Mary Berry Pear and Blueberry Galette Recipe

This light sponge Mary Berry Pear and Blueberry Galette is made with tinned pears, fresh blueberries, and a simple all-in-one batter, ready in just 35 minutes. The fruit sinks slightly into the golden sponge while baking, creating a soft, juicy finish that is brushed with a glossy redcurrant glaze. I love how this recipe turns humble store-cupboard ingredients into a proper impressive pudding with zero fuss.

The Secret To Getting It Right

I learned a crucial lesson the first time I made this: moisture is the enemy of a good sponge base. Because you are placing fruit directly onto the batter, any excess liquid from the tinned pears will seep down and create a soggy, heavy layer that refuses to rise properly. It is tempting to just drain them and chuck them on, but that extra step of patting them dry makes the difference between a light bake and a dense one.

Another surprise was the redcurrant jelly glaze. I initially thought it was just for looks, but it actually adds a sharp, tangy sweetness that cuts through the vanilla sponge beautifully. It transforms the dish from a simple fruit cake into something that feels like a bakery-style tart, so don’t skip it.

Mary Berry Pear and Blueberry Galette Ingredients

• 75g butter, softened (plus extra for greasing)
• 75g caster sugar
• 115g self-raising flour
• 1 tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• 2 x 400g tins pear halves in natural juice
• 150g fresh blueberries
• 2-3 tbsp redcurrant jelly (for the glaze)

How To Make Mary Berry Pear and Blueberry Galette

1. Prep the Tin: Preheat your oven to 200°C (180°C Fan/Gas 6). Grease a 28cm (11 inch) fluted loose-bottomed tart tin with a little butter.
2. Make the Batter: Measure the softened butter, caster sugar, self-raising flour, baking powder, eggs, and vanilla extract into a large mixing bowl. Using an electric whisk or wooden spoon, beat everything together until the mixture is smooth and combined.
3. Fill the Tin: Spoon the batter into the prepared tin. It will be a relatively thin layer, so use the back of a spoon to spread it evenly right to the edges.
4. Prepare the Fruit: Drain the tins of pears and discard the juice. Slice each pear half lengthways into three long strips. Pat the pear slices thoroughly dry with kitchen paper to remove excess moisture.
5. Assemble: Arrange the pear slices cut-side down over the surface of the batter in a circular pattern or however you like. Scatter the fresh blueberries in the gaps between the pears.
6. Bake: Place in the centre of the oven and bake for 20–25 minutes. The sponge should be well-risen, golden brown, and springy to the touch.
7. Glaze and Serve: While the galette is baking, gently melt the redcurrant jelly in a small saucepan over low heat. Brush the melted jelly over the hot sponge and fruit immediately after taking it out of the oven. Allow it to cool slightly before removing from the tin.

Recipe Tips

• Dry the pears well: This is the most important step. Tinned pears hold a lot of liquid, so pat them with kitchen paper until they feel tacky rather than wet to prevent a soggy sponge.
• Don’t push the fruit down: When arranging the pears and blueberries, simply lay them on top of the batter. If you push them in, they might sink to the bottom and stick to the tin.
• Check your tin size: This recipe is designed for a wide, shallow 28cm tin. If you use a smaller, deeper cake tin, the sponge will be thicker and may need longer to cook, changing the texture entirely.
• Soft butter is key: Since this is an all-in-one method where everything is beaten together at once, your butter must be very soft to blend evenly without lumps.

What To Serve With Mary Berry Pear and Blueberry Galette

This galette is best served warm as a pudding rather than cold as a cake. A generous dollop of crème fraîche is the classic choice, as its slight sourness balances the sweet vanilla sponge and fruit. Alternatively, warm custard or a scoop of vanilla ice cream works wonderfully for a comforting family dessert.

How To Store

This dish is best eaten on the day it is made, ideally while still warm from the oven. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat individual slices in the microwave for 20-30 seconds to bring the sponge back to life before serving.

FAQs

• Can I use fresh pears instead of tinned?
  Yes, but you will need to peel and poach them first until they are tender. Fresh pears are too hard to cook through in the short baking time of the sponge.
• Can I freeze this galette?
  It is not recommended to freeze this dish. The high water content in the pears and blueberries tends to make the sponge soggy upon defrosting.
• What if I don’t have redcurrant jelly?
  Apricot jam is a great alternative. Warm it up and strain it through a sieve to remove any lumps before brushing it over the tart for a similar glossy finish.
• Why is my sponge dense?
  This often happens if the baking powder is old or if the batter was over-mixed. Beat just until smooth, then stop, as over-working the gluten can toughen the sponge.

Nutrition

• Calories: 225 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 60mg
• Sodium: 120mg
• Total Carbohydrate: 32g
• Protein: 4g

Try More Recipes:

• Mary Berry Fruit Scones Recipe
• Mary Berry Boiled Fruit Cake Recipe
• Mary Berry Mincemeat Loaf Cake Recipe