Pear and blueberry galette recipe
 Mary's pear and blueberry galette is an easy comforting pudding that’s so quick to make, but special enough for a dinner party. It would work well with tinned peaches or apricots as well. If you want to use fresh pears, peel and poach them until tender first. 75g/3oz butter, softened, plus extra for greasing75g/3oz caster sugar115g/4oz self-raising flour1 tsp baking powder2 free-range eggs1 tsp vanilla extract2 x 400g tins pear halves in natural juice150g/5½oz fresh blueberries2–3 tbsp redcurrant jelly, to glazecream or crème fraiche, to serve 75g/3oz butter, softened, plus extra for greasing 75g/3oz caster sugar 115g/4oz self-raising flour 1 tsp baking powder 2 free-range eggs 1 tsp vanilla extract 2 x 400g tins pear halves in natural juice 150g/5½oz fresh blueberries 2–3 tbsp redcurrant jelly, to glaze cream or crème fraiche, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in fluted loose-bottomed flan tin.Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin.Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cut-side down over the surface of the batter. Scatter the blueberries in between the pears. Bake for 20–25 minutes, until the sponge is lightly golden brown and well risen.To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and fruit to give a shiny glaze.Leave until just cool enough to handle, then remove from the tin and serve in wedges. Serve warm with cream or crème fraîche. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in fluted loose-bottomed flan tin. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 28cm/11in fluted loose-bottomed flan tin. Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin. Measure the butter, sugar, flour, baking powder, eggs and vanilla into a bowl. Beat together until smooth. Spread the mixture to cover the base of the tin. Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cut-side down over the surface of the batter. Scatter the blueberries in between the pears. Bake for 20–25 minutes, until the sponge is lightly golden brown and well risen. Drain the pear halves and cut each one lengthways into three long strips. Dry with kitchen paper. Arrange cut-side down over the surface of the batter. Scatter the blueberries in between the pears. Bake for 20–25 minutes, until the sponge is lightly golden brown and well risen. To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and fruit to give a shiny glaze. To glaze, melt the redcurrant jelly in a small saucepan over a low heat. Brush over the hot sponge and fruit to give a shiny glaze. Leave until just cool enough to handle, then remove from the tin and serve in wedges. Serve warm with cream or crème fraîche. Leave until just cool enough to handle, then remove from the tin and serve in wedges. Serve warm with cream or crème fraîche. Recipe tips When arranging the pears in the tin, take care not to push them into the batter too far as they will stick to the tin while cooking.