Comments on: Pear Galette from The Salty Tart! https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/ eat dessert first Sun, 23 Feb 2025 02:47:12 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: zoe https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-12902 Fri, 01 Apr 2011 19:22:50 +0000 http://zoebakes.com/?p=3330#comment-12902 In reply to Jennifer.

Hi Jennifer,

I am going to ask Michelle, but in the mean time I wonder if she baked them in a convection oven, which would be a more intense heat and brown them faster.

Enjoy and thanks for trying her recipe! Zoë

]]> By: Jennifer https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-12901 Fri, 01 Apr 2011 18:39:08 +0000 http://zoebakes.com/?p=3330#comment-12901 Zoe,
I am making these right now. . . and they aren’t nearly so brown as the ones in the picture. . . I’ve already let them go an extra 30 minutes in the oven and they just aren’t browning like the picture above (total an hour so far). Did I mess something up or are they really meant to cook that short a time? How long does she mean when she says, “until there is color?” I did snag a taste and they are yummy yummy, just not nearly brown enough.

Jenny

]]> By: Oliverde https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-12191 Mon, 21 Feb 2011 23:00:09 +0000 http://zoebakes.com/?p=3330#comment-12191 Hi,

The ratio on the almond cream seems very different….

]]> By: zoe https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-12031 Mon, 14 Feb 2011 16:26:58 +0000 http://zoebakes.com/?p=3330#comment-12031 In reply to cherylk.

Hi Cherlyk,

I think stone fruits would be wonderful with this dessert!

Thanks, Zoë

]]> By: cherylk https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-12030 Mon, 14 Feb 2011 16:22:16 +0000 http://zoebakes.com/?p=3330#comment-12030 It’s amazing how that puff pastry raises so that it actually cloaks the pear. Do you think peaches or apricots would be too juicy to use?

The Global Market is a remarkable place…wish I lived closer!

]]> By: sarah https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-11692 Sun, 30 Jan 2011 18:27:49 +0000 http://zoebakes.com/?p=3330#comment-11692 I *love* the Salty Tart. It is amazing. Thanks so much for this recipe!

]]> By: zoe https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-11689 Sun, 30 Jan 2011 15:26:28 +0000 http://zoebakes.com/?p=3330#comment-11689 In reply to Jeanean Bishop.

Hi Jeanean,

Yes, you are absolutely right, she sprinkled sugar all over the puff pastry and the pear.

Enjoy! Zoë

]]> By: Jeanean Bishop https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-11687 Sun, 30 Jan 2011 13:44:03 +0000 http://zoebakes.com/?p=3330#comment-11687 Hi Zoe,
In the picture it looks like there was a sprinkling of sugar on the puff pastry. What do you think?
Thanks for the recipe, I’ll be making it tonight!

]]> By: Kristin https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-11680 Sat, 29 Jan 2011 13:13:05 +0000 http://zoebakes.com/?p=3330#comment-11680 This looks amazing! The Salty Tart is my favorite bakery in the Twin Cities. It will be one of my first stops when I return home this summer. Thanks!

]]> By: zoe https://www.zoebakes.com/2011/01/25/pear-galette-from-the-salty-tart/#comment-11674 Thu, 27 Jan 2011 23:20:18 +0000 http://zoebakes.com/?p=3330#comment-11674 In reply to Laura.

Hi Laura,

That looks about right to me, you can wrap and freeze any leftovers.

Enjoy, Zoë

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