements the blueberries well.
Offer crème fraîche on the side for a slightly tangy, less sweet accompaniment that cuts through the sugary fruit juices.

Storage

Room Temperature

Store the cooled galette in an airtight container at room temperature for up to 1 day.

Refrigerator

Wrap the galette loosely in foil or place in an airtight container and refrigerate for up to 3 days. Before serving, bring it back to room temperature for at least 20 minutes, or warm it in a low oven at 150°C for 8–10 minutes to restore some crispness to the pastry.

Freezing

Wrap the fully cooled galette in a double layer of clingfilm, then in foil, and freeze for up to 2 months. Defrost overnight in the refrigerator, then reheat in a 160°C oven for 12–15 minutes until the pastry is warmed through and the base has firmed back up.

Nutrition

Calories: 320 kcal
Carbohydrates: 42g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Sodium: 85mg

Nutrition values are estimates based on standard ingredient quantities and may vary depending on the specific brands and serving size used.

FAQs

Can I use tinned pears instead of fresh pears in this galette?

Tinned pears can be used, but they must be very well drained and patted dry before adding to the filling. Tinned pears hold more moisture than fresh and will make the filling significantly wetter, so increase the cornflour to 1.5 tablespoons to compensate. The texture of the finished filling will be softer than with fresh fruit.

Can I make the pastry ahead of time?

The pastry disc can be made up to 2 days ahead and kept tightly wrapped in clingfilm in the refrigerator. It can also be frozen for up to 1 month; defrost it overnight in the fridge before rolling. Making the pastry ahead actually improves the texture, as a longer rest allows the gluten to relax fully.

Can I use frozen blueberries instead of fresh?

Yes, but do not defrost them before using. Add them to the filling mixture straight from frozen and increase the cornflour by half a teaspoon. Defrosted blueberries collapse and bleed heavily, which makes the filling difficult to handle and the base more prone to sogginess.

What type of pear works best for this recipe?

Conference pears are the most reliable choice because they hold their shape during baking without becoming mushy. Comice pears have a wonderful honey flavour but are softer and will break down more, giving a jammy rather than sliced texture. Avoid very small or very ripe pears, as they collapse quickly in the oven.

Can I make this galette gluten-free?

A good-quality gluten-free plain flour blend with xanthan gum already included can be swapped in for the plain flour at the same weight. The pastry will be slightly more fragile to handle, so roll it a little thicker, around 4–5mm, and chill it again after shaping and before baking. The baked result is still tender and golden, though the edge pleats may crack slightly more than with standard flour.

Conclusion

This Mary Berry pear and blueberry galette is a straightforward, rewarding bake that delivers a golden, crisp pastry shell filled with tender pear slices and jammy, violet-hued blueberries. The free-form method removes any pressure of achieving a neat finish, yet the result looks considered and generous on any table. This recipe yields one large galette, serving 6 people comfortably.

Whether served warm from the oven at a weekend lunch or plated up as a dinner party dessert, it adapts well to both occasions. Try the recipe, leave a comment below to share how it turned out, and pass it on to anyone who loves a simple but rewarding fruit bake. If you enjoyed this, you might also like the Mary Berry apple turnover recipe for another classic buttery pastry and fruit combination.